Place Sphere Tray on Perforated Baking Sheet and set aside.
In the Medium Round Mold, melt chocolate in microwave for 30 seconds. Stir and repeat for 30 seconds until chocolate is melted and smooth, be sure to not overheat.
Spoon chocolate into each sphere and using the Silicone Pastry Brush, coat inside each sphere and up the sides. Let cool and harden. Apply a second thin coat of chocolate (if necessary), building up the edges so the sphere doesn’t crack when removed from mold. Let cool and harden.
Add in 1 Tbsp hot cocoa mix, 1-2 Tbsp marshmallows and 1 Tbsp crushed peppermint candies. Re-melt chocolate in Medium Round Mold if needed, then cover the tops of each sphere until they are fully covered. Place Sphere Tray in freezer and freeze until solid.
Once solid, gently peel back the edges of the sphere, careful not to crack or break the sphere, and remove from tray. Place in mug and pour steamed milk over the chocolate bomb to experience the magic!