Place a large plate into the freezer.

Pour milk chocolate wafers into a microwave safe bowl and heat in 30 second increments, stirring well between each heat session, until fully melted.

Using a pastry brush or spoon, coat each mold cavity with melted chocolate.

Freeze for 5 minutes.

Repeat step 3 and 4.

Pour rest of melted chocolate into pastry bag or ziplock bag. Reheat chocolate in the bag for 30 seconds, if needed.

Heat a small plate for 2 minutes in the microwave.

Remove chocolate coated mold from the freezer.

Unmold chocolate spheres and place on chilled plate.

Place one chocolate half sphere upside down on heated plate and move around slightly to melt the chocolate edge a bit.

Fill chocolate half sphere with 1 tablespoons of cappuccino mix and a small amount of Heath toffee bits

Repeat step 11 with another chocolate half sphere and connect the two half spheres together. They should seam together, but if not, use some excess melted chocolate to seal it.

Heat the vanilla candy melts in a pastry bag or ziplock bag for 30 seconds, remove and massage bag to help melt. If not completely melted, heat for an additional 30 seconds.

Snip the end off the pasty bag and drizzle melted white on top of each cocoa bomb in a back and forth motion.

Add Heath toffee bits