Halloween Eyeball Cocoa Bombs

Directions

1. Start by microwaving the black candy melts in 30-second bursts, stirring between each, until fully smooth (about 30–60 seconds). Transfer the melted chocolate to a piping bag or zip-top bag, then snip off a corner to create a nickel-sized opening. Pipe a circle about the size of a quarter into the center of each of the 6 cavities in a half-sphere silicone mold. Place the mold in the freezer for 5 minutes to set quickly.
2. In separate bowls, warm the green and orange candy melts using the same 30-second intervals until smooth. Spoon each color into its own bag, snip a nickel-sized corner, and pipe a 1-inch round circle directly over the black center in each mold. Make sure the colored circle is large enough to look like an iris but not so big that it overwhelms the eye. Return the mold to the freezer for 5 minutes.
3. Microwave half of the red candy melts in 30-second intervals until melted. Spoon into a bag and snip a very tiny hole in one corner. Pipe thin, squiggly lines radiating upward from the center along the sides of each half-sphere to create a bloodshot appearance. Add as many lines as you like, but avoid overdoing it. Freeze for 5 minutes.
4. Microwave half of the white candy melts in 30-second bursts, stirring after each, for about 60–90 seconds until completely melted. Using a pastry brush, apply a generous layer of white chocolate over the entire interior of each mold cavity. Work quickly and gently over the red squiggly lines to avoid melting them, and make sure the top edges are well coated since they'll be delicate. Freeze for 5 minutes, then carefully remove the set half-spheres from the silicone mold.
5. To make the bottom halves, melt the remaining red candy melts and repeat the bloodshot piping process on clean mold cavities. Freeze for 5 minutes. Then melt the remaining white candy melts and brush a thick layer over the red lines, covering the entire cavity. Freeze again for 5 minutes, then carefully remove the bottom half-spheres from the mold.
6. Fill each bottom half-sphere with 1 tablespoon of hot cocoa mix and a few mini marshmallows. Heat a small plate in the microwave for 45 to 60 seconds until warm. Press the rim of a top half-sphere onto the warm plate for a few seconds to melt the edge, then quickly place it onto the filled bottom half. Use your finger to gently smooth the seam. Repeat for the remaining spheres.
7. To serve, drop one eyeball cocoa bomb into a mug and pour warm milk over it. Let the shell melt for several seconds, then stir to create a creamy, spooky hot cocoa.