Spread some melted chocolate onto the inside of a bunny-shaped silicone mold. Place the mold in the freezer for the chocolate to set.

In the meantime, make the marshmallow filling: Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.

Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.

Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides.

Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Then add the vanilla bean seeds and mix well.

Place the marshmallow into a piping bag and pipe into the chocolate shells. Pour more chocolate on top and return the chocolates to the freezer to set.

Unmold the chocolates and enjoy!