Halloween Cocoa Bombs

Prep 10 mins
Cook 2 mins
Setting 20 mins
Total 32 mins
This post may contain affiliate links. Read my disclosure policy.

On the search for fun Halloween party recipes? Look no further than these Halloween Hot Cocoa Bombs! A sweet candy melt shell melts into warm milk, releasing a delicious hot cocoa mix, purple sanding sugar, candy eyes and fluffy mini marshmallows. Once emulsified, this is one rich, smooth drink.

Spooky Halloween Hot Cocoa Bombs

Most of the time, hot chocolate is what you make to feel cozy – or to warm up with – on a cold winter day. But today, it’s fit for a party. More specifically, a Halloween party! Mix these Halloween Hot Cocoa Bombs with warm milk and let the fun begin!

Usually I’m a big fan of punch when it comes to Halloween festivities, but this year I’m so excited to serve mugs of this ultra-rich hot cocoa. These hot chocolate bombs are so fun to make, and watching them dissolve into the milk in an explosion of color is a blast, too!

They’re made with just a few ingredients (candy melts, mini marshmallows, cocoa powder, etc.) and you can even switch up the colors/decorations for another occasion if you like.

For now, though, break out those ghost-shaped cookies and prepare yourself for the best hot chocolate you’ve ever tasted!

Ingredients for hot cocoa bombs.

What You’ll Need

Okay, before we get started, let’s talk hot cocoa bomb ingredients. The list of essentials is pretty short today:

  • Candy Melts: You’ll need both white candy melts and orange candy melts for this recipe.
  • Purple Food Coloring: To dye some of the white candy melts purple. I like this brand of purple food coloring the best for dying chocolate.
  • Cocoa Powder Mix: It wouldn’t be hot chocolate without it. 🙂 You can use whatever brand you like the best!
  • Purple Sanding Sugar: For decoration! This sanding sugar is technically optional, but it’s so glittery and fun.
  • Candy Eyes: Also for decoration – and perfect for the Halloween theme!
  • Mini Marshmallows: An essential for any hot chocolate recipe.

Equipment Needed:

  • Silicone Sphere Mold: You will need a mold to form the chocolate bombs. I bought this cheap one off of amazon and it worked great.

How to Make Halloween Cocoa Bombs

These Halloween hot cocoa bombs will take a grand total of (drum roll, please) 30 minutes to complete! They may look like they would take much longer, but they’re super easy – as you will see in a second. (Also, if you have any little volunteers in your kitchen that want to get involved with filling the candy shells, this is a great project for them!)

Prepare the Candy Melts

Microwave the Candy Melts: Split the white candy melts between two microwave safe bowls. Place the orange candy melts into a small microwave safe bowl. Warm each bowl of candy melts for 30 seconds in the microwave. Stir and return to the microwave for 30 more seconds and mix well. If the candy melts are still not melted and smooth, microwave again for 30 more seconds until smooth.

Add Food Coloring: For one of the bowls of white melted candy, add purple food coloring. I dipped a toothpick halfway into the food coloring and then dipped it into the candy melts and that was the perfect amount.

Mix the Colors: Spoon a tablespoon of each color into each half sphere silicone mold. Use a pastry brush or back of a spoon to gently swirl the colors together to create a marble like effect.

Let the Molds Set: Once each of the molds is filled, place into the fridge or freezer to set for 15-20 minutes. Once set, if the top edges of the bomb shells are thin, brush a little of the remaining candy melts around the top edge to reinforce.

Candy melt shells on a plate.

Make the Cocoa Bombs

Gently Remove the Shells from the Molds: If the top edges are jagged, you can heat a plate in the microwave for a minute and then place the shells down onto it for a few seconds to smooth the edges. At this point, you should have 12 half sphere shells. In 6 of the half shells, spoon some cocoa powder, sanding sugar, candy eyes, and several mini marshmallows.

Finish Constructing the Cocoa Bombs: Warm a plate in the microwave for a minute. Place the empty half sphere shell onto the plate to warm the edges to create a glue. Place the empty half onto the corresponding filled half and ensure that the edges meet up. Run a clean finger around the seams to clean them up.

Serve the Hot Cocoa: To make hot cocoa, place a cocoa bomb into the bottom of a coffee mug and pour warm milk over it. Let the bomb dissolve. Stir with a spoon to fully emulsify before enjoying.

Tips for Success

Cool, right? I kept seeing homemade hot chocolate bomb recipes pop up, and I couldn’t resist making a Halloween version.

Here are some tips and tricks to keep in mind as you start on your Halloween hot cocoa bombs:

  • Food Coloring Tip: When adding the purple food coloring to the white candy melts, add a little bit at a time as too much will cause the candy melts to seize up. If the mixture seizes up and becomes a hard-to-mix ball, start over.
  • Mix the Colors Carefully: Too much mixing of the candy melts will cause the colors to blend and become a brown color, so mix lightly.
  • Keep the Proportions the Same: Don’t add more than the recommended amount of candy melt to each mold as it will create too thick of a bomb shell and you will not be able to fill it with many fillings.
  • Possible Substitutions: If you are able to find true purple candy melts, use them instead of mixing white candy melts and purple food coloring. As for the purple sanding sugar, any Halloween-colored sanding sugar will be good in these cocoa bombs. And finally, the candy eyes can be left out or a different Halloween candy can be added for a spooky effect.
Hot chocolate with marshmallows and purple sanding sugar.

