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Halloween white hot chocolate bomb on a wooden board with candy eyes.

HALLOWEEN HOT COCOA BOMBS


  • Author: Denay DeGuzman
  • Prep Time: 15 Minutues
  • Chill Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 30 Minutes
  • Yield: 6 Servings 1x

Description

Ready for a cup of hot cocoa? Make the moment a fun visual experience with a Halloween hot cocoa bomb! They’re quick and easy to make. Perfect for Halloween parties and all season long.


Ingredients

Scale

DIY HOT CHOCOLATE POWDER MIX

  • 1/4 cup powdered sugar 
  • 2 tablespoons cocoa powder
  • 1/4 cup white chocolate, chopped (from a solid baking bar like Ghirardelli)
  • 1/2 cup mini marshmallows

HOT COCOA BOMB INGREDIENTS

  • DIY Hot chocolate powder mix (above)
  • 16 ounces vanilla candy coating*
  • Candy eyes

*WHERE TO FIND VANILLA CANDY COATING: Find this product at any major grocery store or online. It’s also known as: vanilla-flavored almond bark, white chocolate bark, white candy melts, vanilla-flavored candy wafers. The type I used here is Vanilla Candy Coating by Good & Gather, a Target store in-house brand. 


Instructions

RECIPE PREP: Wash 2 silicone molds with warm soapy water. Dry with a lint-free cloth. Any speck or residue on the molds will cause blemishes on the candy. For beautiful hot chocolate bombs the molds must be very clean.

  1. Assemble DIY hot chocolate powder mix. In a small bowl, add powdered sugar, cocoa powder, chopped white chocolate. Mix well. Add mini marshmallows to the bowl. Toss until combined.
  2. Melt vanilla candy coating according to package directions. Add 2 tablespoons melted candy to 12 wells of silicone molds. Reserve leftover candy coating for later. With a pastry brush or spoon, “paint” chocolate thickly and evenly over each mold. Transfer to fridge to set (about 10 minutes.)
  3. Carefully remove “bowls” from molds. Transfer to mini baking tray. Fill each of 6 bowls with 2 tablespoons DIY cocoa mix.
  4. Heat a small skillet over medium-low heat until just warm. Work with one empty chocolate bowl at a time. Put open side of the bowl down on the warm skillet very briefly, about 1 to 2 seconds, to lightly melt the edges. Immediately remove from skillet. Place the empty bowl on top of a bowl filled with cocoa mix. Gently press the 2 pieces together to seal.
  5. Remelt the leftover vanilla candy coating. Transfer to a plastic bag. With scissors, slice off a small piece of one corner. Drizzle melted white candy over the filled hot chocolate bombs. While the drizzle is still wet, attach 2 candy eyes to front or top of each. Stick the tray of cocoa bombs into the fridge to set. 
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: Cocoa Bombs, Halloween Hot Cocoa Bombs, Hot Chocolate Bombs, Mummy Halloween Cocoa Bombs