Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.

Place 1 tbsp melted candy melt into one half-sphere mold and, using the bottom of your spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.

Place the chocolate filled bomb molds into the freezer for 5 minutes.

Remove molds from the freezer and gently peel the silicone away from the chocolate cup.

Fill 6 of the chocolate cups with 1-2 tbsp crushed peppermints.

Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.

Press one of the empty chocolate cups open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.

Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the bomb. If desired, add more of the chocolate melts to help shore-up that joint.

Using a piping bag or a spoon, drizzle the remaining candy melts over the assembled mocha bombs then immediately follow by adding a little more crushed peppermint on top.

Place the mocha bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.