• Melt your chocolate chips.

Double-boiler method:

• Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
• Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
• Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate.

Microwave:

• Pour your chocolate chips into a microwave-safe bowl. Microwave for 1 minute, then stir.
• Continue microwaving in 15-second increments until melted. Do not overheat.

Assembly

• Add a heaping spoonful of the melted chocolate to each of the chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate.
• Freeze the chocolate for 10 minutes, or until completely set.
• Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.
• Flip over half of the chocolate cups and fill with cocoa mix and marshmallows. (About 2 tablespoons or hot cocoa mix and 1 tablespoon of marshmallows). Set aside your remaining unfilled chocolate shells and freeze for another 5 minutes.
• Warm a small frying pan over low heat on the stove. Wearing gloves to avoid leaving fingerprints, gently place the seam edge of an unfilled shell against the warm pan. Be careful not to squeeze the shell too tightly, as the heat will make the chocolate malleable and could squeeze your shell out of shape.
• Cover a filled chocolate half with your empty half, sealing it. Repeat with the remaining shells.
• Drizzle with remaining melted chocolate and dust with crushed candy canes or sprinkles. For the melting snowman bombs, pipe two "coal" eyes and a smile using black writing icing. Pipe a dot in the center and slowly drag your orange writing icing tip outwards to create a "carrot" nose.