Melt dark green candy melts to the package directions in the microwave.

Add dark green candy melts to the dome mold and spread with the back of a spoon. Do this in one thin layer to coat then place in freezer for 10 minutes. Take it back out and coat only where you can see through the mold. If you cannot see through the mold you do not need to add more. You want the bomb to stay together but not be too thick.

If you add more to the see through spots then place back in the freezer for another 10 minutes. Remove and slowly pop out the each side of the bombs. Place on a plate.

Heat a frying pan to low heat. Place one side of the bomb rim open side down onto the frying pan. This will lightly melt and even out the edges. Quickly add a squeeze of Ghirardelli chocolate sauce to the bomb and a tablespoon of Irish whiskey. Melt the other side of the bombs rim and then place evenly with the other side.

This will seal them together evenly. Do not add hot chocolate to the outside as it will just melt the bomb. If you have a hole then add cooled chocolate to the outside or re-melt the candy melts and try again.

Dust with a pastry brush the tops of the bombs with edible gold dust.

Serve in about 3 cups hot milk.