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

Scale

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