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Halloween Cocoa Bombs

Halloween chocolate bombs are a fun and spooky way to celebrate! Brightly colored, festive hot chocolate bombs are the perfect homemade Halloween treat!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Chocolate, Dessert
Cuisine: American
Keyword: Halloween Hot Chocolate Bombs
Servings: 6 bombs
Calories: 344kcal


  • 2 cups white candy melts
  • 1 cup orange candy melts
  • Purple food coloring
  • 6 TBSP hot chocolate mix
  • 2 TBSP purple sanding sugar
  • 2 TBSP candy eyes
  • 3/4 cup mini marshmallows


  • 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.


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


Calories: 344kcal | Carbohydrates: 51g | Protein: 1g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 183mg | Potassium: 1mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2IU | Calcium: 15mg | Iron: 1mg