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Jack O’Lantern Hot Chocolate Bombs Recipe

★★★★★

4.9 from 98 reviews
  • Author: Ethan
  • 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

Scale

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

  1. Melt Candy Melts: Melt the orange candy melts according to the package directions until smooth and glossy.
  2. 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.
  3. Remove Candy Shells: Carefully remove the hardened candy shells from the pumpkin mold and set them aside on a flat surface.
  4. 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.
  5. 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.
  6. 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.
  7. Decorate Top: Using a pastry brush, apply cooled chocolate on top of the pumpkin and immediately sprinkle colorful confetti sprinkles for a festive look.
  8. 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

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Find it online: https://theethankitchen.com/jack-olantern-hot-chocolate-bombs-recipe/