Clean and thoroughly dry the silicone molds, Set aside.

In a small microwave-safe bowl, melt the green candy melts according to package directions. Using the back of a spoon randomly smear thin layer strokes of candy melts in one of the spheres.

Repeat in 7 more spheres. You will have leftover candy melts but don't discard them just yet.

Place in freezer to set, about 7-10 minutes.

In the top of a double boiler over medium heat, melt the white chocolate chips. Once melted, spoon chocolate into the molds, using a pastry brush to coat the sphere. Don't worry that the pink and red will melt a bit. It's all good!

Once you have each of the spheres generously coated with white chocolate, freeze until set, about 10 minutes. Once set, gently remove each sphere from the silicone molds. Try not to handle them too much.

Warm a plate in the microwave or heat a baking sheet in the oven briefly. Take an empty sphere and gently rub the open side on the plate to melt the rim. NOTE: Do this to all the spheres before filling them, they will stick together better.

With sphere sitting on a plate or tray, open side up, add 1 tablespoon of white hot chocolate and 4 marshmallows.

Re-warm the plate in the microwave or baking sheet in the oven briefly. Take an empty sphere and gently rub the open side on the plate to melt the rim. Quickly and gently press onto a filled sphere and hold momentarily until set.

Reheat the candy melt bowl if it has solidified. Stir to drizzling consistency. Drizzle over spheres and immediately sprinkle with nonpareils.

To enjoy your St. Patrick's Day hot chocolate bomb: Place one sphere in a large mug. Pour very warm but not too hot milk over the sphere. Once the sphere has melted, stir to blend cocoa mix and melt the remaining chocolate.

Enjoy!