Temper your chocolate melts or candy coating either in the microwave in 20 second increments or in a bowl or low simmering water. CAREFUL: any moisture in chocolate will cause the chocolate to seize and not temper.
Make sure that your molds are clean and completely dry.
Based on the size of your molds, add enough melted chocolate into the mold to cover the bottom and sides to the the top, using a silicone brush to move the chocolate.
Turn the mold over onto parchment paper to pour out excess chocolate and then scrape the top with a straight edged spatula.
Chill in the refrigerator about 5 minutes until the chocolate has set.
Repeat the coating, making sure all parts are covered. NOTE: it is easier to wait until the chocolate has cooled a bit before coating a second time.
Set chocolate again.
Carefully push the mold from the bottom, making sure that the part dividing the two sides of the heart is pulled away. BE CAREFUL. Not all hearts may make it without breaking. The center section may be a bit tricky. No worries. Toss the chocolate back in and redo if that occurs.
Add hot chocolate mix to nearly the top with a few miniature chocolate chips added, if desired.
Insert a straw into the center of the mix.
With a spoon, add melted chocolate over the mixture to seal in hot chocolate mix.
Insert miniature marshmallows over the top, adding more chocolate to more marshmallows to mound around the straw.
Drizzle with a tiny bit of melted white chocolate and top with your favorite sprinkles.
When set, I added them to valentine cupcake cups and inserted them into plastic bags decorated with red ribbon.
Add a tag with instructions: Place Valentine Hot Cocoa Stir into a mug. Pour over 8 oz. or more hot milk, as desired. Stir mixture until dissolved.