Create a Bewitching Brew with These Easy Halloween Treats

Get ready to cast a delicious spell this Halloween with our Halloween Cocoa Bombs! These delightful treats are not only fun to make but also a bewitching addition to any Halloween celebration. Picture a sweet candy melt shell that transforms into a rich hot cocoa when met with warm milk. Inside, you’ll discover a cauldron of cocoa mix, purple sanding sugar, candy eyes, and fluffy mini marshmallows. It’s the perfect concoction for a cozy and eerie night. Let’s brew up some magical cocoa bombs!

Supplies and Equipment Needed:

• Microwave-safe bowls
• Silicone half-sphere mold
• Pastry brush or back of a spoon
• Toothpick (for food coloring)
• Microwave
• Plate
• Coffee mugs (for serving)

Ingredients:

• 2 cups white candy melts
• 1 cup orange candy melts
• Purple food coloring
• 6 tablespoons cocoa powder mix
• 2 tablespoons purple sanding sugar
• 2 tablespoons candy eyes
• 3/4 cup mini marshmallows

Directions:

Difficulty: Easy Prep Time: 10 minutes Set Time: 20 minutes Servings: 6

Melt Candy Melts:

• Divide 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. Continue microwaving and stirring until smooth.

Add Purple Color:

• For one of the bowls of white melted candy, add purple food coloring. Start with a small amount and gradually add more if needed. Be cautious, as adding too much food coloring can cause the candy melts to seize. Mix until the desired color is achieved.

Create Marbled Shells:

• Spoon 1 tablespoon of each color into each half-sphere silicone mold. Use a pastry brush or the back of a spoon to gently swirl the colors together, creating a marbled effect. Avoid overmixing, which can turn the colors brown.
• Place the molds in the fridge or freezer to set for 15-20 minutes. If the top edges of the bomb shells are thin, reinforce them with a little remaining candy melts.

Prepare Shells:

• Gently remove the shells from the molds. Smooth any jagged edges by briefly placing the shells on a warm plate.
• You should have 12 half-sphere shells at this point.

Fill the Shells:

• In 6 of the half shells, spoon 1 tablespoon of cocoa, 1 teaspoon of sanding sugar, 1 teaspoon of candy eyes, and several mini marshmallows.

Seal the Bombs:

• Warm a plate in the microwave for a minute. Place the empty half-sphere shell on the plate to warm the edges, creating a glue.
• Join the empty half with the corresponding filled half, ensuring the edges meet. Run a clean finger around the seams to tidy them up.

Brew Your Magic:

• To make hot cocoa, place a cocoa bomb in the bottom of a coffee mug and pour warm milk over it. Let the bomb dissolve and stir with a spoon to fully emulsify before enjoying.

Halloween Cocoa Bombs are a delightful way to add a touch of magic to your Halloween festivities. These bewitching treats not only look spooky but also taste enchanting. Whip up a batch, share them with friends and family, and make your Halloween celebration a bit sweeter and spookier.

Halloween Cocoa Bombs

Make your Halloween extra special with Halloween Cocoa Bombs—easy to create and enchanting to enjoy. Elevate your Halloween treats with a burst of spooky flavors!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Inactive time 20 minutes mins

Total Time 30 minutes mins

Course Drinks

Cuisine American

Servings 6

Equipment

• Supplies and Equipment Needed:
• Microwave-safe bowls
• Silicone half-sphere mold
• Pastry brush or back of a spoon
• Toothpick (for food coloring)
• Microwave
• Plate
• Coffee mugs (for serving)

Ingredients

  

Ingredients:

• 2 c white candy melts
• 1 c orange candy melts
• Purple food coloring
• 6 Tbs cocoa powder mix
• 2 Tbs purple sanding sugar
• 2 Tbs candy eyes
• 3/4 c mini marshmallows

Instructions

 

Directions:

• 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

Storage: Cocoa bombs may be stored in a baggie or airtight container at room temperature for up to 3 weeks.