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Halloween Hot Chocolate Bombs Recipe

4.7 from 146 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 hot chocolate bombs 1x
  • Category: Dessert, Beverage
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Celebrate Halloween with these festive Halloween Hot Chocolate Bombs that melt into a rich, creamy, and indulgent hot chocolate. Made with a blend of powdered sugar, cocoa powder, chopped white chocolate, and mini marshmallows encased in a white chocolate shell and decorated with candy eyes, these treats are perfect for a spooky and cozy drink experience.

Ingredients

Units Scale

Hot Chocolate Filling

  • 1/4 cup (40 grams) powdered sugar
  • 2 tablespoons (15 grams) unsweetened cocoa powder (preferably Dutch-process)
  • 1/4 cup (22 grams) finely chopped white chocolate
  • 1/2 cup (30 grams) mini marshmallows

Chocolate Shell and Decoration

  • 2 pounds (907 grams) white chocolate bark or tempered white chocolate
  • Candy eyes
  • Additional white chocolate or bark for decoration

To Serve

  • 1-1 1/2 cups (240ml-355ml) very hot milk

Instructions

  1. Prepare the Hot Chocolate Filling: In a bowl, mix the powdered sugar and unsweetened cocoa powder thoroughly. Stir in the finely chopped white chocolate pieces and mini marshmallows to create the filling mixture for the bombs.
  2. Melt the White Chocolate: Gently melt the white chocolate bark or tempered white chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy.
  3. Mold the Chocolate Shells: Using silicone half-sphere molds, spoon the melted white chocolate into each cavity. Tilt the mold to evenly coat the inside surface with a thick layer of chocolate. Let it set slightly, then scrape off excess chocolate to create smooth shell edges. Refrigerate until fully set.
  4. Fill the Chocolate Bombs: Once the shells are hardened, carefully remove them from the molds. Spoon a portion of the hot chocolate filling mixture into one half of each chocolate shell.
  5. Seal the Bombs: Warm one empty half-sphere slightly to soften the edge and gently press it onto the filled half to seal and form a complete sphere. Smooth and secure the edges with a bit of melted chocolate if needed. Refrigerate again to set.
  6. Decorate the Hot Chocolate Bombs: Attach candy eyes and other decorative details to the bombs using melted white chocolate as glue. Allow decorations to set completely.
  7. Serve: Place one Halloween Hot Chocolate Bomb into a mug. Pour 1 to 1 1/2 cups of very hot milk over the bomb and watch it melt, releasing the hot chocolate mix and mini marshmallows. Stir well and enjoy your spooky, creamy hot chocolate.

Notes

  • Use tempered chocolate to ensure the shells have a shiny finish and firm snap.
  • If you do not have silicone molds, you can freeform the shells using a rounded utensil or balloon method.
  • Store the bombs in an airtight container in a cool place or refrigerator until ready to use.
  • For a richer hot chocolate, use whole milk or a milk alternative of your choice.

Nutrition

  • Serving Size: 1 hot chocolate bomb with milk
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 45 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 10 mg

Find it online: https://emilyquickdinners.com/halloween-hot-chocolate-bombs-recipe/