Halloween Hot Cocoa Bombs (Ready-to-Print Version)
Create glossy cocoa bombs filled with pumpkin spice marshmallows and festive candy decorations for fall enjoyment.
# What You’ll Need:
→ Chocolate
01 -
12 ounces high-quality bittersweet chocolate, finely chopped
→ Hot Cocoa Mix
02 -
Two 1.38-ounce packages hot cocoa mix (without marshmallows)
→ Marshmallows and Decorations
03 -
18 to 24 pumpkin spice marshmallows
04 -
6 small candy ghosts
05 -
6 small candy spiders
06 -
1 to 2 tablespoons chocolate sprinkles
07 -
6 regular marshmallows
08 -
12 candy eyes or 6 additional candy spiders for decoration (optional)
→ Serving
09 -
Milk, for serving (6 to 8 ounces per hot cocoa bomb)
# Step-by-Step Guide:
01 -
Place 8 ounces of the chopped bittersweet chocolate in a double boiler over low heat. Stir constantly until the chocolate is nearly melted and reaches about 100°F on an instant-read thermometer. Remove from heat and gradually add the remaining chocolate in 2 to 3 additions, stirring until fully melted and the temperature cools to approximately 90°F, indicating tempered chocolate.
02 -
Spoon the tempered chocolate into two 6-cavity silicone hot cocoa bomb molds (2.5-inch diameter cavities). Use a small food-safe brush to evenly coat the sides and bottom of each cavity with a thick layer of chocolate, ensuring full coverage to the edges. Allow to set at room temperature for 20 to 30 minutes until completely firm. If necessary, chill briefly to finish setting.
03 -
Wearing latex gloves, carefully remove the solid chocolate half-spheres from the molds and set them on parchment paper. Evenly distribute the hot cocoa mix among six half-spheres, adding 3 to 4 pumpkin spice marshmallows, one candy ghost, one candy spider, and ½ to 1 teaspoon of chocolate sprinkles to each.
04 -
Warm a small nonstick skillet over very low heat. Briefly heat an unfilled chocolate half-sphere by pressing it open-side down against the skillet to soften the edges. Immediately place it on top of a filled half-sphere, aligning seams as closely as possible. Repeat for all halves and let the bombs harden for about 5 minutes at room temperature.
05 -
Microwave regular marshmallows in a small microwave-safe bowl for 10 to 15 seconds until puffed and soft. Wearing gloves, stretch small amounts of marshmallow between fingers to form thin webbing. Carefully drape the marshmallow webbing over and around each cocoa bomb. Optional: affix two candy eyes or a small spider on top for decoration.
06 -
Heat 6 to 8 ounces of milk per cocoa bomb until very hot. Pour into mugs, drop in a hot cocoa bomb, and stir until the chocolate melts completely. Enjoy immediately.
# Handy Tips:
01 -
Use bittersweet chocolate with at least 70% cacao content for best tempering results and a smooth shiny finish.
02 -
Prepare cocoa bombs ahead but add marshmallow webbing just before serving to maintain texture.