In a mixing bowl, whisk together the sugar, cocoa powder, and salt. Set aside.

Fill a medium pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl on top of the pot. Add the chocolate chips to the bowl and stir until smooth.

Add a heaping spoonful of the melted chocolate to each of the six chocolate molds and spread it up the sides to evenly coat.

Freeze the chocolate for 10 minutes, or until completely set. Line a baking sheet with parchment paper.

Carefully remove the chocolate cups from the mold and place them on the lined baking sheet.

Flip over three of the molds and fill each with 2 tablespoons of hot cocoa mix, 1 tablespoon of crushed peppermint candies, and 5-6 mini marshmallows.

Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water to slightly melt the rims.

Using gloves, cover each filled chocolate half with an empty half, sealing it.

Decorate with extra melted chocolate, remaining candies, or sprinkles. Use immediately or store at room temperature for within 24 hours.

To make hot chocolate, add a peppermint hot cocoa bomb to a mug and pour 1½ cups of hot milk or hot water over it.