Pour pink candy melts into a microwave safe bowl and heat in 30 second increments, stirring after each interval, until smooth and fully melted.
Using a pastry brush or spoon, coat each mold cavity with melted pink candy. Freeze for 5 minutes.
Repeat previous step.
Remove candy coated egg mold from the freezer. Fill each egg with 1 tablespoon cocoa and a few marshmallows, making sure not to fill past the top of the mold.
Reheat pink candy and transfer to a pastry bag. Snip off the corner of the bag and coat the surface of each egg with melted candy. Freeze for 5 minutes.
Pour white candy melts into a microwave safe bowl and heat in 30 second increments, stirring after each interval, until smooth and fully melted. Transfer to a pastry bag.
Remove mold and chilled plate from the freezer.
Unmold candy coated eggs and place on chilled plate.
Snip off the corner of the pastry bag and drizzle melted white candy back and forth over the top of each egg.
Immediately add sprinkles over the drizzled white candy.
Notes
To use, place a hot cocoa bomb into a mug and pour 6 ounces of hot milk over it. Stir and enjoy!