Start by cutting out 4 1-inch round circles of peppermint patty.

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

Dip the peppermint patty rounds into the black chocolate and gently shake off the excess chocolate. Set aside.

Place 1 tbsp black melted candy melt into one half of a 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 red chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.

Place 1 tbsp red melted candy melt into one half of a 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 bomb molds into the freezer for 5 minutes.

Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.

Fill the red chocolate cups with 2 tbsp hot chocolate mix, 1 tsp Mickey sprinkles, and 6-8 mini marshmallows.

Using the remaining black candy melts in a zipper top bag or piping bag, add a dribble of black candy melts to either side of the top, then immediately press one of the peppermint patty rounds to this spot on each side of the black chocolate cup. You may have to hold it for a minute or two to get the chocolate to set enough that you can let it go.

On 3 of the black chocolate cups with ears, add a dribble of black candy melts in front of one ear and place a bow icing decoration to this spot, holding it in place until it will remain on it’s own.

Place the black chocolate cups into the fridge for about 5 minutes to allow the chocolate holding the ears up to set fully.

Remove the black chocolate cups from the fridge and heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.

Press one of the black chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.

Immediately press this warmed edge chocolate cup to the top of one of the filled red cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint. I chose to do this just to make certain that the two halves were firmly joined because of the weight of the ears. But I also added more red candy melts around the Minnie hot cocoa bombs to make a ruffly top to her “skirt”.

Add two dribbles of red candy melts to the front of the Mickey hot cocoa bombs and attach the yellow round icing sprinkles to those locations, holding them in place until they are able to stay on their own.

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

Place the white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can add polka dots to the minnie hot cocoa bombs, on the red portion.

Place the hot cocoa bombs into the freezer for 5 minutes to get 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!