Prep:

Cup of Yum
1. Crush your peppermint candy or candy canes. An easy way to do this is to place the candy in a large zip-top plastic bag and roll over it with a rolling pin.
2. Set your molds on a baking sheet. This keeps them stable while you work with them and also while you transfer them to and from the freezer.
3. Heat a small frying pan over medium low heat.

To Make the Chocolate Shells

1. Melt your peppermint candy melts according to the package directions. Scoop a generous spoonful of the melted chocolate into each section of the silicone mold.
2. Use a spoon to spread the melted candy up the sides of the mold. Scoop any leftover melted chocolate to a zip-top plastic bag or a piping bag. Place the candy-filled molds in the freezer for 5 minutes.
3. Carefully pop the shells out of the mold and set aside. Repeat making chocolate half-spheres until you have as many as you need (you'll need two half-spheres for each cocoa bomb).
4. Fill half of your chocolate spheres with cocoa mix and finely crushed peppermint candy pieces. Leave the other half of the spheres empty.

To Make the Cocoa Bombs

1. Add marshmallows so that they almost "overfill" the half-sphere.
2. Grab one of the empty semi-spheres and hold it so that the edges press into a hot plate or the sides of a hot pan (adults only for this step!) until the edges of the half sphere melt.
3. Immediately place this half sphere on top of one of the half spheres that is filled with cocoa mix and marshmallows, so that the melted edges form a seal. Use your piping bag of melted chocolate to fill any holes in the seal and to drizzle on top.
4. Press crushed peppermint candies into the melted chocolate drizzled on top of the cocoa bomb. Allow everything to set until the chocolate is hard. You could also use festive sprinkles here!