1. Melt the Chocolate:
   • In a microwave-safe bowl, melt the milk chocolate wafers according to the package instructions. Stir until smooth.
2. Prepare the Molds:
   • Place a silicone half-sphere mold on a baking sheet.
   • Spoon about 1 tablespoon of melted chocolate into each cavity.
   • Use the back of the spoon to spread the chocolate evenly, covering the entire inner surface.
   • Refrigerate or freeze the molds for about 10 minutes, or until the chocolate is firm.
3. Remove Chocolate Shells:
   • Gently remove the hardened chocolate halves from the molds.
4. Fill the Shells:
   • In half of the chocolate shells, add 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows.
5. Seal the Bombs:
   • Warm a plate in the microwave.
   • Take an empty chocolate half and place its open edge on the warm plate for a few seconds to slightly melt the rim.
   • Quickly press this half onto a filled half to seal the bomb.
   • Repeat for all bombs.
6. Decorate:
   • Melt the white chocolate wafers as per package instructions.
   • Drizzle the melted white chocolate over the sealed cocoa bombs.
   • While the drizzle is still wet, add Christmas-themed sprinkles for a festive touch.
   • Allow the decorations to set completely.
7. Store:
   • Place the finished cocoa bombs in an airtight container.
   • Store at room temperature for up to 2 months.

To Serve:

• Place a hot cocoa bomb in a mug.
• Pour 8-10 ounces of hot milk over the bomb.
• Stir until the chocolate is fully melted and enjoy your festive hot cocoa!