• Place your mould on a flat, moveable surface such as a cutting board or tray.
• Place the chocolate melts in a microwave-safe container and microwave at 50% power in 30 second intervals, stirring in between until the chocolate is melted. It may take a couple of minutes.
• Once melted, add a heaping tablespoon of the melted chocolate into each of the moulds. Spread the chocolate around the mould, making sure to go up the sides.
• Let it sit for a couple of minutes, then spread a second coat of chocolate in the wells, especially on the sides to give it a thicker coat. The chocolate needs to be thick, especially on the top edges where the two semi circles are going to be joined together.
• Place the mould and tray into the freezer and give the chocolate about 30 minutes to set.
• Once set, remove from the freezer and release the chocolate bowls from the silicone moulds, carefully placing them on a plate once released.
• Working quickly so that the chocolate doesn't melt, place a couple of teaspoons of the hot chocolate drink mix as well as the rest of your mix-ins that you are adding into half of the chocolate moulds.
• Heat a plate for a few seconds in the microwave or under hot water and then place one of the empty chocolate cups upside down on it to melt the edges a bit. Place this on one of the filled half chocolate cups and press lightly.
• You can either use a hot knife to slowly go around the seam, melting it together as you go or you could melt extra decorating chocolate in the microwave, transfer it to a piping bag and pipe a thin ribbon of chocolate around the seam, smoothing it with your finger.
• Place the chocolate spheres on a wire cooling rack and drizzle with melted chocolate and sprinkle with decorations. Allow to set for a couple of minutes before placing the bombs in the fridge or freeze to set completely.
• Keep refrigerated or frozen until ready to use.

To Use the Hot Chocolate Bomb

• Place the bomb in an empty mug and top with around 250ml of hot milk. Stir well before enjoying it.