Candy Corn Hot Chocolate Bombs
Who doesn't love hot chocolate? Especially when it's a delicious cup of candy corn-infused cocoa. With this recipe, you'll get to enjoy the flavors of both Halloween and fall at the same time! The perfect Halloween Hot Chocolate.
Servings: 6 cocoa bombs
Ingredients
- 16 Ounces of White Melting Chocolate - Chips or Almond Bark
- 2 packets of Hot Cocoa Mix - about 1 heaping teaspoon in each Cocoa bomb
- 1 cup of Mini Marshmallows - about 5 to each Cocoa Bomb
- One package of Candy corn
- 6 cups of Hot Milk
- 1 set of Silicone Molds
- Melted White Chocolate to drizzle on top
- Food Coloring Gel - yellow and orange
- whipped cream optional
Instructions
- Begin by melting white chocolate and then dividing it into two bowls.
- Tint one bowl of white chocolate orange and the other bowl yellow.
- Fill one mold (6 cups) with orange chocolate and the other mold with yellow chocolate.
- Place in the freezer and let them set up for 20 minutes.
- Gather hot chocolate, candy corn, marshmallows, and whipped cream.
- Remove from the freezer and remove the chocolate cups from the mold.
- Heat a small nonstick pan, place one cup in the pan, slightly melt the edge and remove from pan, about 3 seconds.
- Fill that cup with cocoa, candy corns, and marshmallows, set aside.
- Melt the edge of another cup, about 3 seconds, and place on top of the cup you just filled with cocoa.
- Repeat until you have made all 6 cocoa bombs.
- Set each bomb onto a piece of parchment paper and drizzle with white chocolate, then stick candy corn on top and let sit for 30 minutes.
- When ready to serve, heat one cup of milk, place one hot cocoa bomb in a mug, and pour one cup of hot milk over the top.
- Each cocoa bomb will dissolve and cocoa will melt in the warm milk. stir, top with whipped cream and candy corn. Enjoy!