Halloween Hot Chocolate Bombs Recipe

ByJack Voss
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Introduction

Celebrate Halloween with these festive Halloween Hot Chocolate Bombs! They’re colorful, fun to make, and melt perfectly in a mug of hot milk to reveal gooey marshmallows and rich hot chocolate.

Four round desserts sit on a white plate placed on a black and white checkered cloth over a white marbled surface. Each dessert is a smooth dome with a shiny, marbled surface made of two colors: black and orange. The colors swirl together in irregular patches, creating a striking, glossy pattern. They rest individually in light brown paper cups with ruffled edges, adding texture to the simple presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup black chocolate candy melts (Sweet Tooth Fairy)
  • 1 cup orange candy melts (Sweet Tooth Fairy)
  • 16 marshmallows
  • 6 tablespoons hot chocolate mix (Swiss Miss)
  • Dome mold

Instructions

  1. Step 1: Melt the black and orange candy melts according to the package instructions until smooth.
  2. Step 2: Drop black candy melts into two spots inside the dome mold, then place orange candy melts opposite the black spots. Use the back of a spoon to lightly swirl and coat the mold evenly.
  3. Step 3: Ensure the candy coating is thick enough that you cannot see through the mold. Place the mold in the freezer for 10 minutes to harden.
  4. Step 4: Carefully remove the hardened domes from the mold and set aside.
  5. Step 5: Heat a frying pan on low. Place one dome edge-side down in the pan briefly to slightly melt and smooth the edge. Remove and fill it with 2 tablespoons of hot chocolate mix and a few marshmallows.
  6. Step 6: Quickly warm another dome edge in the pan, then place it on top of the filled dome. Press gently to seal and align edges.
  7. Step 7: Repeat the process to make a second hot chocolate bomb. Store finished bombs in the fridge until ready to use.

Tips & Variations

  • For a spookier touch, add a pinch of cinnamon or pumpkin spice to the hot chocolate mix before filling.
  • Swap marshmallows for mini gummy candies for a fun surprise.
  • If you don’t have a dome mold, silicone muffin cups can also work as a substitute.

Storage

Keep the hot chocolate bombs refrigerated until ready to use. For longer storage, place them in the freezer for up to one month. When ready to enjoy, drop a bomb into a cup of hot milk and stir until melted.

How to Serve

The image shows four round desserts placed on a white plate set on a checkered cloth with a white marbled background. Each dessert is shaped like a smooth dome with two mixed colors: shiny black covering about half or slightly more, and bright orange blending unevenly into the black, creating a marbled effect. The desserts sit in white paper cups with pleated edges, adding texture around the base. The orange parts of the dome are smooth and glossy, while the black parts have a similarly smooth finish but slightly more reflective. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of candy melts?

Yes, but candy melts are easier to melt smoothly and harden with a glossy finish. If using regular chocolate, tempering will help achieve the best results.

How do I prevent the chocolate bombs from breaking?

Handle the hardened domes gently and avoid sudden temperature changes. Allow edges to melt just enough to seal without overheating. Storing them in the fridge helps keep them firm.

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Halloween Hot Chocolate Bombs Recipe

★★★★★

4.7 from 110 reviews
  • Author: Jack
  • Total Time: 20 minutes
  • Yield: 4 hot chocolate bombs 1x
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Description

Celebrate Halloween with these fun and festive Halloween Hot Chocolate Bombs featuring colorful black and orange candy melts. These chocolate spheres are filled with hot chocolate mix and marshmallows, perfect for a cozy and spooky treat. Simply place a bomb in a mug and pour hot milk to watch it melt and release a rich, creamy hot chocolate inside.

Ingredients

Scale

Chocolate Shell

  • 1 cup black chocolate candy melts (Sweet Tooth Fairy)
  • 1 cup orange candy melts (Sweet Tooth Fairy)

Filling

  • 6 tablespoons hot chocolate mix (Swiss Miss)
  • 16 marshmallows

Equipment

  • Dome mold
  • Frying pan

Instructions

  1. Melt Candy Melts: Melt the black and orange candy melts separately according to the package instructions, making sure they are smooth and lump-free.
  2. Coat Mold: Drop black candy melts in two spots inside the dome mold. Then drop orange candy melts on the opposite sides. Use the back of a spoon to lightly swirl and evenly coat the inside of each dome mold, ensuring full coverage with no thin spots.
  3. Freeze Shells: Place the coated molds in the freezer for 10 minutes to harden the chocolate shells completely.
  4. Remove Domes: Carefully pop out the hardened chocolate domes from the molds and set them aside on a flat surface.
  5. Smooth Edges on Stove: Heat a frying pan over low heat. Place one chocolate dome edge-down on the pan just long enough to slightly melt the edges to create a smooth surface for sealing.
  6. Fill Bombs: Fill the slightly melted dome with 2 tablespoons of hot chocolate mix and a few marshmallows (about 4 marshmallows per bomb).
  7. Seal Bombs: Quickly heat the edge of another dome and place it on top of the filled one, aligning edges carefully to seal the bomb shut. Repeat for the remaining bombs.
  8. Store: Keep the hot chocolate bombs in the refrigerator until ready to use. For longer storage, place them in the freezer for up to one month.

Notes

  • Ensure that the candy melts are fully hardened before removing from the molds to prevent cracking.
  • Be careful when heating the edges of the domes on the pan to avoid melting too much chocolate.
  • Use a dome mold that fits your desired bomb size for best results.
  • These bombs can be served by placing one in a mug and pouring hot milk over it to melt and enjoy.
  • Store unused bombs in an airtight container to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: Halloween, hot chocolate bombs, candy melts, festive drinks, seasonal dessert

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