Melt your green candy 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 candy 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 candy to be thick enough to coat the
inside of the mold but not so thick that you can't get it out of the
mold.

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

Remove from freezer and let sit for one minute.

Carefully remove the green candy spheres 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. This should take seconds. Return the sphere to the cutting board and repeat with 11 others. Return the pan to the
oven.

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

Remove the pan from the oven again. Take the remaining spheres, one at a time, 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.

As an added precaution to make sure the bombs don't spill you can use
the remaining candy melts and put a very thin line of candy around the seam to seal it shut.

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

Meanwhile, heat the red candy melts in the microwave in 20 second intervals, stirring after each heating.

Place the red candy melts in a zip top baggie and snip off the end.

Pipe small red hearts onto a piece of wax paper or parchment paper. Place the paper in the freezer for 5 minutes or until the hearts have hardened. Remove from freezer.

Heat the white candy melts in the microwave in 20 second intervals, stirring after each heating, until completely melted.

Place the white candy melts in a zip top baggie.

Drizzle white chocolate over each candy bomb. Quickly place a dot of white candy on each red candy heart and place one on each chocolate bomb.

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 ½ 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.