Place red candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.

Place 2 tbsp melted candy melt into one rose bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 6 bomb mold halves.

Place the chocolate filled molds into the freezer for 5 minutes.

Remove molds from the freezer and gently peel the silicone mold away from the chocolate rose cups, pulling the rose cup out of the mold.

Place 1 tbsp melted candy melt into one rose bomb mold and, using the bottom of your tablespoon measuring spoon, move the chocolate around into a solid single layer over the bottom of the mold. Repeat with 6 bomb mold halves.

Place the chocolate filled molds into the freezer for 5 minutes.

Fill 6 of the chocolate rose cups with 1 tbsp hot chocolate mix, a sprinkle of red poprocks, and 6-8 mini marshmallows.

Remove the molds from the freezer and gently peel the silicone mold away from the chocolate rose bases, pulling the bases out of the mold.

Pipe a thin line of melted candy melts around the rim of each filled rose cup.

Place the hot cocoa bombs into the freezer for 5 minutes to allow them to set, then remove and store in an airtight container until you’re ready to use.

To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!