In a microwave-safe bowl or a double boiler, warm the milk chocolate as instructed on the package until it melts. Stir until smooth.

Place bomb mold on a hard surface such as a baking sheet or cutting board.

Spoon 1 tablespoon of melted chocolate into each well of the mold. Using the back of a spoon or a silicone pastry brush, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.

As the edge starts to harden, spread more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold.

Place bomb molds in the fridge and let it sit 10 minutes, until chocolate shell has completely hardened.

Crush peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.

Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.

Gently press the center of each well and peel the sides of the mold away from the hardened half spheres. Be cautious not to apply too much pressure to avoid cracking the shell.

Warm a plate then place one half of the chocolate shell, edge side down, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.

Take one half of the chocolate bomb shell and position it on a cookie sheet. Fill with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows. Then add a pinch or two of crushed peppermint

Place the other half of the chocolate bomb on the heated plate. Carefully position it on top of the filled shell half. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together. Smooth the sides of the hot cocoa bombs out using the back of a spoon if needed.

For decoration, drizzle melted white chocolate over the top of the bomb and sprinkle with cracked peppermint candy.