Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.

Fill each cavity of your silicone chocolate bomb molds with the melted chocolate, using the back of a spoon to spread it evenly across the bottom and up the sides.

Freeze the molds for at least 15 minutes until set.

If desired, apply a second coat of melted chocolate for a thicker shell and refreeze.

Carefully remove the chocolate spheres from the molds and place them on parchment paper.

Fill half of the chocolate shells with hot chocolate mix and mini marshmallows.

To seal, take another half-sphere and briefly warm the rim in a hot pan, then press it onto the filled shell to join them.

Melt the white chocolate and drizzle it over the assembled bombs, then sprinkle with additional decorations if desired.

Chill for about 10 minutes to set before serving. Store at room temperature.