Pumpkin Bear Hot Cocoa Bombs

1. Wipe the silicone mold with a paper towel saturated with vinegar or alcohol, as that helps with keeping the shiny finish of chocolate or candy melts.
2. Combine the melted milk and white wafers together; line the teddy bear cavities, avoiding the belly part.
3. Immediately adhere the pumpkin truffle while the wafers are still wet. Place the mold into the freezer for 10-15 min until fully sets.
4. Remove the mold from the freezer, add mini marshmallows, and top with a thin coat of melted wafers. Place into freezer to set for 10-15 min.
5. Remove mold from the freezer and demold the bear hot cocoa bombs. Add face details with dark and white chocolate.
6. Enjoy with a cup of hot milk.