In three separate, microwave-safe bowls, melt the candy melts in 30-second increments, stirring in between. This will take 60-90 seconds.

Once they are melted, spoon about ½ tbsp of each color into each half-sphere mold. Using the back of a spoon or a pastry brush, lightly swirl the colors together and spread them around the entire mold. Don’t swirl too much; just 3-4 swirls, or the colors will start blending, and there will not be a noticeable difference between each color. Let set in the fridge or freezer for about 6 minutes or until hardened. As a precaution, reinforce the top edges of each half-sphere with a bit of the remaining candy melt. Let it set for a minute until they are hardened again. Gently remove each half-sphere from the molds.

In 6 half spheres, spoon 1 tbsp of the strawberry chocolate milk powder. Top with 1 tsp of sprinkles and several mini marshmallows. 

Place a small, microwave-safe plate into the microwave to heat for about 45 seconds. Place an empty half sphere onto the plate for a few seconds until the edges start to melt. Place the empty half onto the corresponding filled half, ensuring the edges meet all the way evenly around. Run a clean finger around the edge to clean up any excess candy melt. Repeat with the remaining five spheres until all of the cocoa bombs are assembled. 

To make hot cocoa, place a cocoa bomb in the bottom of a mug and top with 6 oz of hot milk or water. Once the shell has melted, stir well to emulsify.

Serve immediately and enjoy!