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hand holding halloween hot chocolate bomb
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Halloween Hot Chocolate Bombs

Course Drinks
Cuisine American
Keyword halloween recipe, hot chocolate bombs
Prep Time 20 minutes
Servings 6 bombs

Ingredients

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.