In a microwave-safe container, warm the chocolate as instructed on the package until it melts. Stir until smooth.

Add 15-20 drops of green food coloring to the melted chocolate 5-6 drops at a time and stir to incorporate the dye.

Place the silicone mold on a baking sheet or cutting board.

Spoon 1 tablespoon of melted green chocolate into each well of the mold.

Using the back of the spoon, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.

As the edge starts to harden, spread some more chocolate to thicken the edge.

Pour out any excess chocolate that pools on the bottom of the mold.

Move the mold to the fridge and let it sit for approximately 10 minutes.

Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.

Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell. Be cautious not to apply too much pressure to avoid cracking the shell.

Warm a plate then place one half of the chocolate shell, rounded side up, on the heated surface.

Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.

Take one half of the chocolate bomb and position it on a cookie sheet.

Fill this half with 2 tablespoons of hot chocolate mix and 6-8 mini marshmallows.

Place the other half of the chocolate bomb on the heated plate.

Carefully position it on top of the filled shell.

The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together.

For decoration, drizzle melted chocolate over the top of the bomb and apply the red heart offset from the top center.