Get ready for a spooky and delightful treat with our homemade halloween themed hot chocolate bombs!
These magical creations are perfect for warming up during chilly autumn nights or adding a touch of enchantment to your Halloween celebrations. Each hot chocolate bomb is lovingly handcrafted with premium cocoa and marshmallows, all wrapped up in a fun and eerie Halloween design. Simply drop one into a mug of hot milk, and watch as it bursts open, releasing a shower of cocoa goodness and marshmallow ghosts that float to the surface. With their bewitching appearance and rich chocolatey flavor, our Halloween Hot Chocolate Bombs are sure to cast a spell on your taste buds and make your Halloween festivities even more spooktacular!
Just about a year ago, ingenious little spheres of chocolate goodness called Hot Cocoa Bombs took over the internet. It really is a clever idea – creating a chocolate ‘bomb’ filled with cocoa mix, marshmallows, or more! I’ve even tried my share of kid-friendly and adult only bombs with Bailey’s Spiked Hot Cocoa Bombs or Lucky Charms Hot Cocoa Bombs.
Now as the season changes, and the cooler weather is creeping in, I’m bringing you an option perfect for Halloween! And you’ll definitely want to make extras because these little treats are going to disappear as soon as they are made!
Why You Will Love these Halloween Hot Cocoa Bombs
- Perfect for a delicious drink after a night out trick or treating
- Quick and easy to make
- Enough for sharing
- Super fun Halloween colors
How to Make Halloween Hot Cocoa Bombs
- Split the white candy melts between two microwave safe bowls. Place the orange candy melts into a small microwave safe bowl. Warm each bowl of candy melts for 30 seconds in the microwave. Stir and return to the microwave for 30 more seconds. Mix well. If the candy melts are still not melted and smooth, microwave again for 30 more seconds until smooth.
- For one of the bowls of white melted candy, add purple food coloring. I dipped a toothpick halfway into the food coloring and then dipped it into the candy melts and that was the perfect amount. Remember, the more food coloring you add, the easier it will seize up so go slow when adding more color.
- Spoon 1 Tbs of each color into each half sphere silicone mold. Use a pastry brush or back of a spoon to gently swirl the colors together to create a marble like effect. Too much mixing will cause the colors to mix and become a brown color. Once each of the molds is filled, place into the fridge or freezer to set for 15-20 minutes. Once set, if the top edges of the bomb shells are thin, brush a little of the remaining candy melts around the top edge to reinforce.
- Gently remove the shells from the molds. If the top edges are jagged, you can heat a plate in the microwave for a minute and then place the shells down onto it for a few seconds to smooth the edges. At this point, you should have 12 half sphere shells. In 6 of the half shells, spoon 1 Tbs of cocoa, 1 tsp sanding sugar, 1 tsp candy eyes and several mini marshmallows.
- Warm a plate in the microwave for a minute. Place the empty half sphere shell onto the plate to warm the edges to create a glue. Place the empty half onto the corresponding filled half and ensure that the edges meet up. Run a clean finger around the seams to clean them up.
- To make hot cocoa, place a cocoa bomb into the bottom of a coffee mug and pour warm milk over the cocoa bomb. Let the bomb dissolve. Stir with a spoon to fully emulsify before enjoying.
- White candy melt & purple food coloring – If you are able to find true purple candy melts, use them instead of mixing white candy melts and purple food coloring.
- Purple sanding sugar – Any Halloween colored sanding sugar will be good in these cocoa bombs.
- Candy eyes – These can be left out or a different Halloween candy can be added for a spooky effect.
Tips for the best Halloween Hot Cocoa Bombs:
- When adding the purple food coloring to the white candy melts, add a little bit at a time as too much will cause the candy melts to seize up. If the mixture seizes up and becomes a hard to mix ball, start over.
- Don’t add more than the recommended amount of candy melt to each mold as it will create too thick of a bomb shell and you will not be able to fill it with many fillings.
Halloween Hot Cocoa bombs may be stored in a baggie or airtight container at room temperature for up to 3 weeks.
More Halloween Recipes:
- Hocus Pocus Book of Spells Halloween Cupcakes
- 3-Ingredient Halloween Ghost Cookies
- Jack o’Lantern Mini Pumpkin Pie Pops
- Witch’s Brew Cauldron Brownies
- Mummy Shortbread Cookies