Melt Chocolate: Melt the chocolate according to package directions (microwave in 30-second intervals, stirring, or use a double boiler) until smooth and tempered.

Coat Molds: Using a spoon or pastry brush, spread a thin, even layer of melted chocolate inside each sphere mold cavity. Ensure no gaps. Place in the refrigerator for 5-10 minutes to set. Repeat with a second layer of chocolate for stronger shells, then chill again.

Fill Shells: Once completely set, carefully pop the chocolate half-spheres out of the molds. Gently warm a plate in the microwave for a few seconds. Place the rim of half of the chocolate spheres onto the warm plate to slightly melt the edges – this helps them seal.

Assemble Bombs: Fill the unmelted half-spheres with 1-2 tablespoons of hot chocolate mix, a handful of mini marshmallows, and a teaspoon of crushed peppermint. Place a melted-rim sphere on top and gently press to seal. If needed, use a tiny bit of melted chocolate to "glue" the seam.

Decorate: Drizzle with extra melted chocolate and sprinkle with more crushed peppermint for decoration. Allow to set completely.

Enjoy: To serve, place one hot chocolate bomb in a mug. Pour 8-10 oz (240-300ml) of hot milk over it and watch it melt! Stir well and enjoy