Melt your white chocolate by using a double boiler or microwaving in a medium microwave-safe bowl in 30-second increments until all melted.
Use a spoon to place a bit of the melted chocolate into each mold.
Smooth the chocolate up and around the edges.
Place in the fridge for 10-15 minutes to set.
Spoon a little more chocolate into the hardened chocolate in the mold and spread it around for a second coat.
Chill for another 10-15 minutes.
Carefully remove the chocolate shells from the molds.
Microwave a small glass plate for 30-45 seconds. Set aside.
Take a shell and place it on the warm plate to smooth the edges. Do this for half of the shells.
Fill half of the shells with 1 tablespoon of hot chocolate mix, assorted unicorn sprinkles, a pinch of edible glitter, and a few marshmallows.
With the remaining half of the shells take each one and place it on the plate to lightly melt the edges.
Immediately place the top shell on the filled shell.
Use your finger to smooth the seam
Place your pink candy melts in a small microwave-safe bowl and microwave in 30-second intervals stirring in between until melted.
Repeat with the teal candy melts.
Drizzle the pink and teal chocolate over each bomb and immediately decorate with the unicorn candies and sprinkles.
I love using the extra chocolate and sprinkles to decorate the lips of the mugs.
Serve in a mug, pouring hot milk over the bomb and stirring until completely melted.