Description
These Halloween Hot Chocolate Bombs are a festive and fun treat perfect for cozying up on chilly autumn nights. Made with rich white chocolate shells filled with a homemade powdered hot chocolate mix and mini marshmallows, these bombs melt beautifully into hot milk, creating a deliciously creamy and chocolaty beverage with a spooky holiday twist. Complete with candy eyes for a playful Halloween touch, they are easy to make and sure to impress at any seasonal gathering.
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 & Serving
- Candy eyes
- Additional white chocolate or white chocolate bark for sealing
- 1 to 1 1/2 cups (240ml to 355ml) very hot milk per bomb
Instructions
- Prepare the hot chocolate filling: In a bowl, combine the powdered sugar, unsweetened cocoa powder, finely chopped white chocolate, and mini marshmallows. Mix well to evenly distribute all ingredients for the filling.
- Melt the white chocolate: Slowly melt the white chocolate bark or tempered white chocolate using a double boiler or microwave in short intervals, stirring frequently until smooth and completely melted.
- Mold the chocolate shells: Using a silicone half-sphere mold designed for chocolate bombs, carefully spoon or brush the melted white chocolate into each cavity to form an even shell layer. Make sure the walls of the shells are sufficiently thick to hold the filling. Let the shells set at room temperature or refrigerate briefly until firm.
- Fill the chocolate shells: Once the shells are firm, gently remove them from the mold. Fill one half of each shell with approximately 1 to 2 tablespoons of the hot chocolate filling mixture.
- Seal the bombs: Warm a plate or baking sheet and use it to slightly melt the edges of an empty chocolate half-sphere. Quickly press a filled half-sphere onto the melted edge to seal and create a complete sphere. Repeat for all bombs. Allow to set completely.
- Decorate the bombs: Use additional melted white chocolate to attach candy eyes and create Halloween-themed faces or decorations on each bomb. Allow the decorations to set before serving.
- Serve the hot chocolate bombs: Heat milk until very hot (but not boiling). Place one chocolate bomb in a mug and pour 1 to 1 1/2 cups of hot milk over it. Watch the bomb melt and the hot chocolate mix and marshmallows infuse into the milk. Stir gently and enjoy your festive Halloween hot chocolate.
Notes
- Tempering the white chocolate ensures the shells have a nice snap and glossy finish.
- You can substitute store-bought hot chocolate powder for the homemade mix for convenience.
- Carefully melt the chocolate to avoid overheating, which can lead to grainy texture.
- Store the assembled bombs in a cool, dry place, and consume within 1 week for optimal freshness.
- Feel free to customize decorations with colored candy melts or sprinkles for extra fun.
Nutrition
- Serving Size: 1 hot chocolate bomb with milk
- Calories: 320
- Sugar: 28g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
