• Place a spherical mold(s) into the freezer while you are melting the chocolate.
• You can melt the chocolate by following the directions on the package to melt the chocolate in the microwave in a microwave-safe bowl OR you can set up a double boiler.
• Once the chocolate is melted, remove the mold(s) from the freezer and place them on a small baking sheet.
• Add 1 tablespoon of the melted chocolate into the mold. Use your spoon to move the chocolate around the inside of the mold. Make sure that you apply the chocolate evenly.
  
  
  
  
• Repeat the process for the remainder of the molds. When you are done, lightly tap the mold(s) to get any air bubbles out.
• Place the mold(s) on the baking sheet back into the freezer and let the chocolate spheres set up for 10 - 15 minutes.
• Remove the chocolate bomb molds from the freezer and carefully remove the chocolate spheres from the mold.

There are three methods for melting the rim of each sphere to even them out and for attaching the top half-shell to the bottom one:

• Method 1: Pour some melted chocolate into a disposable piping bag, then pipe it around the edge of the bottom shell. Carefully place the top shell onto the bottom one and gently hold them in place for 30-60 seconds to allow the piped chocolate to harden and "glue" the pieces together.
• Method 2: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding the top half-shell, rub gently on the wax paper until the edges start to melt a bit. Use this to then stick the top to the bottom, holding together until set.
• Method 3: Heat a plate in the microwave for approximately 60 seconds. Remove from the microwave then place it directly onto the hot plate for 5 to 10 seconds. You just want the rim to gently melt.
  
  
  
  
• Whichever method you use, carefully pick up the bomb and make sure that there are no gaps around the middle of the chocolate bombs.
• Fill the molds with 1 tablespoon of the hot chocolate powder mix.
  
  
  
  
• Add 1 tablespoon of RumChata on top.
  
  
  
  
• Top with mini marshmallows or one large (llama or cactus) marshmallow.
  
  
  
  
• Attach the top shell to the filled bottom shell using one of the desired methods above.
• Repeat the process until you've made all of the chocolate bombs.
• Use the leftover chocolate and drizzle that over the top of your hot chocolate bombs.
• Top with the sprinkles.
  
  
  
  
• To use the hot cocoa bomb, place it in a large mug, pour warm milk over it, and stir until everything is mixed together and enjoy!
  
  
  
  
• If you aren’t using the bombs right away, since they contain alcohol, place them in an airtight container in the fridge for up to three days.