Variation Ideas

These Halloween hot cocoa bombs are a lot of fun, but you can totally switch up the theme if you like. Hot chocolate bombs can be made for any occasion, really. You can melt chocolate and make generic hot chocolate bombs, substitute crushed candy canes or red/green sprinkles inside for a Christmas theme, make them with rainbow sprinkles and marshmallows just because, etc. You could even try a Valentine’s Day variation with pink sanding sugar and and heart sprinkles!

A mug of hot chocolate with marshmallows.

Serving Suggestions

Serve this hot cocoa with all of your favorite Halloween treats! Personally, I’m a big fan of these Pumpkin Pie Pops, Pumpkin Spice Chex,, and DIY Pretzel and Chocolate Spiders if you’re looking for inspiration. A big bag of Halloween candy is also a fitting ‘snack’ with this drink…

How to Store Hot Chocolate Bombs

Cocoa bombs may be stored in a baggie or in an airtight container at room temperature for up to 3 weeks. So, feel free to make them ahead if you like!

A mug of Halloween-themed hot chocolate.
Yield: 6 Cocoa Bombs

Halloween Cocoa Bombs

Orange, purple, and white hot cocoa bombs.

On the search for fun Halloween party recipes? Look no further than these Halloween Hot Cocoa Bombs! A sweet candy melt shell melts into warm milk, releasing a delicious hot cocoa mix, purple sanding sugar, candy eyes and fluffy mini marshmallows. Once emulsified, this is one rich, smooth drink.

Prep Time 10 minutes
Cook Time 2 minutes
Setting Time 20 minutes
Total Time 32 minutes

Ingredients

Instructions

  1. Split the white candy melts between two microwave safe bowls. Place the orange candy melts into a small microwave safe bowl. Warm each bowl of candy melts for 30 seconds in the microwave. Stir and return to the microwave for 30 more seconds. Mix well. If the candy melts are still not melted and smooth, microwave again for 30 more seconds until smooth.
  2. For one of the bowls of white melted candy, add purple food coloring. I dipped a toothpick halfway into the food coloring and then dipped it into the candy melts and that was the perfect amount. Remember, the more food coloring you add, the easier it will seize up so go slow when adding more color.
  3. Spoon 1 Tbs of each color into each half sphere silicone mold. Use a pastry brush or back of a spoon to gently swirl the colors together to create a marble like effect. Too much mixing will cause the colors to mix and become a brown color. Once each of the molds is filled, place into the fridge or freezer to set for 15-20 minutes. Once set, if the top edges of the bomb shells are thin, brush a little of the remaining candy melts around the top edge to reinforce.
  4. Gently remove the shells from the molds. If the top edges are jagged, you can heat a plate in the microwave for a minute and then place the shells down onto it for a few seconds to smooth the edges. At this point, you should have 12 half sphere shells. In 6 of the half shells, spoon 1 Tbs of cocoa, 1 tsp sanding sugar, 1 tsp candy eyes and several mini marshmallows.
  5. Warm a plate in the microwave for a minute. Place the empty half sphere shell onto the plate to warm the edges to create a glue. Place the empty half onto the corresponding filled half and ensure that the edges meet up. Run a clean finger around the seams to clean them up.
  6. To make hot cocoa, place a cocoa bomb into the bottom of a coffee mug and pour warm milk over the cocoa bomb. Let the bomb dissolve. Stir with a spoon to fully emulsify before enjoying.

Notes

  • Food Coloring Tip: When adding the purple food coloring to the white candy melts, add a little bit at a time as too much will cause the candy melts to seize up. If the mixture seizes up and becomes a hard-to-mix ball, start over.
  • Mix the Colors Carefully: Too much mixing of the candy melts will cause the colors to blend and become a brown color, so mix lightly.
  • Keep the Proportions the Same: Don’t add more than the recommended amount of candy melt to each mold as it will create too thick of a bomb shell and you will not be able to fill it with many fillings.
  • Possible Substitutions: If you are able to find true purple candy melts, use them instead of mixing white candy melts and purple food coloring. As for the purple sanding sugar, any Halloween-colored sanding sugar will be good in these cocoa bombs. And finally, the candy eyes can be left out or a different Halloween candy can be added for a spooky effect.
  • Storage: Cocoa bombs may be stored in a baggie or in an airtight container at room temperature for up to 3 weeks.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 390Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 36mgCarbohydrates: 95gFiber: 2gSugar: 61gProtein: 1g

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    This post may contain affiliate links. Read my disclosure policy.

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    Welcome!

    Jessica
    I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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