Place your chocolate melting wafers in a microwave-safe bowl. Heat them in 30-second intervals, stirring thoroughly between each session. Stop heating once the chocolate is smooth and glossy. If you are using white chocolate to make “monsters,” stir in your gel food coloring at this stage until you reach your desired spooky hue.

Drop about one tablespoon of melted chocolate into each cavity of a silicone sphere mold. Use the back of a spoon or a small pastry brush to spread the chocolate evenly up the sides, ensuring the edges are slightly thicker to prevent breakage. Place the mold in the freezer for 5 to 10 minutes until the chocolate completely sets.

Carefully peel the silicone mold away from the chocolate spheres. Gently press the bottom of each cavity to pop the half-spheres out. Handle the shells as little as possible to avoid melting them with the warmth of your hands. Place them on a cold parchment-lined tray.

Take six of the half-spheres and fill each with one tablespoon of hot cocoa mix. Add a generous handful of mini marshmallows and a pinch of Halloween sprinkles. You can even hide a few candy eyeballs inside for a fun surprise when the bomb melts.

Heat a small plate in the microwave for 30 seconds. Take an empty chocolate half-sphere and press the rim against the warm plate for a few seconds until it starts to melt. Immediately press it onto a filled half-sphere to create a complete globe. Hold it for a moment to secure the seal. Drizzle extra chocolate over the top and add candy eyeballs or more sprinkles to finish your Halloween design.