Add red candy melts to a microwave-safe bowl and melt in the microwave in 30 second increments stirring in between until creamy and smooth. 

Fill the molds with the melted chocolate making sure to fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate up the mold.

Place in the fridge or freezer for about 5-10 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don't pop out easily, place back in the fridge or freezer for a few more minutes.

Scoop about 2 teaspoon of hot cocoa powder into the bottom mold. Place 7-8 mini marshmallows on top of the hot cocoa powder.

Heat a plate in the microwave for about 45 seconds, carefully taking it out cause the plate will be hot. 

Take the empty chocolate half and press the open part onto the hot plate for a few seconds to melt the chocolate and twist to smooth the edges. Connect the two half pieces of chocolates together and seal them together. Allow them to harden together.

Add white candy melts to a microwave-safe bowl and melt in the microwave in 30-second increments stirring in between until creamy and smooth.

Put melted white candy melts in a Ziploc bag, seal, and snip off a corner. Pipe melted white chocolate across the top of the cocoa bombs and immediately add a pink and red heart in the middle and sprinkle the pink and red ball sprinkles before the melted chocolate hardens. Place in the fridge or freezer for a few minutes to allow it to harden.

To use, place in a mug and pour hot milk over top. Stir until the hot cocoa bombs are completely melted and enjoy!