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.
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.
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.
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.
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.
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.
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.