Enjoy spooky and warm Halloween Hot Chocolate Bombs! Each Hot Chocolate Bomb is filled with Hot Cocoa, marshmallows and extra treats. This Hot Chocolate Bomb recipe is kid-friendly and requires no baking. Once each Hot Chocolate Bomb is chilled, add hot water or milk and enjoy!
If you are skipping trick n treating this year, try a Halloween craft instead. Baking on Halloween nights became a tradition with my friends and I. Every year we made Halloween decorated cupcakes or cookies. Check out Halloween Cookies and Cream Cookies for another fun Halloween dessert recipe.
Halloween Hot Chocolate Bombs Ingredients
- Orange and Green Candy Melts: Candy melts are easy to work with and are available in multiple colours. Another option is to use white chocolate with food colouring.
- Hot Chocolate: Because the candy melts are already sweet, dark hot chocolate is great for this recipe. Castle Kitchen Hot Chocolate tastes amazing!
- Marshmallows: Marshmallows and Hot Chocolate are a classic combination!
- Candy Corn: Candy corn will not float once the Hot Chocolate Bomb starts to melt with hot water. However, they are a fun after-the-chocolate treat.
- Extras: Add Caramels, Chocolate chips or instant coffee!
Have extra candy melts? Try Basketball Chocolate Covered OREOS
How to Make Halloween Hot Chocolate Bombs
- Prepare the Chocolate Bomb mold: Wash and thoroughly dry the mold and set on a baking tray for easy moving.
- Melt the candy melts: Use a microwave in 30 seconds intervals to melt the candy melts. Stir between each interval.
- Spoon into the molds: Once the candy melts have completely melted, spoon into the chocolate molds. About 50g of candy melts create 1 whole Halloween Chocolate Bomb (25g each side). Use a spoon to evenly spread out the candy melts throughout the entire mold. Ensure the rim of each mold has a thick coating – this will make it easier to put the halves together.
- Let is set: After all the chocolate molds are filled with chocolate, let it set in the fridge for 30 minutes.
- Unmold: Carefully remove the chocolate bomb halves from the mold.
- Fill with treats: Fill half of the chocolate bomb halves with hot chocolate powder, marshmallows, candy corn and other treats!
- Stick them together: Heat a small frying pan on the stovetop, take an empty chocolate bomb half and heat up the rim on the saucepan. This will only take 5-10 seconds for the rim of the chocolate bomb to be soft. **Do not heat up too much or this half will become too small to fit**. Immediately stick this half onto the chocolate bomb half that has the powdered hot chocolate. Set aside and continue with the other chocolate bombs.
- Glue: Melt more candy melts and use a knife or a piping bag and add more candy melts around the Hot Chocolate bomb on the seam. Add sprinkles.
- Decorate: Use the melted candy melts as glue for edible decorations.
- Have fun: Enjoy the Hot Chocolate Bomb by pouring water or hot milk on top and watch the mini explosion of treats!
Frequently Asked Questions about Hot Chocolate Bombs
Where can I find Hot Chocolate Bomb Molds?
What are Hot Chocolate Bombs Made of?
Hot Chocolate Bombs are made of candy melts or melted chocolate. Some Hot Chocolate Bombs have powdered hot chocolate, marshmallows and other candy inside.
How do you use Hot Cocoa Bombs?
They are super easy to use! Grab your favourite heat-safe mug, place the hot cocoa bomb inside, and pour hot water or hot milk. Then watch the magic happen! Stir to dissolve.
What is the Best Size Mold for Hot Chocolate Bombs?
The mold for this recipe is 3 inches in diameter. This is the best size mold for Hot Chocolate Bombs because it will fit into most mugs and can be filled to the right amount.
Can you Freeze Hot Chocolate Bombs?
Absolutely! Wrap the Hot Chocolate Bombs with plastic wrap and store in a container to prevent breakage.
Should I refrigerate Hot Chocolate Bombs?
It’s not necessary to refrigerate but it can help set the chocolate quicker. After the Hot Chocolate Bombs are fully assembled, store at room temperature.
- Hot Chocolate Bomb Molds (see above for suggestions)
- Microwave safe bowls
- Spoons, spatulas, offset spatula
- Baking tray
- Small frying pan
Other Halloween Recipes:
- Cinnamon and Nutmeg Apple Crisp
- Pumpkin Pie Spice Scones with Buttermilk
- Dairy Free Pumpkin Spice Chai Latte
Halloween Hot Chocolate Bombs
- 150 grams Candy melts different colours
- 3 tbsp Powdered hot chocolate divided
- 1 handful Mini marshmallows divided
- 1 handful Candy corn divided
- In a heat safe bowl, microwave the candy melts for 30 second intervals. Stir between each interval and continue until the candy melts have fully melted.
- Spoon about 25g of candy melts into the Hot Chocolate Bomb half (50g of candy melts for entire chocolate bomb). Use the spoon to spread out the candy melts throughout the entire mold. The rim of each mold should have a thick coating. This will help when glueing both chocolate bomb halves together.
- After all Hot Chocolate Bomb halves are filled, let the candy melts set in the fridge for 20 – 30 minutes. Carefully unmold each Chocolate Bomb half. Fill half of the molds with powdered hot chocolate, mini marshmallows, candy corn and other Halloween treats!
- Heat a small frying pan on the stovetop, take an empty chocolate bomb half and heat the rim on the saucepan. This will take about 10 seconds. Immediately stick this half onto a chocolate bomb will filling. Set aside and continue with the other chocolate bombs.
- Optional: Melt more candy melts and use an offset spatula or piping bag as glue for the chocolate bomb. Spread the melted candy melts around the rim of the chocolate bomb. Add sprinkles.
- Decorate: Add candy corn or other halloween treats on the hot chocolate bomb, using candy melts as glue. Pour hot water or hot milk and watch the surprise!