Combine the hot chocolate mix ingredients in a small bowl. Store in an
airtight container until ready to use.

Melt the chocolate according to the package directions.

Add 2-3 tablespoons of melted chocolate to each mold cavity. Using a spoon or pastry brush, spread the chocolate evenly over the entire cavity.

Place the chocolate filled molds in the freezer until it has hardened
completely, about 5 minutes.

Add a layer of chocolate to the top edge of each mold to reinforce the edges. Freeze for an additional 3 minutes.

Carefully remove the hardened chocolate shells from the mold.

Microwave a dinner plate for 1 minute to warm it. Place the rim of
an unfilled shell on the warm plate for a few seconds, or until the edge starts to
soften.

Fill that shell with 2 tablespoons of hot chocolate powder and 1/4 cup mini marshmallows.

Melt the edges of another half sphere and place it on top of the filled shell.

Gently push the two shells together to seal. Place the sealed bomb
back in the fridge to set for five minutes.

(Optional) Drizzle additional melted chocolate over the bomb and decorate with sprinkles or garnishes.

To serve, add 1 cup of milk to a microwave safe mug and microwave for 90 seconds. Carefully add one chocolate bomb to the mug. Stir until the chocolate has all melted and the marshmallows float to the top. Enjoy!