In microwavable bowl, melt dark chocolate for 2 to 3 minutes or until chocolate is melted, stirring every 30 seconds.
Place 24 (2 1/2-inch) half sphere molds on baking tray. Spoon ½ Tbsp. melted dark chocolate into cavity of each mold; brush to coat cavity evenly. Repeat with remaining molds. Refrigerate baking tray for 15 to 20 minutes or until chocolate is set.
One at a time, remove empty shells from mold. Transfer to parchment paper-lined baking tray.
Add 1 Tbsp. hot chocolate powder, 1 Tbsp. mini marshmallows and 1/2 Tbsp. of the remaining M&M’S® to each of the 12 chocolate sphere halves.
Heat small nonstick skillet over medium-low heat for 1 to 2 minutes or until warmed. Remove from heat. Place empty shell, open side down, on warm pan to heat edge. When edge begins to melt, remove from pan and press to cover 1 filled shell. Hold for 30 seconds to seal. Repeat process with remaining shells.
Place 2 oz. of white chocolate in each of 2 microwavable bowls; microwave each bowl, stirring every 30 seconds, for 30 to 90 seconds or until chocolate is melted. Stir 1/2 tsp. coconut oil into each bowl.
Add 4 to 6 drops of green food coloring to one of the melted white chocolate bowls; repeat with red food coloring in the other bowl. Stir until chocolate is evenly colored, adding more food coloring if needed for desired hues. Transfer to two separate resealable plastic bags; cut off tips from bottom corners.
Drizzle green and red chocolate over each chocolate ball; decorate each ball with 1 reserved M&M’S® lentil in center. Refrigerate for 3 to 5 minutes or until chocolate drizzle is set.
To serve, drop hot chocolate into a mug; pour in boiling water or steamed milk. Stir to dissolve.
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