How to Make Hot Cocoa Bombs: Easy Halloween Treat

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Making Hot Cocoa Bombs at home is my new favorite winter activity. I’ve discovered a simple method that makes these delightful treats effortlessly.

In just a few steps, you can create these chocolate spheres filled with cocoa goodness. Join me as I share How to Make Hot Cocoa Bombs that will warm up any chilly day.

How to Make Hot Cocoa Bombs?

Why You’ll Love This Recipe

  • Interactive and Fun: Making these Hot Cocoa Bombs is a delightful Halloween activity for all ages.
  • Deliciously Spooky: Enjoy the surprise of hot cocoa mixed with Halloween-themed fillings.
  • Easy Instructions: With our step-by-step guide, you’ll master this hot chocolate bombs recipe in no time.

Recipe Ingredients

  • Black Chocolate Candy Melts: Create the dark, chocolatey shell of your Hot Cocoa Bombs, which melt away to reveal the surprise inside.
  • Light Green Candy Melts: Adds a fun, contrasting color to your bombs, and when melted, they blend with the black chocolate to create an interesting swirl effect.
  • Marshmallows: Fluffy treats hide inside the chocolate shell, ready to pop out and float atop your hot cocoa for a delightful surprise.
  • Hot Chocolate Mix: Is the heart of your Cocoa Bombs, providing the rich and comforting cocoa flavor once the bomb is dropped into hot milk.
  • Candy Eyeball Sprinkles: Add a playful, Halloween touch to your bombs, making them fun to look at before they’re even enjoyed.
  • Green Mini Pearl Sprinkles: Provide a pop of color, adding to the festive look and creating a nice crunch when you sip your hot cocoa.
  • Black Sparkle Gel For Decorating: Gives your Cocoa Bombs a shiny, polished finish, perfect for creating spooky Halloween designs.
  • Dome Mold: This essential tool shapes your Hot Cocoa Bombs into perfect spheres, ensuring they’ll melt evenly in your hot milk.

How to Make Hot Cocoa Bombs?

Step One: Melt and Temper the Candy Melts

Melt and temper the black and green candy melts as directed on the package.

Step Two: Coat the Molds

Using the back of a spoon, place the melted chocolate (green and black chocolate) into the mold and lightly swirl while coating the mold. Make sure you cannot see the mold through the candy melts.

Step Three: Freeze the Molds

Place the cocoa bomb mold in the freezer for 10 minutes.

Step Four: Remove the Chocolate Shell

Once the chocolate hardens, remove the chocolate shell carefully and set it to one side.

Step Five: Even Out the Edges

Turn a frying pan on to low heat or press the saute function on your Instant Pot. Place the bomb edge side down into the pan or pot. Melt slightly just to even out the edges. Quickly remove the dome.

Step Six: Fill the Dome

Fill with two tablespoons of hot cocoa mix and mini marshmallows.

Step Seven: Seal the Bomb

Quickly heat another dome edge and place it on top of the one with the cocoa mix. Make sure to align the domes well.

Step Eight: Prepare Additional Bombs

Repeat the process for the second and third Halloween hot chocolate bomb.

Step Nine: Add Candy Eyeballs

Using cooled hot chocolate, place a little melted chocolate on the back of the candy eyeball and place onto the front of the chocolate cocoa bomb to create the eyes for your Zombie Halloween treat.

Step Ten: Create the Zombie Mohawk

Paint chocolate on top of the chocolate bomb and place green pearl sprinkles to make a Zombie mohawk.

Step Eleven: Serve or Store

Your Halloween hot cocoa bombs are now ready to be used or stored in a cool, dry place until needed.

Expert Tips

  • Best Chocolate Recommendation: When Making Zombie Hot Cocoa Bombs, you want to make sure to use the best chocolate available. We recommend using candy melts which are available in a variety of colors.
  • Color Selection: You’ll need black and green for the Zombie theme. Just make sure to buy enough of each color for the recipe.
  • Melting Process: When melting your chocolate for the Zombie Hot Cocoa Bombs it’s important to do it gradually. It’s best to break the chocolate into small pieces and place them in a heat-proof bowl over hot but not boiling water, stirring every now and then until melted.
  • Use of Parchment Paper: One suggestion to help keep the cocoa bombs from breaking is to place the chocolate shells on parchment paper while preparing the heat from the frying pan or Instant Pot.
  • Using a Silicone Mold: Silicone molds are convenient for reuse and easy cleaning with warm water and soap. Acrylic molds may require tools to remove chocolate bombs, but silicone is preferred for working with melted chocolate.
  • When Handling The Hot Cocoa Bombs: Be sure to use clean hands and work on a clean surface. This will help ensure that your Halloween treats stay fresh and delicious. You can make hot chocolate bombs very easy but just be careful when adding the hot cocoa mix inside to ensure the edges of your chocolate shell is melted well enough.

Optional

  • Milk Crushed Candy Cane: Adds a refreshing peppermint flavor. Sprinkle it on top of the bombs after sealing for a festive look and peppermint taste.

Substitution

  • Milk Chocolate Or Chocolate Chips: Can be used as a substitute for black chocolate candy melts in the hot cocoa bombs recipe. This substitution adds a richer, creamier flavor to the bombs and can be melted alongside light green candy melts or used inside the marshmallows for an extra chocolatey surprise.
  • Melted White Chocolate: Can substitute black for a classic, creamy base in the recipe. Use it to coat the dome mold, offering a rich texture and a smooth chocolate flavor.

