Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Next, spoon chocolate into the molds, making sure to coat the inside of the molds.

Place the molds in the refrigerator, and let harden for 15 minutes. Remove molds from the refrigerator, and carefully remove chocolate from molds. Gather hot cocoa mix, whiskey and marshmallows, set aside.

Heat a small skillet on the stove, then remove from heat, and place it next to the hot chocolate assembly station.

Place one half ball with the open side down, melting just the edges for a few seconds, remove, and fill the ball with the powdered cocoa, whiskey, and mini marshmallows.

Place the other half of the Chocolate ball on the hot skillet with the open side down, and melt just the edges of the ball.

Remove from the skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb.

Hold in place a few seconds to make sure the top and bottom are melted together.

When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 10 minutes, until chocolate is completely set. Remove from the Refrigerator and sit aside.

Melt leftover chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts.

Place the melted chocolate in a pastry bag, set aside. Next, pipe the chocolate over the Cocoa Bombs and sprinkle with crushed red hots.

Heat milk and place one Hot Cocoa Bomb in the bottom of a mug, and pour heated milk over the top.

Cocoa Bomb will melt and bubble, and marshmallows will float to the top. Top with whipped cream, drizzle chocolate, and add a few more red hots.