In three separate, microwave-safe bowls, melt the candy melts in 30-second increments, stirring in between. This will take 60-90 seconds. Once they are melted, spoon about ½ Tbsp of each color into each half-sphere mold.

Using the back of a spoon or a pastry brush, lightly swirl the colors together and spread them around the entire mold. Don’t swirl too much, just 3-4 swirls or the colors will start blending and there will not be a noticeable difference between each color.

Let set in the fridge or freezer for about 6 minutes or until hardened. As a precaution, reinforce the top edges of each half-sphere with a little bit of the remaining candy melt. Let set for a minute until they are hardened again. Gently remove each half-sphere from the molds.

In 6 half spheres, spoon 1 Tbsp of the strawberry chocolate milk powder. Top with 1 Tsp of sprinkles and several mini marshmallows.

Place a small, microwave-safe plate into the microwave to heat for about 45 seconds. Place an empty half sphere onto the plate for a few seconds until the edges start to melt. Place the empty half onto the corresponding filled half ensuring the edges meet evenly all the way around. Run a clean finger around the edge to clean up any excess candy melt. Repeat with the remaining 5 spheres until all of the cocoa bombs are
assembled.

To make hot cocoa simply place a cocoa bomb in the bottom of a mug and top with 6 oz of hot milk or water. Once the shell has melted, stir well to emulsify. Serve immediately and enjoy!