For the Hot Chocolate Syrup:

1. Combine the hot cocoa mix and Rumchata together in a small bowl. Set aside until ready to use.

For the Hot Chocolate Bombs:

1. Melt the white chocolate bark according to the package directions.
2. Scoop 2-3 tablespoons of melted white chocolate into each mold (12 total).  Use a pastry brush to brush the chocolate up the sides of the mold. Make sure to get a thick layer of chocolate so the hot chocolate bombs don’t break while you handle them.
3. Place the molds in the fridge to chill until the chocolate has set, about 5 minutes.
4. Carefully remove the chocolates from the mold and place them on a baking sheet.  Divide the chocolate syrup between 6 of the chocolate cups (about 1 tablespoon in each) and top with mini marshmallows.
5.  Place a plate in the microwave for 1 to 2 minutes.  Remove and place the unstuffed chocolate sphere on the plate, open side down.  Hold the chocolate on the plate for 1-2 seconds, or just until the chocolate starts to melt.
6. Place the two spheres together and gently seal. Repeat with the remaining hot cocoa bombs.
7. Drizzle the bombs with additional melted white chocolate and decorate with sprinkles.

To make the Hot Chocolate:

1. Place a hot chocolate bomb in a large mug and top with hot milk. Stir until the chocolate has fully melted.