Melt the chocolate chips in the microwave for 30 seconds. Stir well and heat again for another 30 seconds, as needed. Repeat until the chocolate chips are completely melted. Be careful not to burn the chocolate as it will get too hard and you'll have to start over.
Place the chocolate mold on a baking sheet for so they stay in place. Add approx. 2 tablespoons of chocolate inside each mold. Make sure to completely cover the cavities, use the back of the spoon to spread very evenly.
Place the baking sheet in the freezer for at least 10-15 minutes or until the chocolate is completely frozen. It will be easier to work with!
Carefully remove the chocolate half-spheres from the mold and place them on your baking sheet. Recipe Tip - Use latex gloves if possible to avoid melting the half-spheres and getting fingerprints on them.
Fill 3 of the half-spheres with hot chocolate mix and instant coffee. Add a few mini marshmallows into the half-spheres.
Take an empty microwaveable plate and make it warm by placing it under hot water for a few seconds or use the microwave. Place one of the empty chocolate half-spheres on the warm plate to slightly melt the edges then quickly place it on top of a half-sphere already filled with hot chocolate mix and instant coffee. Repeat the process thing with the other half-spheres.
Melt a small amount of white or milk chocolate chips in the microwave and drizzle it on the chocolate bombs (totally optional). Enjoy!
Recipe Tip - Use latex gloves when working with the chocolate if possible to avoid melting the half-spheres and getting fingerprints on them.