Melt the green candy melts in a microwave in 30 second intervals stirring between each interval and then pour a small amount into the silicone mold.

Use a paint brush and basting brush to spread the candy melts evenly in the mold and make sure that the melted candy goes all the way up to the edges of the mold.

Allow the candy melts to harden and follow the same process 3-4 more times to apply more layers of the melted candy melts into the molds.

Then allow them to completely harden (5 minutes) and gently remove from the molds.

Microwave a microwave safe plate for approximately 30 seconds to heat up the plate.  Place half of the chocolate shells onto the warm plate to melt the rim slightly.

Then fill with 2 tsp of hot cocoa mix, 1 tablespoon mini marshmallows and 1 tablespoon of crushed candy canes.

Then melt the rims on the 2nd set of candy shells by following the same process with the warmed plate.

Quickly place the two open ends of the candy shells together and smooth out any extra candy around the seam where the 2 shells join together.

Place the molds in the refrigerator for 15-20 minutes.

Heat the white candy melts in the microwave in 30 second intervals, stirring between each interval, until they are completely melted.

Drizzle the melted white candy over the bombs and place 1 red heart sprinkle on top.  Let them sit until the white candy melts has hardened.,

When serving, place the hot chocolate bomb in a mug and pour hot milk over the top to melt and reveal the hot chocolate within.

Enjoy!