In a microwave-safe bowl, add the chocolate chips and cream. Microwave on high power in 30-second bursts - gently whisking between each burst - until the chocolate has fully melted.

Let cool, then cover and place in the fridge until fully set - overnight is fine. 

Use a metal tablespoon measure or similar to scoop two tablespoons of the mixture, then use your hands to form it into a ball. 

Wrap the ball in plastic wrap, then continue with the rest of the mixture. This recipe makes six hot chocolate bombs. 

Place the bombs in the freezer, and keep them there until you're ready for a hot chocolate!

To prepare, place the bomb into a mug with ¾-1 cup unsweetened almond milk, then microwave until the bomb has fully melted into the milk, stirring frequently. You could also prepare them in a saucepan if you need more than one at a time!