Step 1: Prepare Your Workspace
Set up your silicone sphere molds on a flat, stable surface. Have all your ingredients and tools within reach. Line a tray with parchment paper for setting the completed bombs.

Step 2: Melt the Chocolate
Place chocolate chips or wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until chocolate is smooth and completely melted (usually 1.5-2 minutes total). Be careful not to overheat. Alternatively, melt chocolate using a double boiler for more controlled melting. The chocolate should be warm and fluid but not hot.

Step 3: Coat the Molds (First Layer)
Using a spoon or small silicone spatula, add about 1 tablespoon of melted chocolate to each sphere cavity. Use the back of the spoon to spread the chocolate up the sides of each mold, creating an even coating. The layer should be about 1/8 inch thick—not too thin or it will crack, not too thick or the sphere will be too heavy. Make sure to coat all the way to the edges.

Step 4: Chill the First Layer
Place the molds in the refrigerator for 5-10 minutes until the chocolate is set and no longer shiny. This creates a sturdy base layer.

Step 5: Apply Second Layer (Optional but Recommended)
For sturdier bombs, apply a second thin layer of melted chocolate over the first layer, focusing on any thin spots. Use the back of the spoon to smooth it out. Return to the refrigerator for another 10-15 minutes until completely firm.

Step 6: Remove from Molds
Gently press on the bottom of each mold cavity to release the chocolate half-spheres. They should pop out easily if properly chilled. If they stick, chill for a few more minutes. Handle carefully as they can be fragile. You should now have 12 perfect half-spheres.

Step 7: Fill the Half-Spheres
Take 6 of your half-spheres and place them on your parchment-lined tray, hollow side up. Fill each with 1-2 tablespoons of hot cocoa mix (don’t overfill or it will be difficult to seal). Add 2-3 tablespoons of mini marshmallows on top. Add any optional mix-ins like crushed peppermint or mini chocolate chips.

Step 8: Prepare to Seal
Warm a plate in the microwave for about 30 seconds, or place a flat-bottomed pan on the stove over low heat for a few seconds. You want it warm but not hot to the touch.

Step 9: Seal the Spheres
Take one of your empty half-spheres (the ones without filling) and gently press the rim against the warm plate for 2-3 seconds to slightly melt the edge. Quickly but carefully place it on top of a filled half-sphere, pressing gently to seal them together. The melted chocolate will act as “glue.” Hold for a few seconds until set. Repeat with remaining spheres. Work quickly as the melted edge will begin to cool and harden.

Step 10: Smooth the Seams
If there are any gaps or rough seams, dip your finger in melted chocolate and gently smooth it around the seam line. This creates a seamless appearance.

Step 11: Decorate (Optional)
Once all spheres are sealed and seams are smooth, you can decorate! Drizzle melted white chocolate over the top using a piping bag or spoon. Add sprinkles, crushed candy canes, or edible glitter while the chocolate is still wet. Get creative with colors and designs!

Step 12: Final Chill
Refrigerate the completed bombs for 15-20 minutes until all decorations are set and the bombs are completely firm.

Step 13: Store or Gift
Wrap each bomb individually in cellophane bags tied with ribbon, or store in an airtight container with parchment paper between layers to prevent sticking.

To Use:
Place one hot chocolate bomb in a large mug. Heat 8-10 oz of milk (dairy or non-dairy) until steaming but not boiling. Pour the hot milk over the bomb and watch it melt and release its contents. Stir well and enjoy! Top with whipped cream, extra marshmallows, or a candy cane stirrer.