Place the green milk chocolate wafers in a microwaveable bowl.  Melt in the microwave for 30-second intervals at 50% power, then stir.  Repeat this procedure until the chocolate is completely melted and smooth.  **DO NOT overheat as the chocolate will seize and get very thick and you will not be able to use it.

Brush the inside of the sphere using the silicone brush, making sure to get the chocolate right up around the edge.  This will prevent the sphere from breaking when you remove it from the mold.  Repeat this procedure a second time.  Chill for 10 minutes in between each coating.

Remove the spheres from the mold by pulling the sides gently and then pushing them up from the bottom of the mold.  Set aside.

Place the cookie cutter on a cookie sheet and add a small amount of green chocolate inside the cookie cutter.  You want it to be a thin disc. Place in the refrigerator for 5 minutes to set up.

Place a dinner plate on the stove on the lowest setting for approximately 2-3 minutes.  It will be warm to touch but not too hot. After 2-3 minutes remove from the stove. The plate will stay warm enough to do about 6 chocolate bombs.

Take a sphere that is empty and place it face down onto the plate and swirl it around to soften the edge but be sure not to leave it on the plate for too long or you will have a chocolate mess!

Add your Irish Cream to one sphere.  Place the disc onto the plate to soften the edges and then place it onto the sphere with the Irish Cream.  

Place the 2nd sphere onto the plate the same way, then add the hot cocoa to that sphere and place the two spheres together pressing gently. Place in the refrigerator to chill for about 5 minutes.  

Melt a small amount of white chocolate, following the same procedure as before.  Add the melted chocolate to the squeeze bottle and drizzle on top of the chocolate bombs.  While the chocolate is still warm, add your St Patrick’s Day decorations.  

Keep refrigerated until ready to use.