Using a heat safe bowl, add white melting chocolates and peppermint extract into the bowl and place in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.
Spoon about 1-2 tbsp of the chocolate into the silicone sphere mold.
Carefully swirl the chocolate or use an offset spatula to completely coat the inside of the mold.
Place the coated molds into the refridgerator for 5-10 minutes
Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
Repeat steps above so you have an even number of chocolate half sphere shells.
Assembling the Hot Chocolate Bomb
Carefully place a half-sphere onto a cutting board
Scoop about 2 tbsps of the hot cocoa mix into the bottom of the sphere mold
Sprinkle in a few of the mini marshmallows and some of the crushed peppermint candies.
Run a ceramic or glass plate under hot water for several minutes. Carefully remove and dry the plate.
Gently rub the flat edge of a second half-sphere on the warm plate to melt the surface chocolate.
Carefully place the top shell onto the bottom that is filled with the cocoa and marshmallows and gently hold the top to the bottom for about 30 seconds to allow melted chocolate to harden to the opposite side sphere.
Smooth the seam with the back of a warm spoon if necessary.
Place teh sphere back onto the cutting board and scoop some of the melted chocolate into a piping bag (or small ziploc bag) and cut the tip.
Drizzle chocolate over the spheres and sprinkle with crushed peppermint candy and mini chocolate chips. Allow the drizzle to cool completely before enjoying the hot cocoa bomb!
How to Serve Peppermint Mocha Hot Chocolate Bombs
Place the sphere in a mug
Pour 8 ounces of water or milk that has been heated to almost boiling.
Watch as the liquid melts the chocolate sphere releasing the inside contents to the mug!