Ghost Hot Cocoa Bombs – Halloween Treat

Thank you for sharing!

These cool white ghost hot cocoa bombs are something to chill about. Do you think they’re eerie? Or do you think they’re cute? However you want to look at these, I love drinking them up during this cool evening. And it’s perfect for Halloween night… right?

Because they are called ghost hot cocoa bombs, you think they can be intimidating, or too scary right? But when you see them, you’ll think… “ But they look cute!” lol!

Seriously, whether they’re scary, or they’re cute, I always enjoy my hot cocoa bombs. Actually, my whole family loves cocoa bombs. My kids are always excited, especially with all the characters they’ll put in their tummies.

Now they have something more to be excited about for this Halloween. They said they will be ghosting around after they drink up their ghost hot cocoa bombs.

Partying on Halloween? These ghost hot cocoa bombs are perfect for Halloween night. Along with the Mummy Macarons and Melted Ghost Cookies. Just suggesting.’ But they are great, too.

Ghost Hot Cocoa Bombs

How to Make the Ghost Hot Cocoa Bombs

There are only 3 basic ingredients in making these hot cocoa bombs. Just 3 ingredients! That means these ghost hot cocoa bombs are so easy. 

The chocolate pearls and the black licorice jelly beans are for decorations. Actually, you can change them, especially if you like using piping bags. If you can’t find those “facial features” for your ghost hot cocoa bombs, you can use some chocolate bars, melt them and pipe them out to make their eyes and mouth.

For the white chocolate hot cocoa mix, I like the Ghirardelli. Feel free to use your favorite white cocoa mix.

However, I wanna make it easier for you. So I included the links on where you can buy those ingredients just in case you are still looking for them.

Now, this is how you make the scary ghost hot cocoa bombs.

Ingredients

Tools

  • Silicone sphere molds – something like this.
  • Piping bag – you can use a ziplock plastic bag and cut one of the corners
ingredients

Instructions

Place vanilla flavored candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.

Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon or measuring spoon, press the melted candy up the sides of the mold, keeping it thick but even. Do with 12 bomb mold halves.

Leave about 2 Tbsp of melted candy melts and place in a small piping bag to be used later.

Instructions

Place the vanilla-filled bomb molds into the freezer for 5 minutes.

Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the vanilla to make them slide out of the mold.

Hot Cocoa Bombs

Fill 6 of the molds with 1- 2 tbsp hot cocoa mix (depends on how chocolatey you want it) and several marshmallows.

Hot Cocoa Bombs

Putting all together the Ghost Hot Cocoa Bombs

Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch. Then press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the cup. Immediately press this warmed edge cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. Alternatively, you can pipe a little melted vanilla-flavored candy on the rim’s edge.

Ghost Hot Cocoa Bombs

With the melted vanilla candy melts in a small piping bag, pipe out 3 small dots where you will attach the “eyes and the mouth”. Use the chocolate pearls for the eyes and the Black licorice jelly beans for the mouth.

Place the ghost hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.

Ghost Hot Cocoa Bombs

To use the hot cocoa bombs: place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

To store: Place in a clean air-tight container and refrigerate for up to a month.

Making more? Then, don’t forget to Pin this recipe into your Delicious Hot Cocoa Bombs Pinterest Boards to check them back again and again.

Ghost Hot Cocoa Bombs
Yield: 6

Ghost Hot Cocoa Bombs - Halloween Treat

Prep Time: 30 minutes
Total Time: 30 minutes

These eerie but cute Ghost Hot Cocoa Bombs are so perfect for Halloween. Have them at a party, or after the kid's trick and treating.

Ingredients

  • 2 cups Vanilla flavored White candy melts
  • 1 cup White Hot Cocoa Mix
  • 2 cups Mini White Marshmallows
  • Dark chocolate Pearls
  • Black Licorice Jelly beans

Instructions

  1. Place vanilla flavored candy melts in a microwave-safe bowl and melts in the microwave per the directions on the package.
  2. Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon or measuring spoon, press the melted candy up the sides of the mold, keeping it thick but even. Do with 12 bomb mold halves.
  3. Leave about 2 Tbsp of melted candy melts and place in a small piping bag to be used later.
  4. Place the vanilla-filled bomb molds into the freezer for 5 minutes.
  5. Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the vanilla to make them slide out of the mold.
  6. Fill 6 of the molds with 1 tbsp hot cocoa mix and several marshmallows.
  7. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch. Then press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the cup. Immediately press this warmed edge cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. Alternatively, you can pipe a little melted vanilla-flavored candy on the rim’s edge.
  8. With the melted vanilla candy melts in a small piping bag, pipe out 3 small dots where you will attach the “eyes and the mouth”. Use the chocolate pearls for the eyes and the Black Licorice Jelly beans for the mouth.
  9. Place the ghost hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.

To use the hot cocoa bombs: place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

To store: Place in a clean air-tight container and refrigerate for up to a month.

Notes

Tools

Silicone sphere molds - something like this.

Piping bag - you can use a ziplock plastic bag and cut one of the corners

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 593Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 404mgCarbohydrates: 92gFiber: 3gSugar: 72gProtein: 6g

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Here are more fun hot cocoa bombs that you will love, too.

Thank you for sharing!

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