Pour 1 1/2 cups heavy cream into a small saucepan and heat over medium-high heat until it is steaming and just beginning to simmer (almost to a boil). Remove the pan from the heat.

Add 6 ounces chopped semi-sweet chocolate to the hot cream. Do not stir; let the chocolate sit in the hot cream for 10 minutes.

After 10 minutes, whisk the chocolate and cream together until smooth and fully combined. Transfer the ganache to a bowl, cover, and refrigerate until cold and firm enough to whip (about 1–2 hours).

When the ganache is cold, use an electric mixer on high speed to beat it until light and fluffy, about 3–4 minutes. If the ganache becomes too soft while working, chill briefly and then continue.

While the ganache is chilling (or after it is whipped), lay the Old El Paso Mini Taco Boats on a sheet of wax paper. Use the food coloring spray to color the outside of the shells as desired, following the spray can directions, and let the shells dry for a few minutes.

Use a medium cookie scoop to portion 1.5–2 tablespoon balls of the whipped ganache. Place one ganache ball into each mini taco boat, positioning it so the top of the ganache is visible at the shell opening to form a “mouth.”

Gently press the shell sides together slightly to shape a mouth without sealing it completely. Insert white chocolate chips into the opening to create teeth.

Use the premade colored frosting tubes to attach the large candy eyes above the mouth: squeeze a small dot of frosting onto the back of each candy eye, press the eye onto the shell until it adheres, and use additional frosting to pipe eyebrows, hair, or other facial details.

Refrigerate the assembled Chocolate Taco Monsters until the frosting and ganache are set, at least 15–30 minutes, then serve.