Place chocolate in a microwave safe bowl and melt in the microwave in 30 second intervals or use a double boiler to melt chocolate.
Place 1 tablespoon melted chocolate into each half bomb mold and, spread with finger or using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with all silicone mold halves. Reserve the remaining melted chocolate. Fill the half molds with the small marshmallows and then drizzle a little chocolate on top of the marshmallows so they will stay in place when turned over.
Place the chocolate filled molds into the freezer for 5 minutes or until set and can be removed.
Remove molds from the freezer and gently peel the silicone away from the marshmallow chocolate cups and set aside.
Repeat the first steps again and fill each mold with 1 tablespoon of chocolate and spread up the sides of the molds. Fill each mold with 1 tablespoon of PBFit powder. Before chocolate completely hardens, place the marshmallow side down onto the mold and gently push down to seal the sides together. Place in the freezer for 10 minutes or until the chocolate is set.
Place 2 or 3 hot chocolate bombs into a mug and pour hot milk of choice over the chocolate bombs and stir to combine. Enjoy your Hot Chocolate Bombs!
