Let's start by making the hot chocolate mix. Take a small bowl and combine the hot chocolate mix ingredients and stir, set aside.

Get your chocolate molds ready by just having them out.

Take a small bowl and melt your chocolate in the microwave for 30-second increments, then stir, then do it for another 30 seconds and stir. It should be done at this point but if it needs more then put it in another 15 seconds, you don't want it to fully melt it in the microwave you want to stir the mostly melted chocolate until it melts. You can also do this with a double boiler on the stove or you can use a heat-safe glass and a pan if you don't have the double boiler. To do so-Take a simmering pot and add water that's tall enough to boil but not tall enough to hit the glass bowl. Boil the water and place the bowl sitting in the pan. Put your chocolate in the bowl and stir, until melted, and remove from heat.

Now let's start the layer of chocolate on the chocolate spheres. Place 1 TB of melted chocolate into each sphere (6 total). Now take either a pastry brush (that's what I prefer) or the back of a spoon. Take your pastry brush and brush the chocolate in a decently thick layer covering the whole half sphere or whatever shape you're using. Make sure to try to make it even, if it seems too thin add more chocolate evenly. Scrap off any excess chocolate so that you have nice straight spheres to connect.

Stick this in the freezer for about 5-10 minutes with either a plate or a cookie sheet. So that the plate or cookie sheet stays cold.

It's best if you have rubber gloves, but you can still do it without them just make sure your hands aren't overly warm. Pop the spheres out of the silicon mold and place half of them on a cupcake liner on the cold sheet pan or plate and the other half of the sphere just on the cold baking sheet or plate.Take your hollow chocolate shell and place the hot chocolate mix, marshmallows, sprinkles, whatever you're putting in them. Divide the amount of hot cocoa evenly between the three spheres. If you are using a hot cocoa mix just follow the directions of how much hot cocoa makes 1 cup.

Heat a skillet or hot plate on low heat and take the empty sphere and place even pressure on the open part of the circle onto the skillet, let it melt a little bit so it will be like glue when you attach it to the other sphere. This happens really quick and if you hold it there too long the sphere will start to fall apart so really a little longer than a quick tap and be gentle with it. This will work like glue. Attach the two spheres one with the hollow side and one with the hot cocoa mix in it, making a ball. The melted chocolate should secure them together. Place it back in the freezer to cool it down again. Repeat with the remaining pieces and place in the fridge or freezer for a few minutes to set.

Now it's time to decorate them. You can drizzle chocolate, add marshmallows, sprinkles, candy canes. Whatever you want. You can store these either at room temperature away from any heat or in the fridge.

If you want to gift them I would put them in little holiday plastic bags with a ribbon.

To make the actual hot chocolate with the ball-

You want hot dairy-free milk, whatever your favorite is. Heat about 1 cup up for 1 minute and 30 seconds, then drop the hot cocoa bomb in the heated non-dairy milk and let it melt, once melted, stir and enjoy! This is great for people with food allergies, something tasty, homemade dairy-free deliciousness are great gifts to give for the holiday season.