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Candy Corn Hot Chocolate Bombs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 49 reviews
  • Author: Melanie
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes plus 50 minutes setting time
  • Yield: 6 cocoa bombs
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Description

Indulge in the festive fun of Candy Corn Hot Chocolate Bombs, a delightful twist on classic hot cocoa. These colorful white chocolate spheres are infused with vibrant orange and yellow hues, filled with rich hot cocoa mix, mini marshmallows, and adorned with candy corn for a sweet seasonal touch. Simply drop one into hot milk and watch the magic as it melts to create a creamy, comforting drink perfect for cozy moments or Halloween celebrations.

Ingredients

Scale

Chocolate Shell

  • 16 ounces white melting chocolate (chips or almond bark)
  • Food coloring gel – yellow and orange

Filling

  • 2 packets hot cocoa mix (about 1 heaping teaspoon per bomb)
  • 1 cup mini marshmallows (about 5 marshmallows per bomb)
  • One package candy corn
  • Melted white chocolate for drizzling

To Serve

  • 6 cups hot milk
  • Whipped cream (optional)

Equipment

  • 1 set silicone molds
  • Nonstick pan
  • Parchment paper

Instructions

  1. Melt the Chocolate: Begin by melting the white chocolate completely until smooth, then divide it evenly into two separate bowls.
  2. Tint the Chocolate: Add orange food coloring gel to one bowl and yellow to the other, mixing well until the colors are vibrant and uniform.
  3. Fill the Molds: Spoon the orange chocolate into one set of silicone molds and the yellow chocolate into another, covering all six mold cavities.
  4. Freeze to Set: Place the filled molds in the freezer for 20 minutes to allow the chocolate shells to harden firmly.
  5. Prepare the Filling: Gather the hot cocoa mix packets, mini marshmallows, candy corn, and optional whipped cream for assembly.
  6. Demold the Chocolate Cups: Carefully remove the frozen chocolate shells from the molds, handling gently to avoid cracks.
  7. Smooth the Edges: Heat a small nonstick pan slightly; place one chocolate cup in the pan for about 3 seconds just enough to melt its edge, then quickly remove.
  8. Fill the Cups: Fill the warmed chocolate cup with approximately 1 heaping teaspoon of hot cocoa mix, mini marshmallows (about 5), and some candy corn, then set aside.
  9. Seal the Bombs: Repeat the melting edge process with another chocolate cup, then gently press it on top of the filled cup to seal the cocoa bomb.
  10. Repeat Assembly: Continue this process until all six cocoa bombs are assembled and sealed.
  11. Decorate: Place each sealed cocoa bomb onto parchment paper, drizzle melted white chocolate on top, and stick candy corn on the drizzle. Allow the bombs to set for 30 minutes at room temperature.
  12. Serve: To prepare, heat 1 cup of milk until hot. Place one cocoa bomb into a mug and pour the hot milk over it. The bomb will dissolve, releasing the cocoa mix and marshmallows.
  13. Enjoy: Stir the hot chocolate well, top with whipped cream and additional candy corn if desired, then savor your festive treat!

Notes

  • Use good-quality white chocolate for the best smoothness and flavor.
  • Adjust the number of marshmallows or candy corn inside according to taste.
  • The dipping of the edges requires quick handling to avoid melting too much chocolate and breaking the shell.
  • These cocoa bombs can be stored in an airtight container at room temperature for up to 2 weeks.
  • For a faster set, chocolate cups can be refrigerated instead of freezing but give more time for hardening.
  • Be careful when heating the milk; avoid boiling to prevent burning the dairy.

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Find it online: https://flavorfestkitchen.com/candy-corn-hot-chocolate-bombs-recipe/