Halloween Cocoa Bombs

decorated cocoa bombs ready for melting. one in on a plate and another one is in the milk. colorful striped straws are on the table for mixing

Course: Drinks

Cuisine: American

Keyword: Halloween, Holiday

Prep Time: 12 minutes

Cook Time: 3 minutes

Total Time: 15 minutes

Servings:

Calories: 206kcal

Author: Marilyn

With the crisp fall air and the promise of Halloween around the corner, it's time to make some delish and fun Cocoa Bombs. Put these yummy bombs in a mug and pour over hot milk or water and warm up the crew after a night of trick or treating.

Print Recipe

Equipment

Semi-sphere Mold

Ingredients

12 ounces orange candy melts
2 ounces black candy melts
6 tablespoons hot cocoa mix
Halloween confetti sprinkles

Instructions

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.

Notes

Nutritional Values do not include the added milk for serving.

Nutrition