Inflate a balloon and oil its entire surface with a paper towel or your hand.
Melt 3.5 or 5.3 oz of semisweet chocolate in the microwave or in a bain-marie (if you want to make more bombs, you should use more chocolate). Use a small bowl to dip the previously-oiled balloon up to a little bit higher than half of its surface. Remove the excess chocolate by moving it and letting the drops fall into the same bowl. Once firmer, turn upside down, put over a cup, and put in the fridge for a few minutes. Coat the balloon with two or three more layers of chocolate for it to be firm enough. Refrigerate for 20 or 30 minutes.
Gently pop the balloon and carefully unstick it from the chocolate. A half ball of chocolate should be formed. When serving, pour ice cream scoops of your favorite flavor, raspberries, blueberries, or the fruits you want, and cover with the chocolate ball.
Once on the table, pour hot chocolate or dulce de leche sauce onto the chocolate ball. Then in front of everyone, the chocolate bomb will melt, and everything will be mixed up, ready to eat and enjoy.
Recipe by: @valenmacauliffe