• Prepare 2 6-opening silicone molds by making sure they are clean and dry.

Melt

• Put white chocolate in a microwave safe bowl. Microwave on full power for 25 seconds, then mix well.
• Microwave again in bursts of 15 seconds, mixing well after each burst. When the chocolate starts to melt, use a food thermometer to check that the chocolate stays at about 85-87°F (do not go above 87°F).
• Repeat process, microwaving in bursts of 10-15 seconds until the chocolate is completely melted.

Mold

• With a teaspoon or pastry brush, coat each mold thinly with the chocolate, doing at least 2 coats. Ensure the edges of the molds are well coated.
• Place into the fridge for 5 minutes.
• Once solid, look for any thin areas in the half spheres and coat with a little more chocolate if necessary. If needed, pop again into the fridge for a few more minutes.

Fill

• Gently remove the chocolate half spheres from the silicone molds.
• Fill 6 of the chocolate half-spheres each with 2 Tablespoons of hot cocoa mix, as much mini marshmallows as desired and Cookies 'n' Creme chocolate bits.
• Take the empty chocolate half-spheres, place each rim side down on a warm plate to melt the edge slightly and place on top of a filled half sphere and gently press together to seal the sphere.
• Repeat the process until all the spheres are complete.

Decorate

• Drizzle each bomb with remaining melted white chocolate or dark chocolate (for more contrast) and sprinkle with crushed Oreos.

Serve

• When ready to serve, put 1 cocoa bomb into a mug, pour 7-8oz of steaming hot milk into the cup and mix. The bomb takes about 5-10 seconds to completely dissolve. Top with more marshmallows if desired. Enjoy.