Halloween Hot Chocolate Bombs
Last year cocoa bombs were an internet sensation. You couldn’t visit Youtube or Tiktok without seeing them all over. And why not? They’re super festive and everyone loves hot cocoa. I saw these Halloween hot chocolate bombs variation going around and had to give it a try. The cauldron candy mold and the Halloween sprinkles bubbling out are such a fun twist. Read below how to make them.
What are hot chocolate bombs?
Hot cocoa or hot chocolate bombs are typically spherically shaped chocolate or candy melt shells filled with cocoa and marshmallows, though they also come in a variety of other flavors, too. They are either melted by dropping them into steamed milk or by pouring hot milk over the top. The shell melts and the cocoa is stirred in. I think they make great gifts because they’re super cute and are a fun experience.
Cocoa Bombs are for all seasons. Click the photo to purchase on Amazon.
Click image to purchase on Amazon
What are the shells made out of?
For this version I used candy melts, but you can also use chocolate. The only difference would be, when using chocolate, in order to prevent bloom on the candy shell you would need to temper the chocolate. A lot of people don’t want to mess with that. Candy melts make the entire process so much easier because they can be melted quickly in the microwave and the end result is shiny without messing with tempering.
How to Form the Shells
You can use a variety of molds to make cocoa bombs. Typically silicone spherical molds are used. For these Halloween hot chocolate bombs I used the cauldron candy mold from Concepts in Candy. One mold makes both sides of the shell at a time. In the middle there is also a broom mold that would make a really cute addition to your finished product.
Click image to purchase on Amazon
Tips For a Good End Product
- When using this mold, I suggest using two coats of the candy melts. Because you can’t invert the mold like you can with a silicone version, you will have to give it a good whack on a flat surface to release the shell. If the candy is not thick enough it is likely to break.
- Coat the top part of the cauldron where the green candy melt will be placed really well. You want a good base for the addition of the candy.
- Clean your melting pan between each melt. The first time I made these, I did not clean my pan in between, which meant that each subsequent melt picked up more and more melted chocolate and made a mess when I was trying to piece the two halves together.
- Wear gloves while handling your shells. Even if your hands are thoroughly cleaned (and they should be!), you might find the heat from your fingertips can melt the surface of the candy dulling the shine.
- Don’t pile the candy melts on the top of the cauldron. Work in small layers, allowing it to cool in between. It hadn’t occurred to me that the heat from the green candy melts would heat the top of the pieced together bomb until it melted into the middle in one big plop. Lesson learned!
Finishing and Storing Cocoa Bombs
For these bombs, I topped them with Wilton Halloween Sprinkles, but there are a lot of really fun options out there. Cocoa bombs last as long as your candy melts and cocoa last. Check the expiration date of each product to get a general idea, but they should be good for a long while. If gifting your hot chocolate bombs, I suggest plastic gift bags with ties to keep them fresh. No need to store these in the fridge or anything like that, the countertop is fine.
Halloween Hot Chocolate Bombs
Equipment
- Cauldron Candy Mold
- Microwave or Small Pot on the Stove Top
- Bowls
- Small Spatula or Spoon
- Small Pan
Ingredients
- 1 bag Candy Melts (in the color you want for your cauldron)
- 1 bag Candy Melts (in the color you want for the bubbling stew)
- 1 tin Hot Cocoa Mix
- Sprinkles and Eyes
- Marshmallows
Instructions
- Melt the candy melts you are using for the cauldron in the microwave in 30 second intervals, stirring in between, until everything is smooth and combined. Alternatively, you may melt over low heat in a small pot on the stove top.
- Using a small spatula, coat all sides of the cauldron candy mold with the melted candy melts and gently bang it on the counter to bring any bubbles to the surface. Rotate the tray to evenly coat all sides and place the mold into the fridge to cool, about 20 minutes.
- When the first coat has set, add another layer of melted candy melts to the cauldron mold. Again place in the fridge to cool.
- When the mold is completely cool and the candy melts are set, remove the shells by banging the candy side of the mold on the countertop in one swift motion, keeping the tray parallel with the counter.
- Add the recommended cocoa serving to one half of the cauldron shell. If you can fit mini marshmallows in it while still being able to add the other half, do that as well, if you like.
- Over a warm, flat pan, glide the open side of the other half of the cauldron shell to melt the candy melts once again and press it together with the other half, sealing them into one, solid piece.
- Allow the seam to cool completely.
- Heat the candy melts you are using for the bubbling brew over low heat or in the microwave as before.
- By building layers, slowly add the bubbling brew to the top part of the cauldron, allowing thin layers to cool in between. This prevents the cauldron from heating up and melting the top.
- While the last layer of bubbling brew is warm, add sprinkles and eyes.
- Store in an airtight container.
Final Thoughts
These were a lot of fun to make and even my teenage kids enjoyed them. I also feel like these would be perfect for a Halloween Boo Basket or Halloween Party. Do you think you will give these a shot? Let me know in the comments what you think.
