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Halloween Hot Cocoa Bombs.

Halloween Hot Cocoa Bombs: Easy Halloween Treat

Angela Milnes
These easy-to-make treats are filled with rich hot cocoa mix and marshmallows, encased in a festive, spooky shell.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 6 Servings
Calories 285 kcal

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

Instructions
 

  • Melt and temper the black and green candy melts as directed on the package.
  • 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.
  • Place the cocoa bomb mold in the freezer for 10 minutes.
  • Once the chocolate hardens, remove the chocolate shell carefully and set it to one side.
  • 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.
  • Fill with two tablespoons of hot cocoa mix and mini marshmallows.
  • Quickly heat another dome edge and place it on top of the one with the cocoa mix. Make sure to align the domes well.
  • Repeat the process for the second and third Halloween hot chocolate bombs.
  • 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.
  • Paint chocolate on top of the chocolate bomb and place green pearl sprinkles to make a Zombie mohawk.
  • 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.

Nutrition

Calories: 285kcalCarbohydrates: 47gProtein: 1gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gTrans Fat: 0.04gSodium: 176mgPotassium: 1mgFiber: 1gSugar: 40gVitamin A: 2IUCalcium: 16mgIron: 0.3mg
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