Place the pink chocolate wafers in a microwaveable bowl. Melt in microwave for 30 second intervals at 50% power, then stir. Repeat this procedure until the chocolate is completely melted and smooth. **DO NOT overheat as the chocolate will seize and get very thick and you will not be able to use it.

Brush the inside of the sphere molds using the silicone brush, making sure to get the chocolate right up around the edge. This will prevent the sphere from breaking when you remove it from the mold.

Repeat this procedure a second time and if needed a third time. Chill for 10 minutes in between each coating.

Remove the spheres from the mold by pulling the sides gently and then pushing them up from the bottom of the mold.

Add 2 tablespoons of hot chocolate mix and 4-5 marshmallows to one of the spheres. Set aside.

Warm a dinner plate in the microwave. You want it to warm to the touch but not so hot that you can’t handle it.

Take a sphere that is empty and place it face down onto the plate and swirl it around to soften the edge. Be sure not to leave it on the plate for too long or you will have a chocolate mess!

Place the two spheres together pressing gently. Set aside to let it cool.

Melt a small amount of the white chocolate, following the same procedure as before. Add the melted chocolate to the squeeze bottle and then drizzle on top of the chocolate bomb.

While the chocolate is still warm, add your decorations.

Keep refrigerated until ready to use. Use 1-2 chocolate bombs for 10-12 oz of warm milk depending on how sweet you would like your hot chocolate to be.