Melt the milk chocolate melts either in a double boiler on the stove or by heating in a microwave safe bowl in the microwave on half power in 30 second intervals, stirring after each heating.

Once the chocolate is melted pour a tablespoon into each half sphere mold and use a thick paintbrush or small spoon to "paint" the sides and bottom of the mold. You want the chocolate to be thick enough to coat the inside othe mold but not so thick that you can't get it out of the of mold.

Once all of the molds are covered put the mold in the freezer for 5 minutes or until chocolate has hardened.

Remove from freezer and let sit for one minute.

Carefully remove the chocolate from the molds and place them on a sheet pan or a cutting board.

Repeat until you have 24 half spheres.

Place an empty sheet pan in an oven heated to 350 degrees for 2-3 minutes.

Remove the pan from the oven and quickly place the open side of one of the spheres on the pan and turn until the edge is flat. Return the sphere to the cutting board and repeat with 11 other spheres. Return the pan to the oven.

Fill the 12 spheres you just heated with 1 tablespoon of hot cocoa mix, 1 PEEP bunny, and as many dehydrated marshmallows as fills the sphere.

Remove the pan from the oven again. Take the remaining spheres and heat the edges on the pan. Quickly top one of the filled spheres with a sphere that you just heated to help seal the two pieces together.

Repeat with remaining spheres.

Use the remaining cooled but melted chocolate melts and put a very thin line of candy around the seam to seal it shut.

Allow the chocolate bombs to cool and harden for 10-15 minutes.

Heat the pastel candy melts in a double boiler or using the microwave technique used about. Place in a zip top baggie and snip of the end.

Drizzle the candy melts over top of the chocolate bombs and sprinkle with pastel or Easter sprinkles if desired.

Wait 15 minutes for chocolate to harden then package in plastic baggies or place in an air tight container until ready to use.

To make the hot chocolate place a hot chocolate bomb in a large mug.
Heat 1 to 1 1/2 cups of milk until simmering. Pour the hot milk over
top of the cocoa bomb and stir until the bomb breaks open and the
mixture is well combined.