To prepare your molds, use a paper towel or clean kitchen cloth to wipe the inside of the silicone molds. This will help your chocolate sphere to have a shiny coat on it.

To make removing the chocolate shells from the mold easier, you can cut each section of the mold so you have individual pieces. This can give you more control, but is 100% optional and a personal choice! See the photo below.

Pour the white chocolate wafers into a microwave-safe bowl, and microwave for 45-second intervals, stirring each time until the chocolate is completely melted and smooth. Alternatively, follow the directions on the package.

Spoon 1 to 2 tablespoons of the melted candy into one of the mold cavities.

Carefully swirl the chocolate to completely coat the inside of the mold Lightly shake the extra chocolate back into the bowl. Repeat for as many chocolate bombs as you are making. You will need two halves per bomb.

Place the coated molds into the fridge for 5-10 minutes or until the chocolate has set.

Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell and carefully place the mold onto the cookie sheet. Repeat with all of the molds.

Before building the cocoa bombs you will want to make sure that the edges are nice and level. There are two ways you can do that:

Method 1: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding the top half-sphere, rub gently on the wax paper until the edges start to melt a bit.

Method 2: Place a small plate in the microwave for 30-60 seconds until warm. rub the half-sphere over the plate which will gently melt the edges. This is my preferred method. Whichever method you use, you will need the warm pan/plate again to attach the spheres together.

Using your method of choice as listed above, gently melt the rim of each half-sphere.

Fill 4 half-spheres, each with 1-2 tablespoons of hot cocoa mix, a few mini marshmallows.

There are two methods 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: Use one of the melting options in step 11 then stick the top to the bottom, holding together until set.

Whichever method you use, carefully pick up the bomb and make sure that there are no gaps around the middle of the chocolate bombs.

Using the tubes of orange and black icing, pipe the eyes, carrot nose, and smile onto the cocoa bomb. Leave to set.

To serve, place the snowman hot cocoa bomb into a mug, then pour 6 oz (180ml) of milk over the bomb. Stir well and enjoy!