Line a baking sheet with parchment paper.

Heat green candy melts in a microwave-safe bowl for 30-45 seconds, then stir well.

Continue heating in 20-30 second intervals, stirring each time, until melted and smooth.

Pour 1 heaping tablespoon of melted candy into each cavity of a 3-inch semi-sphere silicone mold. Swirl to coat the sides and turn the mold upside down onto the parchment-lined sheet.

Refrigerate for 15-20 minutes until hardened.

Gently remove the semi-spheres from the mold once set.

Fill half of the spheres with 2 tablespoons hot chocolate, 1 tablespoon crushed candy cane, 1 tablespoon mini marshmallows, and 0.5 teaspoon heart sprinkles.

Reheat remaining green candy melts if needed, then re-melt to smooth consistency.

Seal the filled spheres with melted green candy melts, forming complete balls. Chill for 5-10 minutes.

Melt white candy melts in short bursts, stirring until smooth.

Drizzle or dip the bombs with melted white candy melts and decorate with additional sprinkles or candy canes, if desired.

To serve, place a bomb in a mug and pour 1.25 cups hot milk over it. Stir to combine and enjoy!