Start by placing a large plate in the freezer.

In a microwave safe bowl, pour the milk chocolate melting wafers in a bowl, and heat in 20-30 seconds incriments. Stir between each heat cycle.

With a large pastry brush coat each side of the sphere mold cavities, with the melted chocolate.

Place in the freezer for 5 minutes, and then repeat another layer of chocolate. Then freezer another 5 minutes.

Remove the chocolate spheres from the mold and place on the chilled plate.

Pour in the spiced rum and hot chocolate mix in a bowl and mix well.

Pour the mxiture into each half of the cocoa bomb leaving one of the halves empty. I poured 1 1/2 tablespoons of the spiced rum and cocoa mix in the spheres.

Now with a plate you heat in the microwave, place your empty half of the chocolate on it, and it will melt the sphere a little.

Place the sphere on the other half of the cocoa bomb that has the filling. Let the chocolate act as the glue to stick the two together. Make sure it is fully secured, so it doesn't leak out the mixture.

Now drizle the white chocolate melted chocolate on top, to decorate the rum hot chocolate balls.

Then to serve warm up 1 cup of milk, place a cocoa bomb in a coffee cup. Pour the warm milk over the cocoa bomb and let it melt and release the rum cocoa. Stir and enjoy.