• To make your cocoa bomb, start by melting your chocolate wafers.
• Melt your chocolate in the microwave for a minute, then in 20-second increments as needed. If you prefer to use a double-broiler on the stove that works great too!
• Using a spoon, add about a tablespoon of your melted chocolate into the mold cavity, then using the spoon spread it to the rim of the mold. Make sure that the edges are thick enough.
• After filling the mold, add to the freezer for 10-15 minutes. You can also allow the molds to come to room temperature and harden on their own, but I think they're easier and quicker to work with if you flash freeze them.
• Before you remove the mold from the freezer, heat a plate in the microwave. You can also use a pan on the stovetop. Note- be careful handling the hot plate. You don't need it to be scalding, just warm enough to melt the edges of the chocolate.
• Pop out the chocolate shell from the mold, removing all 6 and setting aside. If you have some that crack a little it's ok, using the hot plate will trim them down. If any crack to an extent you can't use them, set aside and you can remelt them to try again.

Sealing the Hot Cocoa Bomb

• Take one of the shells and slide and twist it around on the hot plate, melting the edges. Add about a tablespoon of hot cocoa mix, marshmallows and any other additions like sprinkles or candy cane bits to the inside of the shell. Quickly take the other side and spin it on the warm/hot plate as well.
• Finally, press the two shells together, placing the empty one on top of the shell filled with cocoa and marshmallows. If there are gaps in the edges, use a little of the extra melted chocolate on the plate and fill with your finger.