Melt the chocolate bark according to the package directions.

Add 2-3 tablespoons of melted chocolate to each silicone mold and spread the chocolate around the mold making sure to get a thick, even layer. Make sure to spread the chocolate all the way to the top so you don’t end up with brittle chocolates.

Once there is a thick and even layer in all of the molds, transfer the chocolate to the fridge until it has hardened-- about 10 minutes.

Once the chocolate is set, remove each one from the mold and place it on a tray. I use gloves while handling the chocolate so there aren’t fingerprints on the outside of the cocoa bombs but that is optional.

Fill half of the chocolates with the homemade cocoa powder mix.

Heat a small skillet over medium heat just until warm-- then remove it from the heat. Place an unfilled chocolate shell on the pan and allow it to sit for 1-2 seconds or until the edge is just beginning to melt.

Immediately place the wet chocolate edge onto one of the filled chocolates and press them gently to seal. Repeat steps 6 and 7 with the remaining chocolate bombs.

Drizzle any additional chocolate over the bombs and top with sprinkles or chopped andes mints.

Store the hot chocolate bombs in an airtight container in the fridge until ready to serve.

To serve, add the hot chocolate bomb to a large mug and top with 1 cup of hot milk. Stir until the chocolate has melted and enjoy