Stir all the hot chocolate powder ingredients together or put them in a jar and shake until totally combined.

Chop 2 pounds (907 grams) of chocolate. It’s best if the pieces are all around the same size.

Place two-thirds (21.2 ounces or 604 grams) of the chocolate in the top part of a double boiler.

Heat the chocolate over hot but not boiling water, while stirring constantly, until the chocolate reaches 110 °F–115 °F (43 °C–46 °C).

Place the top pan on a towel and let the chocolate cool to 95 °F–100 °F (35 °C–37.7 °C).

Then add the remaining chopped chocolate and stir until melted. It's ready to be used.

Scoop about 2 tablespoons of the tempered chocolate into each of the silicone molds. You may need more if you used a mold with really large half-spheres.

Make sure that the entire half-sphere is well covered with a thick layer of chocolate. If your chocolate goes on thick you can just do one coat. If you feel it is too thin, and you think it may break apart easily, you can do two coats, placing the mold in the fridge for about 10 minutes after the first coat.

Transfer the mold to the refrigerator for about 10 minutes.

Once the chocolate has hardened completely, remove the chocolate from the mold. I recommend using food-safe disposable gloves if you don't want to leave behind any fingerprints. If your rims are a little uneven, heat a small non-stick pan over low heat. Melt the rims just so slightly in order to even out the rims. You'll just need a second or two.

Fill one chocolate cup with 2 tablespoons of the hot chocolate powder and 5-7 mini marshmallows.

If you haven't already - over medium-low heat, heat a small non-stick pan. Place the rim of one unfilled chocolate dome on the pan for just 2-3 seconds, or until you can see it start to melt a bit.

Place the two chocolate halves together and press gently to seal them together. Drizzle with chocolate and decorate with sprinkles, if desired.

Repeat with the remaining half spheres. Refrigerate the complete chocolate bombs for 5-10 minutes to set. The bombs can sit in an airtight container at room temperature for several weeks.

Place the hot chocolate bomb in a mug. Pour 1 cup (for a very rich hot chocolate) of very hot vegan milk over the hot chocolate bomb. Stir to melt the bomb. Add more milk, if desired, to thin it down.