Melt 1 cup milk chocolate wafers in the microwave for 30 seconds. If they need more time, continue checking at 15-second intervals until fully melted, giving a good stir in between.

Place one to two tablespoons of chocolate in each mold cavity. Using the spoon, pull the chocolate up the sides of the mold, making sure to reach the top. Wipe off any excess chocolate from the top of the mold. Repeat for all of the cavities. Refrigerate for 10 minutes.

Melt 1/2 cup milk chocolate wafers. Again using a large spoon, coat the sides of the mold only, making sure to reach the top. Refrigerate for 10 minutes.

Place a plate over the mold and CAREFULLY turn the mold onto it. The chocolate domes should release easily. If needed, gently pull the sides of the mold.

Heat a large frying pan over medium-high heat. Place a half-sphere in the pan until you see a ring of chocolate (count to about 5). Place that back on a plate and fill with 2 tablespoons of hot cocoa mix and some marshmallows. Heat another half-sphere in the frying pan and then carefully place on top of the filled one. Take your finger and run it along the seam to seal. Refrigerate for a few minutes.

If you wish to decorate, melt 1/4 cup of dark chocolate wafers in the microwave. Dip a fork in the melted chocolate and quickly move it back and forth over the hot cocoa bomb until coated as desired.

To enjoy the hot cocoa bomb, place it in a mug. Warm 6 ounces of milk in the microwave or in a saucepan and pour it over the hot cocoa bomb. Enjoy!