Description
Delightfully spooky Halloween Hot Chocolate Bombs that melt in your cup to reveal a rich, creamy hot chocolate and gooey marshmallows. Perfect for festive celebrations or cozy nights in, these white chocolate bombs are decorated with candy eyes for extra Halloween charm.
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
Additional Ingredients
- Candy eyes
- More white chocolate or bark for decorating
- 1-1 1/2 cups (240ml-355ml) very hot milk for serving
Instructions
- Prepare Hot Chocolate Mix: In a bowl, combine powdered sugar, unsweetened cocoa powder, finely chopped white chocolate, and mini marshmallows. This will be the filling inside your hot chocolate bombs.
- Melt Chocolate Shell: Gently melt the white chocolate bark or tempered white chocolate in a heatproof bowl over simmering water (double boiler) or in short bursts in a microwave, stirring frequently to avoid burning, until smooth and glossy.
- Create Chocolate Spheres: Using a sphere mold, spoon a thin layer of melted white chocolate into each cavity, rotating the mold so the chocolate evenly coats the inside. Place the mold in the fridge for about 10 minutes to set the shells.
- Fill the Bombs: Once the chocolate shells are firm, fill each half-sphere with a tablespoon of the prepared hot chocolate mix (powdered cocoa mixture and mini marshmallows).
- Seal the Bombs: Warm a plate slightly and press empty chocolate halves briefly against it to melt the edges. Quickly press these onto the filled halves to seal the bombs, then refrigerate until fully set.
- Decorate: Use melted white chocolate and candy eyes to decorate the bombs, creating a fun Halloween look. Let the decorations set.
- Serve: To enjoy, place one hot chocolate bomb in a mug and pour 1 to 1 1/2 cups of very hot milk over it. Stir as it melts, revealing a rich hot chocolate drink with marshmallows.
Notes
- Tempering chocolate helps achieve a shiny finish and crisp snap but can be omitted if using white chocolate bark.
- Store assembled hot chocolate bombs in an airtight container at room temperature for up to 1 week.
- Use Dutch-process cocoa for a richer, less acidic taste.
- Customize fillings by adding chocolate chips or peppermint pieces with the marshmallows.
- If you don’t have a sphere mold, use silicone molds or carefully form spheres using spoons and parchment paper.
Nutrition
- Serving Size: 1 hot chocolate bomb with 1 cup hot milk
- Calories: 280
- Sugar: 25g
- Sodium: 35mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
