Description
These Halloween Hot Chocolate Bombs are a festive and fun treat perfect for cozying up on a chilly fall evening. Made with creamy white chocolate shells filled with a rich homemade hot chocolate mix and mini marshmallows, they melt beautifully in hot milk to create a deliciously indulgent drink. Adorned with candy eyes for a spooky touch, they make perfect gifts or party favors for Halloween celebrations.
Ingredients
Scale
Hot Chocolate Mix
- 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
- 2 pounds (907 grams) white chocolate bark or tempered white chocolate
Decoration and Additional Ingredients
- Store-bought hot chocolate powder (2/3 cup) or the homemade hot chocolate mix above plus 1/2 cup mini marshmallows
- Candy eyes
- Additional white chocolate or white chocolate bark for decorating
- 1-1 1/2 cups (240ml-355ml) very hot milk
Instructions
- Prepare the hot chocolate mix. In a bowl, sift together the powdered sugar and unsweetened cocoa powder. Stir in the finely chopped white chocolate and mini marshmallows. Set aside to use as the hot chocolate filling inside the bombs.
- Melt the white chocolate. Using a double boiler or microwave in short bursts, gently melt the white chocolate bark or tempered white chocolate until smooth and fluid. Be careful not to overheat the chocolate as it can seize or burn.
- Form the chocolate shells. Using a small spoon or silicone mold designed for chocolate spheres, coat the inside of half-sphere molds with the melted white chocolate, ensuring even coverage. Place the molds in the refrigerator or freezer to set the chocolate shells until firm.
- Fill the bombs. Once shells are set, carefully remove them from the molds. Place a spoonful of the hot chocolate mix and a few mini marshmallows inside one half of the shells.
- Seal the bombs. Warm a plate slightly and use it to gently melt the edges of an empty half-sphere shell. Quickly press it against the filled half to seal the two halves together, forming a complete bomb. Let them set in the fridge.
- Decorate the bombs. Melt a little additional white chocolate and use it as glue to attach candy eyes and create spooky faces or designs. Allow the decorations to set completely.
- Serve the hot chocolate bombs. Place one bomb in a mug and pour 1 to 1 1/2 cups very hot milk over it. Watch as the chocolate melts and the filling spills into the milk, then stir well to combine and enjoy a rich, creamy hot chocolate with marshmallows.
Notes
- Use Dutch-process cocoa powder for a richer, smoother flavor in the hot chocolate mix.
- Ensure chocolate is tempered or melted gently to avoid bloom or cracking in shells.
- If a mold is not available, carefully shaping shells with spoons and bowl edges can work.
- Store bombs in an airtight container in a cool place to prevent melting before use.
- Adjust sweetness by choosing your own hot chocolate powder or modifying sugar levels.
- Can be customized with food coloring or different candy decorations for other occasions.
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: 4 g
- Cholesterol: 10 mg
