Halloween Chocolate Cocoa Bombs

Votes: 1

How to Make - Chocolate Cocoa Bombs for Halloween

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 632, total fat 29 G., saturated fats 17 G., proteins 7 G., carbohydrates 101 G., fiber 6 G., cholesterol 4 mg, sodium 119 mg, sugar 82 G.

To ensure your cocoa bombs are smooth, shiny, and delicious, it's important to use high-quality chocolate with at least 70% cocoa content and to temper it properly. Chocolate bombs filled with pre-made cocoa mix can be made ahead of time, but decorate with marshmallow webs just before serving. This cozy hot cocoa with a surprise will bring a special delight and Halloween atmosphere to the evening.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g high-quality dark chocolate (70% cocoa content), finely chopped
80 g instant cocoa mix (20 g hot chocolate sticks)
18–24 pumpkin pie-flavored marshmallows
6 little candy ghosts
6 small candy spiders
1–2 tbsp. chocolate sprinkles (vermicelli)
6 standard-sized marshmallows
12 candy eyes (candy sprinkles)
Milk for serving
6 additional candy spiders for decoration, optional
Special equipment: kitchen thermometer; 2 large silicone molds for chocolate bombs with 6 cavities, 6 cm in diameter; small brush; latex gloves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: hot chocolate mix, dark chocolate, marshmallow

Cooking the dish according to the recipe:

Tempering chocolate:

Place 220g of chocolate in a bowl and set it over a saucepan of simmering water. Heat, stirring, until the chocolate is almost completely melted (about 100°F (38°C) on a thermometer). Remove from heat and add the remaining chopped chocolate in 2-3 additions, stirring until melted. The tempered chocolate should be thick and about 90°F (32°C).
Divide the chocolate between two large 6-cavity silicone bomb molds (6 cm). Using a brush, spread the chocolate to the edges, ensuring an even thickness along the sides and bottom. Make sure the edges are thick enough. Let sit at room temperature until completely set, about 20–30 minutes. If you live in a hot area, you can refrigerate the molds for a few minutes.

Wearing latex gloves, carefully remove the chocolate hemispheres from the molds. Place them on a sheet of parchment paper on a work surface. Divide the cocoa mixture between 6 hemispheres, then top with 3-4 pumpkin marshmallows, 1 ghost, 1 spider, and 0.5-1 teaspoon sprinkles.
Heat a small nonstick frying pan over very low heat. To seal the bath bombs, place an empty half-sphere open-side down in the pan for just a second to allow the chocolate to melt. Then, place it over the filled half-sphere, making sure the edges are as even as possible. Repeat with the remaining half-spheres. Let set for about 5 minutes.
Marshmallow web:

Place standard marshmallows in a small microwave-safe bowl. Microwave until puffed and soft, 10-15 seconds. Using gloved fingers, pick up a small amount of marshmallow and pull it to form a thin thread. Wrap the thread around the bath bombs like a web. Continue pulling the marshmallows until all the bath bombs are covered in web. If desired, glue two googly eyes or a spider to each bath bomb.
To serve:

Heat 200 ml of milk for each bath bomb until it's very hot. Pour halfway into each mug, drop a bath bomb into each, and top up. Drink, stirring and pouring until the chocolate melts. A spider will float in the mug.