In a microwave-safe bowl, heat chocolate wafers on high in the microwave in 30-second increments, stirring between each heat session, until fully melted.
Drop a spoonful of melted chocolate into each mold cavity.
Using a spoon or pastry brush, spread the chocolate around the entire mold cavity, making sure to get up the sides.
Freeze for 5-10 minutes
Repeat steps 3 and 4 with a second coat of chocolate, then freeze for an additional 5-10 minutes.
Mix Fireball Whiskey and hot cocoa mix, and stir well.
Pour remaining melted chocolate into the pastry bag or ziplock bag and snip off the very end with scissors.
Remove the large plate and chocolate-filled mold from the freezer.
Remove spheres from mold and set them on the chilled plate.
Heat a small plate for 2 minutes in the microwave.
Fill 6 of the chocolate half spheres with Fireball/cocoa mixture.
Place an empty half-sphere upside down on a warm plate and move around slightly to melt the edge. Attach to Fireball/cocoa filled chocolate half sphere.
Seal the seam with a layer of piped chocolate.
Drizzle chocolate in a back and forth motion on top of cocoa bombs and add sprinkles.
Refrigerate and use within a couple of days.
Notes
To use, place in a mug and pour 6 oz of hot water or milk over and stir well, then drink.
Keyword drinks, hot chocolate bombs, hot cocoa bombs