Start by melting down your milk chocolate chips. Microwave in one minute intervals, stirring after each, until your chips are melted and smooth.

It helps to cut your molds into single individual molds with a pair of scissors, but not necessary.

Using the backside of a spoon, coat each mold completely in chocolate. Gently bounce off the counter to make it smooth.

Place in the freezer for about 10 minutes until solid and set. Remove from the freezer and coat each mold in another layer of chocolate. You want a thick coating.

Once chocolate is set, remove from the molds. Set on a plate and place back in the freezer. You want to work with them one at a time and keep them chilled.

Put on your gloves. I place mine in the fridge to keep them chilled. Heat up a plate in the microwave. Make sure it’s microwave safe!

Take one mold out and rub the rim on the hot plate, just until it’s even. Flip over and fill with one packet of hot chocolate, several mini marshmallows, and sprinkles. Take another mold out of the freezer. Rub it on a hot plate to melt the rim, and gently set on top of your hot cocoa filled mold. Gently closing them together. Place back in the freezer until you are ready to decorate. Repeat with all molds.

Melt down your white chocolate chips and pour into a piping bag. Cut off a small tip. Drizzle each hot cocoa bomb with white chocolate and top with additional sprinkles.

Once chocolate is set, they are ready to serve. Gently placed in the bottom of a mug. Pour warm milk over your hot cocoa bomb until your mug is full. Wait a few seconds and it will explode. Stir and enjoy! So fun for those winter nights.