Halloween Hot Cocoa Bombs

This festive Halloween hot cocoa bombs recipe creates a fun and spooky twist on your usual cozy drink. Perfect for chilling autumn evenings or a delightfully eerie party treat, these cocoa bombs melt smoothly into hot milk to release a pumpkin spice surprise along with adorable candy decorations. The tempering technique ensures shiny, crisp chocolate shells that impress both kids and adults alike.

I first made these at a Halloween gathering, and everyone loved cracking the bombs into their mugs. It has become a holiday tradition to make them with friends every year.

Ingredients

• Bittersweet chocolate: High quality, finely chopped to ensure smooth tempering and glossy shells
• Hot cocoa mix: Two 1.38ounce packages without marshmallows so you can add your own festive marshmallow shapes
• Pumpkin spice marshmallows: Add seasonal flavor and softness that melts perfectly inside
• Candy decorations: Small candy ghosts and spiders to bring the theme alive
• Chocolate sprinkles: Add texture and extra chocolaty bursts inside each bomb
• Regular marshmallows: Used to create delicate marshmallow webbing for an eye catching presentation
• Candy eyes or extra spiders: For finishing touches on the webs
• Milk: For serving and melting the bombs into creamy hot cocoa

Instructions

Sauté the Aromatics:

Tempering the chocolate carefully is essential for smooth and shiny shells. Start with 8 ounces of the finely chopped chocolate in a double boiler set over low heat. Stir gently as the chocolate warms and almost melts, monitoring with an instant read thermometer until it reaches about 100 degrees F. Remove from the heat. Add the remaining chopped chocolate in small batches, stirring until fully melted and cooled slightly to about 90 degrees F. This thick tempered chocolate will create crisp bomb shells.

Paint the Mold Sides:

Divide the tempered chocolate evenly among two large sixcavity silicone hot cocoa bomb molds with 2 and a half inch diameter cavities. Use a small food safe brush to carefully coat the sides and bottoms with an even layer of chocolate. Make sure to build thick enough walls all the way to the edges to prevent cracking later. Set the molds at room temperature to harden for 20 to 30 minutes. If your kitchen is warm, you can briefly chill them in the refrigerator to finish setting.

Fill the Bomb Halves:

After removing the hardened half spheres gently from the molds using latex gloves, place them on parchment paper. Fill six of the half spheres with hot cocoa mix, followed by three or four pumpkin spice marshmallows, one candy ghost, one candy spider, and a sprinkle of chocolate sprinkles each. The fillings add distinct textures and flavors that surprise with every sip.

Seal the Bombs:

Warm a small nonstick skillet over very low heat. Take the empty half spheres and quickly warm each one open side down on the skillet for a second. This softens the rim just enough to seal the bombs without melting completely. Place each warmed half sphere over its filled partner, trying to match the seams. Press gently to seal. Let the bombs rest until the chocolate hardens again, about five minutes.

Create the Marshmallow Webbing:

Place regular marshmallows in a small microwave safe bowl and microwave for 10 to 15 seconds until puffed and soft. Wearing gloves, pull the marshmallow pieces apart and stretch thin strands between your fingers to resemble spider webs. Drape and wrap the stretched webbing around and over each bomb until fully covered. Add candy eyes or small spiders for a spooky finishing touch.

Serve the Cocoa Bombs:

Heat six to eight ounces of milk per bomb until very hot but not boiling. Pour the hot milk into mugs, then drop a bomb into each. Watch as it melts open, releasing chocolate, cocoa powder, and marshmallows, then stir to blend into creamy hot chocolate. Enjoy the Halloween magic in every sip.

I remember making these with my kids who loved pulling the gooey marshmallow webs and spotting the little candy spiders. It turned a chilly night into a warm memory.

Storage Tips

Store the finished hot cocoa bombs in an airtight container at room temperature for up to two weeks. Avoid moisture to keep the chocolate shells crisp. If you live in a warm climate, refrigeration is an option but bring the bombs back to room temperature before using.

Ingredient Substitutions

If you cannot find pumpkin spice marshmallows, regular marshmallows mixed with a sprinkle of pumpkin pie spice work well. For a sweeter twist, milk chocolate chips may be used but remember they soften faster when melted. Dark chocolate with 60 percent cacao is also acceptable if you prefer less bitterness.

Serving Suggestions

Serve your hot cocoa bombs with whipped cream and a dusting of cinnamon for extra indulgence. Pair with Halloween themed cookies or cinnamon dusted roasted nuts to complete your spooky spread. These bombs also make delightful party favors nestled in small treat bags.

Enjoy these cocoa bombs with friends and family for a spooky interactive treat. Share them as party favors or keep them for cozy nights at home.

Your Recipe Questions Answered

→ What type of chocolate is best for the cocoa bombs?

Use high-quality bittersweet chocolate with at least 70% cacao for a smooth and glossy finish.

→ How do I temper the chocolate properly?

Melt two-thirds of the chocolate over low heat, then add the remaining chopped chocolate off heat, stirring until smooth and about 90°F.

→ Can I prepare the cocoa bombs in advance?

Yes, you can make the shells ahead but wait to add marshmallow webbing just before serving for best texture.

→ How is the marshmallow webbing made?

Warm regular marshmallows briefly, then stretch softened marshmallow strands over the cocoa bombs to create a web effect.

→ What is the best way to seal the chocolate halves?

Warm an unfilled half-sphere briefly on a skillet then press it onto a filled half, sealing the edges firmly before cooling.

→ How should the cocoa bombs be served?

Heat 6 to 8 ounces of milk per bomb until hot, then drop in the cocoa bomb and stir until melted and combined.