Jack Skellington Hot Chocolate Bombs Recipe
Introduction
These Jack Skellington Hot Chocolate Bombs are a fun and festive treat perfect for Halloween or any spooky occasion. Made with smooth white chocolate and filled with rich hot cocoa mix and marshmallows, they’re as delightful to look at as they are to enjoy.
Ingredients
- 1 bag Ghirardelli white chocolate wafers
- 6 tablespoons Swiss Miss hot chocolate mix
- 14 marshmallows or mini marshmallows
- Black sparkle gel (Wilton’s)
Instructions
- Step 1: Melt the white chocolate wafers according to the package directions, using a microwave.
- Step 2: Spoon the melted white chocolate into dome molds, spreading it into a thin, even layer with the back of a spoon. Place in the freezer for 10 minutes.
- Step 3: After 10 minutes, check the molds. Add more chocolate only to the spots where you can see through the mold, aiming for a firm but not overly thick shell. Return to freezer for another 10 minutes.
- Step 4: Carefully remove the chocolate domes from the molds and place them on a plate.
- Step 5: Heat a frying pan on low. Place one dome half, rim side down, on the pan briefly to slightly melt and smooth the edges. Quickly fill this half with about 2 tablespoons of hot chocolate mix and the marshmallows.
- Step 6: Repeat the heating process with the other dome half, then press the two halves together to seal the bomb evenly.
- Step 7: If the seal has holes, patch them with cooled melted chocolate or re-melted candy melts.
- Step 8: Use black sparkle gel to draw Jack Skellington’s face on each bomb. Refrigerate until ready to serve.
- Step 9: To enjoy, drop one bomb into about 3 cups of hot milk and watch the magic unfold.
Tips & Variations
- Use a silicone dome mold for easy removal of the chocolate shells.
- For a richer drink, use whole milk or add a splash of cream when serving.
- Replace marshmallows with white chocolate chips or crushed peppermint for a twist.
- If you don’t have black sparkle gel, use melted dark chocolate and a fine brush to create the face design.
Storage
Store the hot chocolate bombs in the refrigerator until ready to use, preferably in an airtight container to prevent moisture exposure. They will keep well for up to one week. When ready to serve, gently heat milk and add a bomb directly to the cup, stirring as it melts.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these without a dome mold?
A dome mold is ideal for shaping the bombs evenly. If you don’t have one, you can use half-sphere silicone molds or try shaping the chocolate by hand using parchment paper, but it may be more challenging to get a smooth finish.
What kind of chocolate works best?
White chocolate candy melts melt easily and set firmly, making them perfect for hot chocolate bombs. You can substitute with high-quality white chocolate bars but be sure to temper it correctly to avoid blooming and ensure smooth shells.
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Jack Skellington Hot Chocolate Bombs Recipe
- Total Time: 25 minutes
- Yield: 4 hot chocolate bombs 1x
- Diet: Vegetarian
Description
These Jack Skellington Hot Chocolate Bombs are a festive and fun treat perfect for Halloween or any spooky celebration. Made with creamy white chocolate shells filled with Swiss Miss hot chocolate mix and marshmallows, they melt beautifully in hot milk to create a rich, delicious hot cocoa. Decorated with black sparkle gel to resemble the iconic Halloween character, these bombs add a playful touch to your warm beverage.
Ingredients
Chocolate Shell
- 1 bag Ghirardelli white chocolate wafers (about 10–12 oz)
Filling
- 6 tablespoons Swiss Miss hot chocolate mix
- 14 marshmallows or mini marshmallows
Decoration
- Black sparkle gel (Wiltons)
Instructions
- Melt the Chocolate: Melt white chocolate wafer candy melts according to the package directions, typically in the microwave in 30-second intervals, stirring in between until smooth.
- Form the Shells: Add melted white chocolate to dome molds, spreading a thin layer evenly with the back of a spoon. Place the molds in the freezer for 10 minutes, then check the thickness. Add more chocolate only where the mold is translucent to ensure the shell holds but isn’t too thick. Freeze again for 10 minutes.
- Release the Shells: Carefully pop out each half of the bombs from the molds and place on a plate.
- Seal the Bombs: Heat a frying pan over low heat. Place one half of a bomb, open side down, on the pan to slightly melt and smooth the edges. Quickly add about 2 tablespoons of hot cocoa mix and marshmallows inside. Lightly melt the edge of the other half the same way and press it evenly on top to seal the bomb.
- Fix any Holes: If there are any holes or gaps, use cooled melted chocolate to patch them or re-melt and reseal the edges.
- Decorate: Draw Jack Skellington’s face on the bombs using black sparkle gel. Refrigerate the hot chocolate bombs until ready to use.
- Serve: Drop one hot chocolate bomb into about 3 cups of hot milk and stir as it melts to enjoy a creamy hot cocoa.
Notes
- Make sure the chocolate layers are thin enough to melt quickly but thick enough to hold their shape.
- Use low heat on the pan when sealing to avoid melting the chocolate too much.
- If the chocolate bloom occurs, it will still taste good though appearance may be affected.
- Store bombs in the refrigerator to maintain shape before serving.
- Use full-fat milk or plant-based alternatives for best melting results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Beverage
- Method: Stovetop
- Cuisine: American
Keywords: jack skellington, hot chocolate bombs, halloween treat, white chocolate, festive hot cocoa, marshmallow hot chocolate
