Description
Halloween Hot Chocolate Bombs are a festive and fun twist on classic hot cocoa. These white chocolate spheres filled with a rich hot chocolate powder and mini marshmallows melt spectacularly when hot milk is poured over them, releasing a decadent, warming drink perfect for Halloween celebrations.
Ingredients
Scale
Hot Chocolate Filling
- 1/4 cup (40 grams) powdered sugar
- 2 tablespoons (15 grams) unsweetened cocoa powder (Dutch-process preferred)
- 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
Decorations
- Candy eyes
- Additional white chocolate or white chocolate bark for decorating
Additional Ingredients
- 1-1 1/2 cups (240ml-355ml) very hot milk
- Alternative hot chocolate filling: 2/3 cup store-bought hot chocolate powder + 1/2 cup mini marshmallows
Instructions
- Prepare the Hot Chocolate Filling: In a mixing bowl, combine the powdered sugar, unsweetened cocoa powder, finely chopped white chocolate, and mini marshmallows. This mixture will fill the chocolate bombs and create the hot chocolate flavor when melted.
- Melt the White Chocolate: Gently melt the white chocolate bark or tempered white chocolate in a double boiler or microwave in short bursts, stirring regularly to avoid burning. Ensure the chocolate is smooth and fluid for molding.
- Mold the Chocolate Shells: Using a silicone sphere mold, coat the cavities evenly with melted white chocolate. Place the molds in the refrigerator to harden the shell.
- Fill the Bombs: Once the chocolate shells are firm, fill each half-sphere with the prepared hot chocolate filling mixture or the alternative store-bought hot chocolate powder and mini marshmallows.
- Seal the Bombs: Warm a small plate and gently press two chocolate-filled halves together by softening the edges of one half on the warm plate, then joining it with the other half. Allow the seam to solidify by refrigerating briefly.
- Decorate the Bombs: Use melted white chocolate and candy eyes to decorate the outer shells, creating a spooky Halloween theme. Let decorations set completely.
- Serve: To enjoy, place one chocolate bomb in a mug and pour 1 to 1 1/2 cups of very hot milk over it. Stir well as the bomb melts, releasing the cocoa and marshmallows into the drink.
Notes
- Use good quality white chocolate for a smooth shell that melts nicely.
- Tempering the white chocolate helps it set with a nice snap and shiny finish but is optional.
- Be careful not to overheat the chocolate during melting to prevent graininess.
- Customize decorations to match your Halloween theme using colored candy melts or sprinkles.
- Serve immediately after pouring hot milk for the best visual and flavor impact.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 250 kcal
- Sugar: 28 g
- Sodium: 35 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
