Start by melting your chocolate in the microwave. Heat for 30 seconds, stir and repeat until melted. Be careful not to burn.

Fill each cavity in the mold with a spoonful of chocolate and spoon the chocolate up the sides covering entirely.

Allow this to sit for a few minutes to being to harden and then apply a second coat. This will ensure the chocolate ball spheres won’t crack when you take them out of the mold.

Place into the fridge for 5-10 minutes and allow these to harden.

Once done, make a hot plate and place one half of the chocolate bomb onto the hot plate to get the edges melted.

Fill that side with hot cocoa mix, a bit of the crushed candy cane mix and 4-6 mini marshmallows.

Heat the other side of the hot cocoa bomb on the hot plate and then attach the two halves together. You can use your finger to smear the chocolate around the seam to ensure the molds are stuck together.

Using a little of the melted white chocolate, drizzle chocolate on top of the chocolate bomb and then apply a mini candy cane to the top. For the drizzle, you can use a spoon or a baggie filled with the melted chocolate and snip off the end with scissors.

Allow this to harden (you can place them in the fridge again) before using or wrapping.