Jack O’Lantern Hot Chocolate Bombs Recipe
Introduction
Celebrate the season with these festive Jack O’Lantern Hot Chocolate Bombs. They’re a fun and delicious way to enjoy rich hot chocolate with a spooky twist. Perfect for cozy nights or Halloween parties!
Ingredients
- 12 oz bag orange candy melts (Sweet Tooth Fairy)
- 2 individual packages pumpkin spiced Swiss Miss
- 16 mini marshmallow bits
- 3 pretzel pieces
- Sprinkle confetti for the top
Instructions
- Step 1: Melt the orange candy melts according to the package instructions until smooth.
- Step 2: Coat the pumpkin mold with the melted candy melts until it’s opaque and the mold is fully covered. Freeze for 10 minutes to set.
- Step 3: Carefully remove the hardened pumpkin shells from the mold and set them aside.
- Step 4: Warm a skillet over the lowest heat. Place the backside of one pumpkin shell on the skillet and let it melt slightly and evenly.
- Step 5: Quickly fill the melted side with one package of pumpkin spiced Swiss Miss and about half the mini marshmallows.
- Step 6: Heat the backside of another pumpkin shell on the skillet, then press it onto the filled shell to seal and form a complete sphere, ensuring both sides are even.
- Step 7: If any holes remain, use cooled (not hot) melted chocolate to seal them carefully to avoid enlarging the holes.
- Step 8: Attach a piece of broken pretzel to the top of the pumpkin with cooled melted chocolate to mimic a pumpkin stem.
- Step 9: Using a pastry brush, brush cooled melted chocolate over the top and sprinkle with confetti for decoration.
- Step 10: Place the finished hot chocolate bombs in the refrigerator until ready to serve.
Tips & Variations
- Use a silicone mold designed for spheres to make removal easier and produce smooth pumpkin shapes.
- For extra flavor, add a pinch of cinnamon or nutmeg into the hot chocolate powder before filling the bombs.
- Swap pretzels with candy cane pieces for a minty twist during the holidays.
- Be patient when sealing the bombs; cooled chocolate works best to avoid cracking or melting the shells.
Storage
Store the hot chocolate bombs in an airtight container in the refrigerator for up to one week. When ready to enjoy, place one bomb in a mug and pour hot milk over it to melt the shell and reveal the delicious hot chocolate inside.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of candy melts?
Yes, you can use regular chocolate, but candy melts are recommended because they harden smoothly and have a glossy finish that’s perfect for molds.
How do I prevent the bombs from breaking when removing from the mold?
Make sure the candy melts are fully set before removing and gently flex the mold to release the shells. If needed, place the mold in the freezer for a few minutes to help the shells pop out easily.
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Jack O’Lantern Hot Chocolate Bombs Recipe
- Total Time: 30 minutes
- Yield: 6 hot chocolate bombs 1x
Description
This festive Jack O’Lantern Hot Chocolate Bombs recipe features orange candy melt shells filled with pumpkin spiced hot chocolate mix and mini marshmallows, perfect for a cozy autumn treat or Halloween celebration. The bombs are creatively decorated with pretzel stems and colorful sprinkles to resemble charming pumpkin lanterns that melt into a delicious drink when poured with hot milk.
Ingredients
Shell
- 12 oz bag orange candy melts (Sweet Tooth Fairy brand recommended)
Filling
- 2 individual packages pumpkin spiced Swiss Miss hot cocoa mix
- 16 mini marshmallow bits
Decoration
- 3 pretzel pieces (for pumpkin tops)
- Sprinkle confetti (for garnish)
Instructions
- Melt Candy Melts: Melt the orange candy melts according to the package directions until smooth and glossy.
- Coat Pumpkin Mold: Using the melted orange candy, coat the inside of the pumpkin mold thoroughly so that the mold is completely covered and no transparent spots remain. Freeze the coated mold for 10 minutes to set the candy shell.
- Remove Candy Shells: Carefully remove the hardened candy shells from the pumpkin mold and set them aside on a flat surface.
- Seal & Fill Bombs: Warm a skillet on the lowest heat setting. Place the backside of one candy shell down on the skillet to gently melt the rim evenly. Quickly fill it with one package of pumpkin spiced Swiss Miss hot cocoa mix and 8 mini marshmallows, then heat another candy shell’s backside and press it onto the filled half. Ensure the two halves align well to seal the bomb.
- Seal Any Holes: If there are any gaps or holes along the seal, use cooled, solidified chocolate to patch these instead of hot chocolate, to avoid enlarging the holes.
- Add Pretzel Stem: Attach a piece of broken pretzel to the top of each pumpkin bomb by brushing cooled chocolate onto the top and pressing the pretzel into place to resemble a pumpkin stem.
- Decorate Top: Using a pastry brush, apply cooled chocolate on top of the pumpkin and immediately sprinkle colorful confetti sprinkles for a festive look.
- Chill Until Ready: Place the completed hot chocolate bombs in the fridge until you are ready to serve them for best results.
Notes
- Be sure to cool the chocolate before using it to seal the bombs to prevent melting and large holes.
- These bombs can be stored in the fridge for up to one week or frozen for longer storage.
- To serve, place a bomb in a mug and pour hot milk over it to watch the pumpkin design melt and reveal the hot cocoa mixture inside.
- Use gentle heat when melting candy melts to prevent burning and grainy texture.
- If you do not have a pumpkin mold, a semi-spherical mold can be used and decorated similarly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: Hot Chocolate Bombs, Jack O’Lantern, Halloween Treat, Pumpkin Spice, Candy Melts, Festive Drink
