Pumpkin Purple Hot Cocoa Bomb and Candy Spider Deco

1. Melt approximately 1/2 cup of white chocolate (tinted with purple oil-based food coloring gel) in the microwave, using 15-30 second intervals and stirring well in between.
2. Using a spoon or food-safe brush, spread a thin layer of melted candy melts or chocolate inside a pumpkin silicone mold. Place into the freezer for 10 minutes. 
3. Add a second thin coat of melted candy melts or chocolate and place into the freezer again for 10 minutes.
4. Add 1-2 tablespoons of hot cocoa mix, marshmallows, and witch hat sprinkles into one half of the chocolate pumpkin shell.
5. Cover with melted candy/chocolate to seal the bomb and place into the freezer again for 10-15 minutes.
6. Carefully de-mold by first loosening the edges of the silicone pumpkin mold, then push your candy/chocolate pumpkin out of the mold.
7. Pipe the stem and spiders with melted black chocolate (using M&M's for the 'body') over parchment paper. Place into the freezer to set for 5-10 minutes.
8. Add the set stem and spiders to the pumpkin hot cocoa bomb using a bit of melted chocolate as glue or by warming up the area of placement with a kitchen torch.
9. Put the finished hot cocoa bomb into your favorite cup, pour hot milk over it, stir, and enjoy!