Pour milk chocolate wafers into a microwave-safe bowl & heat stirring every 30 seconds, until fully melted.
Using a pastry brush or spoon, coat each mold cavity with melted chocolate.
Freeze for 5 minutes.
Pour the rest of the melted chocolate into a pastry bag or ziplock bag.
Remove chocolate-coated mold from the freezer.
Unmold chocolate spheres and place them on a chilled plate.
Heat a small plate for 2 minutes in the microwave.
Place one chocolate half-sphere upside down on a heated plate and move around slightly to flatten the edge.
Repeat with half the spheres.
Fill one part with 1 tablespoon of cappuccino mix & a small amount of Heath toffee bits.
Use the plate to melt the edge of another sphere & connect the two together.
Use some excess melted chocolate to seal, if needed.
Heat the vanilla candy melts in a pastry bag or ziplock bag for 30 seconds, remove and massage the bag to help melt.
Snip the end off the pasty bag and drizzle melted white on top of each cocoa bomb in a back and forth motion.