Place a large plate into the freezer.

Pour the orange candy melts into a bowl and heat in the microwave in 30 second intervals, stirring well after each heat session, until the candy is fully melted.

Add a small spoonful of melted candy to all of the mold cavities, then coat the melted candy around the mold, making sure to get all the way up the sides. 

Place candy coated molds into the freezer for 5 minutes.

Repeat steps 3 and 4 to add a second coat of melted candy to the molds.

Remove the chilled plate and candy coated mold from the freezer. Carefully remove each candy coated sphere from the mold and place onto the chilled plate.

Heat the small plate in the microwave for 2 minutes.

Put one half sphere upside down on the heated plate to slightly melt the candy coated edge.

Fill it with 1 tablespoon cocoa mix.

Repeat step 9 with another half sphere and adhere the two together. The melted candy should fuse them together nicely, but if not, just use your finger to add a little melted candy around the seam.

Add the black candy to a small baggie, then heat for 30 seconds. Massage the bag a bit, then snip off the end of the baggie and drizzle a little bit of black candy over each cocoa bomb.

Add confetti sprinkles.

To serve, place a cocoa bomb into a mug, then pour 6 ounces of hot water or milk over the cocoa bomb. Stir well and enjoy!