Ghost Hot Cocoa Bomb DIY

1. Cut out the standard half spheres silicone mold's cavities. 
2. Line the cavities with the ultra white melting wafers. 
3. Place the lined cavities into a cupcake tin. 
4. Crunch and roll kitchen foil into balls and place on the sides of each silicone cavity to support them. 
5. Freeze for 15-20 minutes until solid. 
6. Remove from freezer and remove the foil balls. 
7. Add 1 tbsp hot cocoa mix and pumpkin marshmallows into each solidified half-sphere. 
8. Top and smooth with melted white chocolate to seal the bomb. 
9. Place into freezer to set for 20-30 minutes. 
10. Remove from freezer and demold the hot cocoa bombs. 
11. Adhere a pumpkin cookie to each bomb with a bit of melted chocolate. 
12. Pipe white chocolate to make the arms of the ghost. 
13. Add eyes and a mouth with melted black meltables. 
14. Enjoy!