To begin making the chocolate bombs, melt semi-sweet chocolate chips in a microwavable bowl in the microwave. I used 50% power for 1 minute 30 seconds. Then, stir the chocolate until smooth.
Use a spoon to spread the melted chocolate in the molds. You could do several thin layers, but because I am impatient, I made one thicker layer and then put the mold in the freezer to harden.
I found that using premade Swiss Miss provided the flavor I wanted for my cocoa, as opposed to using straight Hershey's Cocoa. You can play around with ingredients - dark, white, or milk chocolate, peppermint, marshmallows, etc. in order to create your idea of the perfect mug of hot chocolate.
Also, I liked using tiny marshmallows better than mini marshmallows. Kraft sells "Mallow Bits" that are a good size. Or, in my case with a brother-in-law who picks out the tiny marshmallows from his Swiss Miss packets, I just used the picked out marshmallows he had collected!
I played around with different ways of filling and closing the bombs. I ended up filling both halves of the bomb and "gluing" them together with leftover melted chocolate. I'll admit that this glue method didn't make as pretty a bomb as when I slightly melted the edges in a skillet and stuck them together. You may be neater than me, but I say, do whatever works for you.
I experimented with decorating the bombs with decorating gel. I performed this job on waxed paper to cut down on the mess. With practice, these could look even better.
I used aluminum foil for one batch. If you want to get really fancy, you can use colored foil! But they don't look especially neat. Is there a gadget that wraps things like this neatly? I may have to research that question.
Last, I put them back in the refrigerator to keep them from melting prior to use.
I hope you enjoy trying these!