Begin by melting white chocolate and then dividing it into two bowls.
Tint one bowl of white chocolate orange and the other bowl yellow.
Fill one mold (6 cups) with orange chocolate and the other mold with yellow chocolate.
Place in the freezer and let them set up for 20 minutes.
Gather hot chocolate, candy corn, marshmallows, and whipped cream.
Remove from the freezer and remove the chocolate cups from the mold.
Heat a small nonstick pan, place one cup in the pan, slightly melt the edge and remove from pan, about 3 seconds.
Fill that cup with cocoa, candy corns, and marshmallows, set aside.
Melt the edge of another cup, about 3 seconds, and place on top of the cup you just filled with cocoa.
Repeat until you have made all 6 cocoa bombs.
Set each bomb onto a piece of parchment paper and drizzle with white chocolate, then stick candy corn on top and let sit for 30 minutes.
When ready to serve, heat one cup of milk, place one hot cocoa bomb in a mug, and pour one cup of hot milk over the top.
Each cocoa bomb will dissolve and cocoa will melt in the warm milk. stir, top with whipped cream and candy corn. Enjoy!