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+ servings

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.
Prep Time15 mins
Chill Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Halloween Hot Chocolate Bombs
Servings: 6 cocoa bombs
Author: Jill


  • 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


  • 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!