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Halloween Hot Chocolate Bombs

Halloween Hot Chocolate Bombs are a cute treat to enjoy with a warm cup of hot cocoa. Candy eyes bring this hot cocoa bomb to life.

To enjoy a hot cocoa bomb, just place it in the bottom of your mug and pour hot milk or water over it. Stir and enjoy!

Halloween Hot Chocolate Bombs

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Halloween Hot Chocolate Bombs Ingredients

To make this hot cocoa bomb recipe, you will need the following ingredients (see the recipe card below for exact amounts):

  • powdered sugar
  • cocoa powder
  • mini marshmallows
  • white chocolate bark: I use white chocolate bark because it melts smoothly and doesn’t require tempering. If you use pure white chocolate, make sure to temper it (not just melt it)!
  • Candy eyes: You can find candy eyes at most craft stores but if you don’t have any, chocolate chips work too!

Halloween Hot Cocoa Bombs

Special Tools Needed

Silicone hot chocolate molds – these are necessary for this recipe and you will not be able to make the hot cocoa bombs without them.

How to Make Mummy Hot Cocoa Bombs

  1. In a small bowl, combine the powdered sugar, cocoa powder, chopped white chocolate, and mini marshmallows. Set aside until ready to use.
  2. Melt the white chocolate bark according to the package directions.
  3. Add 2 tablespoons of melted white chocolate to each well of a silicone chocolate mold. Don’t throw away any extra chocolate – we will use it later!
  4. Use a spoon or pastry brush to paint the chocolate evenly over each mold. Make sure to have a thick layer of chocolate so you don’t end up with brittle hot chocolate bombs.
  5. Once each well has a thick layer of chocolate, transfer the mold to the fridge and allow it to chill until set, about 10 minutes.
  6. Once the chocolate has set, carefully remove each piece from the mold. It should look like a small bowl! I like to use gloves when I handle the chocolate so I don’t leave fingerprints on it!
  7. Fill half of the chocolate bowls with hot chocolate powder (about 2 tablespoons per bowl).
  8. Heat a small skillet over medium heat just until warm. Place one chocolate bowl open side down onto the warm skillet for 1-2 seconds, or just until the edges start to melt.
  9. Then place the bowl on top of one of the filled chocolate bowls and press them together gently to seal.
  10. Repeat steps 8 and 9 with the remaining chocolates.
  11. Remelt any of your remaining chocolate bark. Transfer it to a plastic bag and cut a small piece off the corner. Drizzle the chocolate over the filled hot chocolate bombs and attach two candy eyes on top, just make sure to put on the candy eyes while the drizzle is still wet.
  12. Allow the chocolate to fully set before serving. 

Mummy Hot Cocoa Bombs

Should I Make Hot Chocolate with Milk or Water?

It is totally up to you! I grew up making it with water, but milk gives a much richer flavor.

Storage Instructions

Store in an airtight container in the fridge for up to one week.

Can I Use Packaged Hot Chocolate Mix?

I like using homemade hot chocolate powder because it’s quick, easy, and I always have the ingredients on hand. Feel free to use a store bought hot cocoa mix if you prefer.

Mummy Hot Chocolate Bombs

Hot Chocolate Recipes

Of course, you will need a hot chocolate recipe to go with your hot cocoa bombs. Here are some delicious hot cocoa recipes for you to enjoy.

Halloween Hot Chocolate Bombs

Halloween Hot Chocolate Bombs

Yield: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Halloween Hot Chocolate Bombs are a cute treat to enjoy with a warm cup of hot cocoa. Candy eyes bring this hot cocoa bomb to life.

Ingredients

  • ¼ cup powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ cup chopped white chocolate
  • ½ cup mini marshmallows
  • 16 ounces white chocolate bark
  • Candy eyes

Instructions

  1. In a small bowl, combine the powdered sugar, cocoa powder, chopped white chocolate, and mini marshmallows. Set aside until ready to use.
  2. Melt the white chocolate bark according to the package directions.
  3. Add 2 tablespoons of melted white chocolate to each well of a silicone chocolate mold. Don’t throw away any extra chocolate - we will use it later!
  4. Use a spoon or pastry brush to paint the chocolate evenly over each mold. Make sure to have a thick layer of chocolate so you don’t end up with brittle hot chocolate bombs.
  5. Once each well has a thick layer of chocolate, transfer the mold to the fridge and allow it to chill until set, about 10 minutes.
  6. Once the chocolate has set, carefully remove each piece from the mold. It should look like a small bowl! I like to use gloves when I handle the chocolate so I don’t leave fingerprints on it!
  7. Fill half of the chocolate bowls with hot chocolate powder (about 2 tablespoons per bowl).
  8. Heat a small skillet over medium heat just until warm. Place one chocolate bowl open side down onto the warm skillet for 1-2 seconds, or just until the edges start to melt.
  9. Then place the bowl on top of one of the filled chocolate bowls and press them together gently to seal.
  10. Repeat steps 8 and 9 with the remaining chocolates.
  11. Remelt any of your remaining chocolate bark. Transfer it to a plastic bag and cut a small piece off the corner. Drizzle the chocolate over the filled hot chocolate bombs and attach two candy eyes on top, just make sure to put on the candy eyes while the drizzle is still wet.
  12. Allow the chocolate to fully set before serving. Store in an airtight container in the fridge for up to one week.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 47mgCarbohydrates: 35gFiber: 0gSugar: 34gProtein: 3g

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