Halloween Hot Chocolate Bombs

These Halloween Hot Chocolate Bombs are the most amazing treats for Halloween. They’re wonderful white chocolate spheres filled with hot chocolate powder and marshmallows that turn into hot chocolate with a little hocus pocus.

They’re the cutest treat to make for kids of all ages. Just drop a mummy sphere in a mug, pour in some hot milk, and as the chocolate sphere melts, it turns into a magic potion of warm white hot chocolate. You’ll have them trembling with excitement.

Last year, I was all about gory treats. I posted these Eyeball Cupcakes for Halloween, along with this Halloween Punch with Eyeballs.

And they were spooky! I used lychees and blueberries for the eyes and it was truly ghoulish.

This year I decided to go charming with these mummy hot chocolate bombs and these Ghost Meringues. It may seem daunting, but they take less than 30 minutes to make, and once you get the hang of it, you might even want to make these Vegan Hot Chocolate Bombs for your vegan friends as Christmas gifts.

Ingredients:

This spine-tingling treat will surely warm up your Hallow’s Eve, so here’s what you need:

White Hot Chocolate Mix:

• Powdered sugar
• Cocoa powder
• Chopped white chocolate
• Mini marshmallows

For the Hot Chocolate Bombs:

• White chocolate bark or tempered white chocolate – white chocolate bark is the easier option. It melts smoothly and doesn’t need to be tempered. If you use actual white chocolate, make sure to temper it (not just melt it)! Directions for that are below.
• Hot chocolate powder (ingredients are above) – I use homemade hot chocolate powder because it’s quick, easy, and I almost always have the ingredients on hand. If you want, you can use store-bought.
• Candy eyes – you can find them at most craft stores but if you don’t have any, chocolate chips work as well and are less processed. 🙂

How to temper white chocolate

• Chop 2 pounds (907 grams) of white chocolate. It’s best if the pieces are all around the same size.
• Place two-thirds (21.2 ounces or 604 grams) of the chocolate in the top part of a double boiler.
• Heat the chocolate over hot but not boiling water, while stirring constantly, until the chocolate reaches 110 °F–115 °F (43 °C–46 °C).
• Place the top pan on a towel and let the chocolate cool to 95 °F–100 °F (35 °C–37.7 °C).
• Then add the remaining chopped chocolate and stir until melted. It’s ready to be used.

How to make the bombs:

Stir together the hot chocolate mix.

Melt the white candy melts (or use your tempered white chocolate) and pour it into the mold. I use these silicone hot chocolate molds from Amazon, but you can find them in most superstores like Walmart and Target or craft stores like Hobby Lobby and Michael’s.

Spoon or paint the chocolate over each mold and put it in the fridge to chill.

To avoid fingerprints on the spheres, make sure to use disposable plastic gloves. Remove the spheres from the mold and fill half of them with hot chocolate powder and marshmallows.

With the other half of the spheres, melt the edges on a warm skillet. Put the two ½ spheres together to seal. 

Drizzle melted chocolate/candy melts over the bombs for a mummy effect and attach two candy eyes or mini chocolate chips.

Allow these little mummies to set before serving. You can store these Halloween hot chocolate bombs in an airtight container in the fridge for up to one week. So they’re perfect to make ahead!

How to make the mummies disappear:

1. Place the mummy hot chocolate bomb in a mug.
2. Pour in warm milk.
3. Say abracadabra, and you’ve got hot chocolate.

It may seem complicated, but really it’s easy and they’re so much fun, you’ll definitely want to snap some pictures of these enchanting treats. And I absolutely want to see them!

If you’re looking for even more spooky treats, give these a try. 

• These Witch Fingers are fantastic! They’re shortbread cookies with almond nails and strawberry jam for effect. They’re bloody delicious. They can even be made 100% whole wheat!
• This Halloween Cake with Eyeballs is for larger crowds. It may be too scary to eat, which is good for you!
• These Spider Cupcakes for Halloween are another adorable treat.
• These Healthy Halloween Monster Mouths are easy to put together and they’re healthy!
• I also have some great warm drinks, like this Pumpkin Hot Chocolate or this Vanilla Nutmeg Almond Milk Steamer or this Protein Nutella Hot Chocolate. They’re all terrific for the season.
• Make a Pumpkin Smoothie or this Pumpkin Cold Brew with Sweet Cream to get in the groove to make all your spooky treats This Halloween.

Happy Halloween, everyone! I hope you enjoy these Halloween Hot Chocolate Bombs! If you make them, snap a pic and tag #fooddoodlesrecipes so that I can easily find them.

5 from 1 vote

Halloween Hot Chocolate Bombs

Course Drinks

Cuisine American

Servings 6 bombs

Print Recipe

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Prep Time 20 mins

Ingredients

  

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For the hot chocolate powder:

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

For the bombs:

• 2 pounds (907 grams) white chocolate bark or tempered white chocolate
• the above hot chocolate powder or 2/3 cup store-bought hot chocolate powder + 1/2 cup mini marshmallows

For decoration:

• candy eyes and more white chocolate or bark

To serve:

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

Instructions

For the hot chocolate powder:

• Stir all the hot chocolate powder ingredients together or put them in a jar and shake until totally combined.

To make the hot chocolate bombs:

• Melt the white chocolate bark (use the package instructions).
• Scoop about 2 tablespoons of the tempered chocolate into each of the silicone molds. You may need more if you used a mold with really large half-spheres.
• Make sure that the entire half-sphere is well covered with a thick layer of chocolate. If your chocolate goes on thick you can just do one coat. If you feel it is too thin, and you think it may break apart easily, you can do two coats, placing the mold in the fridge for about 10 minutes after the first coat.
• Transfer the mold to the refrigerator for about 10 minutes.
• Once the bark has hardened completely, remove the chocolate from the mold. I recommend using food-safe disposable gloves if you don't want to leave behind any fingerprints. If your rims are a little uneven, heat a small non-stick pan over low heat. Melt the rims just so slightly in order to even out the rims. You'll just need a second or two.
• Fill one cup with 2 tablespoons of the hot chocolate powder.
• If you haven't already - over medium-low heat, heat a small non-stick pan. Place the rim of one unfilled chocolate dome on the pan for just 2-3 seconds, or until you can see it start to melt a bit.
• Place the two halves together and press gently to seal them together. Drizzle with chocolate and decorate with sprinkles, if desired.
• Repeat with the remaining half spheres.

To decorate:

• Remelt the remaining white chocolate bark. Transfer to a plastic bag, and nip a small piece off the corner.
• Drizzle the melted white chocolate bark over the filled hot chocolate bombs.
• While the drizzle is still wet, add two candy eyes.
• Refrigerate the complete bombs for 5-10 minutes to set. Refrigerate in an airtight container for up to 1 week.

To serve:

• Place the hot chocolate bomb in a mug. Pour 1 cup (for a very rich hot chocolate) of very hot milk over the hot chocolate bomb. Stir to melt the bomb. Add more milk, if desired, to thin it down.

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