Add a spoonful of chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with a spoon. Add more chocolate as necessary to coat the inside of each mold.THIS PART IS DIFFERENT THAN THE WHITE CHOCOLATE HALF: Let the chocolate sit for a few minutes. Check to see if there are any areas that need to be covered again, then smooth out the sides with a spoon. This will help ensure that the sides and center of the mold are evenly coated with chocolate. (White chocolate hardens faster and is thicker than milk chocolate so this step isn't necessary with the white chocolate. It doesn't seem to pool in the center of the mold as much).There will be a little extra chocolate leftover in the bowl. Save this to patch any weak areas or seal the middle seam after the chocolate hardens. Refrigerate chocolate molds until completely set.Gently remove from the mold.
Trim the white chocolate edges with a pair of scissors.
Fill the white chocolate halves with 1 tablespoon of peppermint cocoa mix and 1 tablespoon of mini marshmallows.
You will need a hot bowl or plate. Press one of the empty chocolate cups against the hot plate to slightly melt the rim.
Place the empty chocolate cup over one of the filled ones. Work quickly and try not to handle the chocolate too much. The warmth of your hands will leave fingerprints and can soften the chocolate. If you notice this happening just pop the chocolates back into the refrigerator for a few minutes.
Melt the extra 1/4 cup of chocolate chips and place in a plastic baggie. Cut the corner and drizzle over the seam.
Roll each bomb in remaining crushed peppermint candy. Let sit until seam has hardened.
To make a cup of hot chocolate, place one hot chocolate bomb in a mug. Pour 1 1/2 cups of hot milk over bomb. Stir.