Line up silicone sphere molds. Now, with a clean pastry brush (or the back of a spoon), brush a layer of melted chocolate inside each silicone mold. Focus on building up a slightly thicker layer around the rim. Refrigerate for 10 minutes or until the layer firms up. Now, add a second layer in the same way and freeze. This is important to ensure the shells are thick enough to carry the filling. 

Lightly brush the inside of the hardened shells with edible gold spray (if using). This adds a festive element to the dish. Gently remove the shells (semi-spheres) from the moulds and place them on parchment paper. Once they are decorated and filled, the semi-spheres will be combined into a complete sphere. 

Melt the white chocolate and add it to a piping bag. Snip a tiny opening at the bottom of the bag. Now, draw an angry face (or just an angry frown if the entire face is difficult) on one half of the shell. Practice on a plate or tray before moving to the shell. Before the white chocolate sets, add decorative details with sugar pearls (for the crown) and candy eyes. 

In a large bowl, add hot cocoa mix, popping candy, and mini marshmallows. You can customize the filling and add other crushed candies, too. Add a tablespoon of filling to one half of the chocolate shell. Note: This mix works best if the bombs are dipped in hot milk. If consumed dry, the filling can feel drier or difficult to swallow.   

Heat a skillet or small plate over medium heat for a few seconds. Gently press the rim of an empty decorated shell on the skillet to slightly melt the edges. Softly press the empty sphere, with the melted rim, on the filled sphere. The melted chocolate will glue the two spheres. Carry out this step delicately, taking 1-3 minutes per sphere. 

Drizzle a little melted dark chocolate on the seam. Now, add the red and orange sprinkles on the seam, representing fire. To serve, place one bomb per mug and add 200 ml of steaming milk on top of each. Now watch the bomb melt, sizzle, and “burn”. Stir to combine the released cocoa mix and enjoy.