• Place a large plate in the freezer - this will help to keep the chocolate shells stay cool when assembling.
• Place the chocolate melting wafers into a microwaveable bowl and heat in 30-second increments, stirring in between each heat session, until fully melted.
• Add a tablespoon of melted chocolate in one cavity of the mold, using the spoon (or a pastry brush) to cover the entire cavity with chocolate, making sure to get all the way up the sides. Do this until all 12 cavities in both of the molds are covered in chocolate.
  
• Place chocolate-covered molds in the freezer for 5 minutes.
• Remove molds from the freezer and repeat step 3 to add a second layer of chocolate. Place in freezer for 5 minutes.
• Remove the plate and the molds from the freezer, and carefully remove each of the chocolate spheres. Set them on the cold plate.
• Fill 6 of the chocolate spheres, each with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows.
  
  
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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.
• Place one of the empty spheres to attach to a filled sphere and use your finger and chocolate to seal the two ends together. Set on the cold plate.
• Add purple and green sprinkles to a small bowl and mix them together.
• Put some of the melted chocolate into a piping bag or plastic food bag and snip the tip off with scissors.
• Pipe chocolate in a back and forth motion on top of each of the cocoa bombs and add purple and green sprinkles, then sprinkle with a light dusting of the sanding sugar.
  
  
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• To enjoy, place in a mug and pour in 6 oz (180ml) of hot milk. You may also add an additional tablespoon of cocoa mix to your mug if desired.