Heat chocolate chips in 30 second increments and stir in between until chocolate is smooth.
Spoon chocolate into cocoa bomb molds ensuring to cover the entirety with a thin layer. This will use half of the melted chocolate and create 8 halves.
Freeze the molds for 5-7 minutes.
Remove the molds from the freezer and reheat the chocolate for 30 seconds. If the chocolate is not warm, it will harden too quickly when you paint on your second layer of chocolate into the mold.
Using the remaining chocolate, coat the molds in a second layer being sure to make the edges as smooth as possible.
Freeze the molds again for 5-7 minutes.
Heat a microwave safe flat dish for 1 minute and remove the molds from the freezer.
Remove the chocolate from the molds and begin assembling the hot chocolate bombs.
First, take one half of the bomb and place it edge down on the heated dish, moving it around to smooth and melt the edge.
Next, place the bomb on the rounded side and place the other half face down on the dish to start to melt.
Finally, fill the first half with one-two tbsps of hot chocolate mix and close the bomb with the slightly melted second half.
Place the hot chocolate bomb into your favorite mug and pour heated milk over the top.
Stir everything together until smooth and enjoy!
