Melt the red candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
Spoon the melted red candy into the wells of silicone sphere molds (12 wells total).
Refrigerate until the candy is set, about 5 minutes, and then repeat this process to thicken the candy spheres.
Refrigerate again until the candy is set, about 5 minutes, and then gently remove the candy from the molds.
To each of 6 candy half spheres, add the following: 1 tablespoon hot cocoa, 5 mini marshmallows, and 1/4 teaspoon red heart sprinkles.
Heat a pan until warm and then remove it from the heat. To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, mini marshmallows, and red heart sprinkles. Run your finger along the outside to smooth it out. Repeat this process until you have 6 hot cocoa bombs.
To decorate the hot cocoa bombs, place them on a tray or piece of wax paper.
Melt the white candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth. Pour the melted white candy into a small zip-top plastic bag and cut off one tiny corner.
Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle. If desired, top with sprinkles before the melted white candy sets.
To serve, add a hot cocoa bomb to a mug. Pour in 8 to 10 ounces of hot milk, stir, and serve.
If you don’t have a double boiler you can boil water in a pan with a lid upside down then put a bowl on top of the lid, this will work the same as a double boiler. We prefer this method for melting but you can melt the candy in the microwave if you like. Just do it in short increments, stirring often so as not to scorch them.