Put the white candy melts in a microwave-safe bowl then melt according to the directions on the package.
Once melted, take 2 tablespoons of the melted white candy and fill the molds. Use the back of the spoon to spread it out up and down the sides and keep it thick so it's sturdy. Do this for all the molds.
Pop in the freezer for 5 minutes to get firm.
Take the molds out of the freezer and give the sides a gentle tap. This will help to loosen the chocolate so it will come out without breaking.
Fill half of the molds (6) with 2 tablespoons of the hot chocolate mix, 1 teaspoon of the sprinkles, 1 teaspoon of the crushed peppermints, and up to 8 mini marshmallows.
Put a plate in the microwave and heat it until it's warm to the touch. Take an empty half of the molds and press it open-faced down on the warm plate. Leave it for 10 seconds to start to melt that edge.
Once you notice that it's starting to melt, take that melted edge and place it on the other filled half of the mold.
Put the red candy melts in a microwave-safe bowl and melt according to the directions on the package.
Using a fork, drizzle the melted red chocolate over the top of the cocoa bombs then follow up with adding sprinkles as well.