Description
Create spooky and delicious Halloween Hot Chocolate Bombs filled with rich cocoa powder, mini marshmallows, and white chocolate. These festive treats melt perfectly in hot milk, making them a fun and cozy way to celebrate the Halloween season.
Ingredients
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
- 2 pounds (907 grams) white chocolate bark or tempered white chocolate
Decoration and Serving
- Candy eyes
- Additional white chocolate or bark for decorating
- 1 to 1 1/2 cups (240ml-355ml) very hot milk per bomb for serving
Instructions
- Prepare the Filling: In a bowl, mix together the powdered sugar, unsweetened cocoa powder, finely chopped white chocolate, and mini marshmallows to create the hot chocolate filling mixture.
- Melt the Chocolate: Gently melt the white chocolate bark or tempered white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring in between until smooth and fully melted.
- Create Chocolate Shells: Using a silicone sphere mold or half-sphere molds, spoon melted white chocolate into each mold, coating evenly. Place the molds in the refrigerator to harden for about 10-15 minutes.
- Fill the Bombs: Once the chocolate shells are set, carefully remove them from the molds. Add a spoonful of the hot chocolate filling mixture into one half of each chocolate sphere.
- Seal the Bombs: Warm a plate or flat surface slightly and briefly press the edges of another chocolate half to slightly melt the edges. Quickly seal the two halves together to form a complete sphere. Chill again to fully set the seam.
- Decorate: Use melted white chocolate to attach candy eyes and create fun Halloween faces on each bomb. Allow decorations to set.
- Serve: To enjoy, place one hot chocolate bomb in a mug and pour 1 to 1 1/2 cups (240ml-355ml) of very hot milk over it. Stir as the bomb melts, releasing the hot chocolate mixture and marshmallows for a festive treat.
Notes
- Use tempered white chocolate or chocolate bark for better shell stability. If using regular white chocolate, temper it for best results.
- Be careful when melting and molding the chocolate to avoid burnt or seizing chocolate.
- Customize filling flavors by adding peppermint extract or cinnamon to the hot chocolate mixture for a seasonal twist.
- Store assembled hot chocolate bombs in a cool, dry place or refrigerate for up to 1 week.
- Warm the milk just before serving; boiling milk can cause the chocolate to seize or separate.
Nutrition
- Serving Size: 1 hot chocolate bomb with 1 cup hot milk
- Calories: 350
- Sugar: 30g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
