In a small, microwave-safe bowl, melt dark chocolate chips in 30-second increments, stirring every time, until melted. This should take about 60-90 seconds.

Once melted, spoon about 2 1/2 tablespoons of melted chocolate into each half-sphere mold and spread around evenly to coat the sides. Be sure you coat the top edges well as they will be fragile.

Let set in the fridge or freezer until hardened, about 10 minutes.

Once set, gently remove each half-sphere from each mold. Try not to handle these too much as they will start to melt and fingerprints will become visible.

At this point, you should have 12 half spheres.

In a small bowl, melt the white vanilla melting wafers in 30-second increments, stirring in between, until melted. This should take about 30-60 seconds.

Once melted, spoon into a piping bag.

Prep 6 half spheres by laying them face down on a plate allowing a little space between each one.

Using your piping bag drizzle melted white vanilla wafers over the half-spheres, one at a time.

Sprinkle colored sprinkles over the top of the white drizzle. Do not drizzle all of them before putting sprinkles on as the melting wafers will have hardened and the sprinkles will not stick. Do them one at a time for best results.

Let set until hardened.

In the other, plain half-spheres, spoon 1 tablespoon of strawberry milk powder.

Top the strawberry milk powder with sprinkles and several mini marshmallows. 

Warm a small, flat, microwave-safe plate in the microwave for 45 seconds.

Place an empty, decorated half sphere onto the plate for a few seconds so that the edge melts and creates a sort of glue.

Place directly on top of the corresponding filled half sphere and match the edges.

Continue with the other five spheres until all are completed and the cocoa bombs are assembled. Let set and enjoy!

To make hot cocoa simply place a cocoa bomb in the bottom of a mug and pour 6 ounces of hot milk over the top.

Let melt then stir to emulsify.

For added sweetness and color, top with extra marshmallows and sprinkles.