Melt the bag of chocolate in the microwave in 30 second increments until smooth.

Fill each cavity of the hot chocolate mold until covered. We like to use the back of a spoon to draw the chocolate up the sides. Allow to set.

Follow up with another layer of melted chocolate around the top edge of each cavity where the two spheres are going to join. A thicker edge is better! Keep in mind that you don’t want to fill the cavity too full of chocolate (it will try to rest in the bottom) as that means less cocoa mix and sprinkles. Allow to set.

Remove the sphere halves from the molds very gently.

Using a WARM frying pan, gently melt the ridge of one sphere.

Fill with drink mix of choice and any marshmallows, if desired.

Then take another shell half and place in the frying pan to melt down the edges. Immediately place this shell on top of the filled half in order to create the seal and join the two halves to make the complete sphere. Gently press along the sides to clean up the seal and remove any excess melted chocolate.

Set to the side as you finish the remaining bombs.

Coat the entire bomb in a thin layer of melted chocolate. We use disposable gloves to cut down on the cleanup and finger-paint it on. Don’t worry about it looking messy - we’re about to cover it up anyway!

Roll the entire bomb in the black sanding sugar to coat. Allow to set.

When ready to consume, place the bomb in a mug. Heat up 8-12 oz of milk or water – the hotter the better explosion. Slowly pour over the bomb and stir thoroughly. Allow to cool before consuming, if needed. Enjoy!