First, place a plate in the freezer.
Melt chocolate in a microwaveable bowl on high for 45 seconds. Remove from microwave and stick a spoon in the chocolate to see if it’s beginning to melt.
Continue to warm up chocolate in 30 second intervals stirring between each time. This could take 3-4 intervals.
Remove the bowl from the microwave and stir the chocolate once more when it's mostly melted, heat for 15 additional seconds and stir until all lumps are gone and the chocolate is smooth.
Use a spoon to drop a dollop into the first cavity of the silicone mold. Make sure the cavity mold is completely covered.
Wipe away any excess chocolate. Place the filled mold into the freezer for 15 minutes.
Prepare your set up for the content inside of the bombs and your large muffin liners.
Remove plate and mold from the freezer.
Carefully remove each half sphere from the mold and set them on the now cold plate.
Select the 3 most sturdy spheres and those will become the bottom of the unicorn bomb.
Spoon in 2 spoonfuls of cocoa mix.
Add your surprise (marshmallows, sprinkles, crushed candies)
Connect the two ends of the sphere together.