Preparation Steps

• Prep decorations first: From the sprinkle mix, separate 6 candy horns. Cut the white candy wafers (or large white confetti sprinkles) into small ear-shaped triangles and set both aside.
• Melt the base chocolate: Place 10 1/2 oz of the white chocolate in a microwave-safe bowl with the optional pinch of sea salt. Microwave at 60% power in 25–30 second bursts, stirring well between each, until smooth and glossy.
• Coat the molds in two light layers: Add a spoonful of melted chocolate to each silicone half-sphere cavity (2 to 2 1/2 inch molds work well). Use the back of a spoon to spread into a thin, even coat. Let stand 2–3 minutes, then add a second thin coat, concentrating on the rim for strength.
• Chill to set: Refrigerate the mold 8–12 minutes, until the chocolate is firm and no longer tacky.
• Unmold and smooth edges: Carefully release the chocolate shells. Warm a nonstick skillet over very low heat. Briefly touch the rim of one half-shell to the skillet for 2–3 seconds to level it, then place it upright in a cupcake liner or on a tray.
• Fill the bombs: Into each leveled half-shell, add about 1 heaping tablespoon hot chocolate mix, 5–6 mini marshmallows, and a pinch of sprinkles (do not overfill).
• Seal: Lightly melt the rim of a matching empty shell on the warm skillet and cap a filled half. Hold together for 5–10 seconds so the edges fuse. Repeat. Let the sealed bombs rest at cool room temperature for 15 minutes or refrigerate 5 minutes to firm up.
• Decorate — horns and ears: Melt the remaining 1 1/2 oz white chocolate at 50% power in 15–20 second bursts. Dip the base of a candy horn into melted chocolate and attach to the top center of each bomb. Use small dabs to secure two ear pieces on either side of each horn.
• Add the sprinkle mane: With a toothpick, paint a swoosh or triangle of melted white chocolate from behind the horn toward the back of the shell. Immediately cover with unicorn sprinkles. Repeat on the back if desired. Let set a few minutes.
• Finish the faces: Tint about 1 tsp of the melted white chocolate with the tiniest amount of black gel (mix in with a toothpick). Draw closed eyes and lashes on each unicorn. Allow decorations to set fully, about 10–15 minutes.
• To serve: Place one bomb in a mug and pour 8–10 fl oz steaming hot milk over the top. Stir until the shell melts and the cocoa is combined. Top with whipped cream and extra sprinkles if you like.