1. Prepare baking sheet with parchment paper. Set aside.
2. Heat 1/2 cup of water in saucepan until steaming. Remove from heat.
3. In glass bowl, add 1 cup chocolate wafers and microwave at 20 second intervals to melt chocolate. Stir until smooth. Place the bowl of melted chocolate on top of the saucepan filled with warmed water. ( this will keep your chocolate warm while coating the mold) .  Do not let water touch your chocolate in any way.
4. Using small paint brush, brush chocolate inside the mold half spheres to coat bottom and sides of half. Place in refrigerator to set 5 minutes. Repeat the chocolate coating 2-3 times making sure your half rounds are coated but not filled in. Chill until completely set.  Can wrap mold in foil and chill overnight.
5. Melt any remaining chocolate in glass safe microwave bowl as before. Stir until smooth.
6. Heat skillet on low heat for 2 minutes. Remove from heat.
7. Wearing cotton or latex gloves, remove shells from mold and turn over for filling.
8. Fill half of the shells with tiny mallow bits.  With remaining halves. place one half in warmed skillet for just a second to melt edges, attach immediately to one side of mallow filled half shell.  Place filled balls on back side of mold to keep from rolling around to set.
9. Once all shells are filled and now balls, with paint brush apply thin layer of melted chocolate around the seam and dip into Christmas sprinkles.  Set aside to dry.

To serve:  Fill mug or cup with hot chocolate and place three chocolate bombs on top of hot chocolate.  If you pipe with whipped cream, the balls will last a bit longer as it is not touching the warm chocolate.  As the chocolate melts the tiny mallow bits will pop up.