With the crisp fall air and the promise of Halloween around the corner, it's time to make some delish and fun Cocoa Bombs. Orange and black candy melts make the perfect Halloween vessel for cocoa mix. Put these yummy cocoa bombs in a mug and pour over hot milk or water and warm up the crew after a night of trick or treating.
Orange and Black Candy Melts - Candy melts are a confectionary that is used for all kinds of baking and decorating. They are meant to be melted and used to coat all kinds of treats and to be molded into candies. According to Wilton, candy melts are made of sugar and oil. The oil helps the sugars break down when heated. They are easier to handle than chocolate for beginner candy makers.
Hot Cocoa Mix - Any kind that you like here will work fine. You can even add in some dried or mini marshmallows if you like.
Sprinkles - This cocoa bomb recipe uses orange and black sprinkles in keeping with the Halloween theme. I used round sprinkles, but you can also find and use other shapes of Halloween sprinkles I have seen sprinkles in the shapes of eyeballs, black cats, pumpkins and ghosts - all perfect for scary cocoa bombs.
Milk - Heated and used for serving. You can also used hot water instead of milk, if you prefer.
You will also need a semi-round silicone mold for molding the spheres.
How To Make Hot Chocolate Bombs
1 - Melt the candy melts in the microwave.
2 - Fill the cocoa bomb molds with melted candies,
3 - Remove the formed candy from the cocoa bomb molds.
4 - Fill the molded half with cocoa mix and optionally a few tiny marshmallows.
5 - Seal two half balls by melting the edges slightly on a warm plate.
6 - Pipe melted black candy over the top of the sealed cocoa bombs.
7 - Sprinkle with Halloween candy sprinkles.
8 - Store cocoa bombs in a cool place until ready to use. To serve, add cocoa bomb to a mug and pour hot milk over the top. Stir until combined.
For flavor variations check out my recipe Festive Hot Chocolate Bombs and check out the different flavors you may like to use under Variations. And while you're there get ready to make those beautiful chocolate bombs for Christmas.
Halloween Cocoa Bombs
- 12 ounces orange candy melts
- 2 ounces black candy melts
- 6 tablespoons hot cocoa mix
- Halloween confetti sprinkles
- Place a large plate into the freezer.
- In a medium microwave-safe bowl, add the orange candy melts. Heat the candy melts on high in 30 second intervals, stirring well after each interval, until the candy is fully melted.
- Add a small spoonful of melted candy to all of the mold cavities. Using the back of a spoon, smooth the melted candy in a thin layer around the mold making sure to coat the inside of the molds completely. Place candy coated molds into the freezer for 5 minutes. Repeat steps, adding a second layer of melted candy to the mold.
- Remove the chilled plate and candy coated mold from the freezer. Carefully remove each candy coated sphere from the mold and place onto the chilled plate.
- Heat a separate small plate in the microwave for 2 minutes.
- Using disposable kitchen cooking gloves, place one half sphere upside down on the heated plate to slightly melt edges.
- Add 1 tablespoon cocoa mix to the inside of the sphere.
- Repeat step 6 with another half sphere and seal the two melted edges together to form a ball. The melted candy should fuse the spheres together nicely. If a firmer seal is needed, use the brush or your finger to spread a little melted candy around the seam. Place balls on a cool plate.
- Add the black candy melts to a piping bag or small resealable baggie. Heat candy melts in the microwave for 30 seconds. Massage the bag a bit to blend the candy. Snip off a ¼-inch tip off the bottom corner of the baggie. Drizzle a small amount of the blank candy melts over each cocoa bomb.
- Sprinkle each with Halloween confetti sprinkles. Store in a cool place.
- To serve, place a cocoa bomb into a mug, then pour 6 ounces of hot milk or water over the cocoa bomb. Watch for the cocoa bomb to melt. Stir well before drinking.