Halloween Eyeball Cocoa Bombs

Directions

1. Place the black candy melts in a small bowl and microwave in 30-second bursts, stirring after each, until smooth (30–60 seconds total). Transfer to a piping bag or zip-top bag and snip a nickel-sized opening. Pipe a quarter-sized dot into the center of six half-sphere cavities in a silicone mold. Freeze for 5 minutes to set.
2. Warm the green and orange candy melts separately in the microwave using 30-second intervals with stirring (30–60 seconds each). Spoon each color into its own piping bag with a nickel-sized hole snipped. Pipe a 1-inch circle over each black dot, using either orange or green to create the iris—make sure it’s large enough to be visible but not oversized. Return the mold to the freezer for 5 minutes.
3. Melt half of the red candy melts (about 2 tablespoons) in 30-second intervals, stirring (30–60 seconds). Spoon into a bag and snip a very small hole. Pipe thin squiggly lines climbing the sides of each cavity to create a bloodshot effect—more lines look bloodier, but avoid overdoing it. Freeze for 5 minutes.
4. Melt half of the white candy melts (about ½ cup) in the microwave in 30-second bursts, stirring, until fully melted (60–90 seconds total). Using a pastry brush, apply a thick layer of white candy melt over the entire surface of each cavity, working quickly and gently over the red lines so they don’t melt away. Ensure the top edges are well coated. Freeze for 5 minutes, then carefully pop the top half spheres out of the mold and set aside.
5. Melt the remaining red candy melts and repeat the bloodshot piping process inside the same mold cavities. Freeze for 5 minutes. Then melt the remaining white candy melts and brush a thick coating over each cavity, covering the red lines. Freeze for 5 minutes, then remove these 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 seconds to 1 minute. Briefly press the rim of a top half sphere onto the warm plate to melt the edge, then place it onto a filled bottom half. Smooth the seam with a clean finger. Repeat for all spheres.
7. To serve, place one cocoa bomb in a mug and pour warm milk over it. Let the shell melt for a few seconds, then stir until the cocoa is fully emulsified.