Pour white candy melts in a microwave safe bowl and heat in 20 seconds increments, stirring each time, until candy has melted and is shiny.

Spread the candy melts up the sides of the mold until every bit of the mold is covered.

Let the molds sit 5 minutes and re-spread any candy melts that sank to the bottom of the molds.

Add a second layer of melted chocolate to the half circles molds, especially on the edges.

Refrigerate molds for 30-45 minutes.

Once set, carefully remove candy melt spheres from mold.

Turn the mold upside down and place the rounded sides in between the molds as a stand while filling.

Fill half the spheres with the hot cocoa powder, marshmallows and sprinkles.

Reheat the candy melts and add 4 tablespoons to a piping bag.

Cut a small tip off the piping bag and frost the edge of one half chocolate circle.

Carefully and quickly add an empty chocolate circle on top to make a sphere and hold it in place for 15 seconds or until the chocolate has acted like glue and hardened.

Place onto a plate and drizzle melted chocolate on top with the piping bag and quickly top with rainbow sprinkles.

Let the chocolate harden before serving.

When ready to serve, place inside a mug and pour 8 ounces warm milk or water over the hot cocoa bomb and stir.