Melt the chocolate chips in the microwave for 30 seconds.
Stir well and heat again for another 30 seconds.
Repeat until the chocolate chips are completely melted. Do not overcook the chocolate.
Place the chocolate mold on a cookie sheet for stability.
Add 2 tablespoons of chocolate to each cavity. Make sure to completely cover the cavities by using the back of the spoon to spread. You want to spread the chocolate evenly all the way up to the edges.
Place the cookie sheet in the freezer for 10 to 15 minutes. You want your chocolate to be completely frozen. It will be easier to manipulate
Gently remove the chocolate half-spheres from the mold and place them on the baking sheet. Tip - Use latex gloves to avoid melting the half-spheres and getting fingerprints on them.
Fill 3 of the half-spheres with hot chocolate mix and instant coffee.
Add a few mini marshmallows into the half-spheres.
Warm-up an empty plate by placing it under hot water for a few seconds or warm up the plate in the microwave.
Place one of the empty chocolate half-spheres on the warm plate to slightly melt the edges then quickly place it on top of a half-sphere already filled with hot chocolate mix and instant coffee. Repeat the with the other half-spheres.
Melt a small amount of white chocolate chips in the microwave and drizzle on the chocolate bombs.