Using a microwave safe bowl, melt the dark green candy melts in 30 second intervals. Make sure to stir the candy melts after each 30 seconds until completely melted and smooth (about 1.5 minutes)

Now, using a spoon, fill a mold with about 2 tablespoons of the melted candy melts.

Carefully swirl the melted candy melt to completely coat the inside of the mold and then lightly shake the extra candy melt back into the bowl.

Place the coated molds into the fridge for 5-10 minutes to allow them to harden.

Once hardened, remove from the fridge and gently peel the silicone mold back away from the hardened candy melt. Be careful not to break the chocolate. If you do, just remelt it and repeat the steps above.

Now, carefully place the chocolate sphere onto a cutting board and repeat the process above with the additional molds.

You should now have 8 half sphere molds.

Take one side of the chocolate sphere and scoop about 1 tablespoon of the hot cocoa mix into the bottom of the sphere mold.

Add in sprinkles and mini marshmallows.

Now, take some of the melted chocolate and stick it into your pastry bag or baggie and pipe a line of the melted candy melt around the edge of the bottom shell. If you'd rather, you can also use the hot plate method to adhere the two halves of the chocolate bomb together like we did in our original post.

Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped candy melt to harden to the top shell.

You can use your finger to smooth the edge around the chocolate bomb and ensure it is sealed entirely.

Place the mold back onto the cutting board and drizzle the candy melt over the top of the bomb.

Place a heart into the center and allow to harden for 10 minutes!

Enjoy!