DIY HOT COCOA MIX

In a medium bowl, combine powdered sugar, cocoa powder, pinch of salt, very-finely-chopped chocolate, crushed candy canes, and mini marshmallows. Set the bowl aside.

PEPPERMINT HOT COCOA BOMBS

RECIPE PREP: Wash 2 silicone molds with warm soapy water. Dry with a lint-free cloth. Any speck or residue on the molds will cause blemishes on the candy. For gorgeous hot chocolate bombs the molds must be very clean.

1. Melt chocolate candy coating according to package instructions. Add a few tablespoons melted chocolate to each well of the 2 molds (creating a total of 12 chocolate cups). With a pastry brush or small spoon, spread chocolate around the mold in a thick even layer. Place molds on a baking tray for stability.
2. Put molds in the freezer 10 minutes, or until chocolate has hardened. Once chocolate has set, put on a pair of kitchen gloves to avoid getting fingerprints on the exterior of the cocoa bombs. Carefully remove the chocolate cups from the molds. Transfer empty cups to a small baking tray. 
3. Fill half the chocolate cups with DIY hot cocoa mix. Depending on the size of your molds, there may be some cocoa mix leftover. Leave 6 cups empty. Those will be the tops.
4. Heat a small skillet over medium heat until just warm. Remove pan from heat. Working with 1 empty chocolate cup at a time, place cup into the warm pan with the rim side down. Let edges of the rim slightly melt for 1 to 2 seconds. With gloved hands, place melted chocolate edge on a filled cup.
5. Gently press the 2 spheres together to seal them into a round peppermint hot cocoa bomb. Repeat the process in Step 4 to assemble the remaining treats.
6. Drizzle additional melted chocolate over the top in a zig-zag pattern. Immediately sprinkle the hot chocolate bombs with crushed candy canes or candy sprinkles.