What to serve with this recipe?

  • Hot Milk: Pour steaming hot milk over the cocoa bomb for a classic, creamy chocolate drink that warms you up instantly.
  • Hot Chocolate: Combine with hot chocolate for an ultra-rich and decadent double chocolate experience that’s perfect for chocolate lovers.

Storage Instructions

  • Refrigeration: Keep your hot cocoa bombs in the fridge until you’re ready to use them, ensuring they stay fresh for immediate enjoyment.
  • Freeze: If you’re making the cocoa bombs in advance or need to store your Halloween treats longer, place your hot cocoa bombs in the freezer. They can be kept frozen for up to a month without losing quality.

What to Serve With This Recipe?

  • Hot Milk: Pouring hot milk over hot cocoa bombs creates a delicious, warm chocolate drink that’s perfect for cozy moments.

FAQ’s

What Does It Mean to Temper Chocolate?

Tempering chocolate is the process of heating and cooling chocolate to ensure that it sets up correctly. You can temper your chocolate either by traditional methods or using a candy thermometer.
If you choose not to temper your chocolate, just make sure you melt it slowly in a double boiler or microwave in a microwave-safe bowl on low power.

What Is the Best Mold for Making Hot Chocolate Bombs?

The best mold to use for making Hot Cocoa bombs is a dome-shaped silicone mold. This ensures that the edges of your cup will be even and it’s easy to release from the mold without breaking.

Can You Make Hot Chocolate Bombs Without a Mold?

It would be very hard to make a hot cocoa bomb without a mold. The mold is ideal for making the chocolate spheres and chocolate molds make it much easier to evenly coat the inside of the sphere so that it can be filled without breaking.

How Do I Add Flavor to My Zombie Hot Cocoa Bombs?

If you would like to add some flavor to your hot cocoa bombs try adding a teaspoon of espresso powder, a pinch of cinnamon or a few drops of peppermint extract. You could also use flavored syrups such as caramel for added sweetness and flavor.

Can I Add Sprinkles to My Hot Cocoa Bombs?

Yes, you can add sprinkles to your Halloween hot cocoa bomb for extra decoration. Just ensure that you don’t add too much as this can make them harder to stick together.

Halloween Chocolate bombs zombie bombs recipe.

How to Make Hot Cocoa Bombs: Easy Halloween Treat

Yield: 6
Prep Time: 20 minutes
Total Time: 20 minutes
Mix chocolate melts, marshmallows, and hot cocoa mix in a mold to make fun, melt-in-your-milk hot cocoa bombs!

Ingredients

  • 1 Cup Black Chocolate Candy Melts
  • 1 Cup Light Green Candy Melts
  • 16 Marshmallows
  • 6 Tablespoons Hot Chocolate Mix
  • 6 Large Candy Eyeball Sprinkles
  • Green Mini Pearl Sprinkles
  • Black Sparkle Gel For Decorating
  • Dome Mold

Instructions

  1. Melt and temper the black and green candy melts as directed on the package.
  2. Using the back of a spoon, place the melted chocolate (green and black chocolate) into the mold and lightly swirl while coating the mold. Make sure you cannot see the mold through the candy melts.
  3. Place the cocoa bomb mold in the freezer for 10 minutes.
  4. Once the chocolate hardens, remove the chocolate shell carefully and set it to one side.
  5. Turn a frying pan on to low heat or press the saute function on your Instant Pot. Place the bomb edge side down into the pan or pot. Melt slightly just to even out the edges. Quickly remove the dome.
  6. Fill with two tablespoons of hot cocoa mix and mini marshmallows.
  7. Quickly heat another dome edge and place it on top of the one with the cocoa mix. Make sure to align the domes well.
  8. Repeat the process for the second and third Halloween hot chocolate bombs.
  9. Using cooled hot chocolate, place a little melted chocolate on the back of the candy eyeball and place onto the front of the chocolate cocoa bomb to create the eyes for your Zombie Halloween treat.
  10. Paint chocolate on top of the chocolate bomb and place green pearl sprinkles to make a Zombie mohawk.
  11. Your Halloween hot cocoa bombs are now ready to be used or stored in a cool, dry place until needed.

Notes

  • Best Chocolate Recommendation: When Making Zombie Hot Cocoa Bombs, you want to make sure to use the best chocolate available. We recommend using candy melts which are available in a variety of colors.
  • Color Selection: You'll need black and green for the Zombie theme. Just make sure to buy enough of each color for the recipe.
  • Melting Process: When melting your chocolate for the Zombie Hot Cocoa Bombs it's important to do it gradually. It's best to break the chocolate into small pieces and place them in a heat-proof bowl over hot but not boiling water, stirring every now and then until melted.
  • Use of Parchment Paper: One suggestion to help keep the cocoa bombs from breaking is to place the chocolate shells on parchment paper while preparing the heat from the frying pan or Instant Pot.
  • Using a Silicone Mold: Silicone molds are convenient for reuse and easy cleaning with warm water and soap. Acrylic molds may require tools to remove chocolate bombs, but silicone is preferred for working with melted chocolate.
  • When Handling The Hot Cocoa Bombs: Be sure to use clean hands and work on a clean surface. This will help ensure that your Halloween treats stay fresh and delicious. You can make hot chocolate bombs very easy but just be careful when adding the hot cocoa mix inside to ensure the edges of your chocolate shell is melted well enough.

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