Take that chill off during Halloween festivities with these Eyeball Hot Cocoa Bombs. Made with creamy candy melts, delicious cocoa mix, and tasty mini marshmallows, they’ll be a creepy hit! Watch the realistic chocolate eye melt into some warm milk, and stir to combine for the perfect cold evening drink.
The best part about Halloween is getting to have a blast creating creepy foods and decorations. The kids always get a kick out of it, and it makes me feel like mom of the year when I get that smile out of them.
I tend to start early, decorating bits and pieces of the house, while whipping up recipes like Halloween Dipped Mint Oreos or No Bake Halloween Treats.
When the holiday gets closer, I like to start whipping out the big guns. That’s when I start making recipes like Red Velvet Halloween Cake, Halloween Macarons, or even Witch Finger Cookies!
However, I like to stay stocked up on these eye ball hot cocoa bombs because they’re a hit throughout the season. Go ahead, creep your kiddos out starting as soon as possible, and get every ounce of fun out of Halloween.
Where to get the molds for Halloween Hot Cocoa Bombs?
I purchased these silicone molds on amazon. There are also plastic molds, and individual molds, but I find that the silicon molds work best. You can also find them at Micheals.
How Do You Make Hot Cocoa Bombs from Scratch?
- Melt – Place each color of candy melt in a bowl and melt each color as it’s needed and place it in a frosting bag or baggie with a small tip cut from it.
- Make the eye – Place a quarter-sized portion of black in one half of the mold then freeze. Top with either green or blue chocolate and freeze again.
- Finish the design – Add the squiggly red lines and freeze once more. Coat all 12 cavities with the white chocolate and freeze for the last time.
- Assemble – Fill one side of the bomb with the cocoa mixture and marshmallows. Warm the open end of the other side of the cocoa bomb on a heat plate and immediately press against the filled side.
- Chill – Chill the finished molds for a few minutes. Add to a hot cup of milk and enjoy!
Tips and Variations
- Keep toothpicks nearby – Toothpicks are a handy tool when making hot chocolate bombs. You use them to manipulate the chocolate, especially for these eyeball cocoa bombs that have multiple colors.
- Use a hot plate – If you want an easier method than heating up a plate in the microwave, you can always use a small hot plate for the task.I’ve also seen people buy candle warmers just for this step of the process as well.
- Always fill the cocoa bombs first – Don’t start trying to melt the edges of the two halves to the bombs without first filling the other half. You want the chocolate to still be in a melted state when attaching it to the other end. If your bomb isn’t filled, you’ll have to melt it a second time, which is a lot of wasted time.
- You have to stir – Some people get the idea you can just add these cocoa bombs to a cup of hot milk and leave it at that. Just like any hot cocoa mix, you’ll have to stir these to get them fully melted and to get them combined thoroughly.
- Don’t use water – In my opinion, water makes these bombs gross. I wouldn’t recommend it.
Common Questions About Eyeball Hot Cocoa Bombs
How to Heat Milk for Cocoa Bombs?
It’s best to slowly heat milk as you don’t want it to curdle. Never boil milk, as this is what causes it to curdle. You can either use a double boiler setup or simply place the milk in a saucepan and slowly heat it. Stir it constantly until very light bubbles start to form on the edges of the pan, or steam is rising off the milk. Again, be sure to use low heat. This is the perfect way to heat milk for cocoa bombs.
What Kind of Chocolate is Used to Make Hot Cocoa Bombs?
All kinds of chocolate have been used to make varying types of hot cocoa bombs. Candy melts, which are basically easier to melt down and use white chocolate, are a common first choice. However, your run of the milk chocolate chips or baking chips would work great as well. The new trend are colorful hot chocolate bombs, which is why candy melts have become so popular in the use of making them. This is because it’s very difficult to color white chocolate without oil based food dyes, which aren’t easily found in stores.
Please feel free to share your experience with making these Eyeball Hot Cocoa Bombs in the comments below or on social media!
More Halloween Recipes You’re Sure to Love:
- Halloween Cupcakes
- Frankenstein Peanut Butter Cookies
- Graveyard Pudding Cups
- Candy Corn Cookies
- Halloween Face Pie Dip
- 2 cups White Candy Melts
- ¼ cups Red Candy Melts
- ¼ cups Blue Candy Melts
- ¼ cups Green Candy Melts
- ¼ cups Black Candy Melts
- 2 cups Hot Chocolate Mix
- 3 cups Mini Marshmallows
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Place each of the candy melts in separate microwave safe bowls and melt in the microwave per the directions on the package.
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Place the red, black, blue and green melted candy melts into separate zipper-top bags or piping bags, with a very small corner cut out.
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Drizzle a small quarter-sized circular spot of black candy melt into the bottom of each of 6 the molds. If the chocolate is not in a distinct circle, you can swirl the chocolate with a toothpick to smooth the edges to make it more of a circle. Place the molds in the freezer for 3-5 minutes to allow the chocolate to set.
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Remove the mold from the freezer and drizzle a small amount of blue or green candy melts over the black dot, letting it drizzle over the edge of the black, to create the colorful portion of the eye hape, again using a toothpick to ensure that the shape is circular, if desired.
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With the red candy melts, cut off the tiniest corner of your zipper-top bag or piping bag, then drizzle the veiny squiggle shapes over the entirety of the six molds with the colorful chocolate, overlapping and randomly located in every direction. Place the molds in the freezer for 3-5 minutes to allow the chocolate to set.
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Remove the mold from the freezer and place 1 tbsp melted white candy melts into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with all 12 bomb mold halves, both the pre-made colorful molds and the molds yet unused.
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Place the chocolate filled bomb molds into the freezer for 5 minutes.
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Remove molds from the freezer and gently peel the molds away from the chocolate, leaving the chocolate cups loose.
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Fill the colorful 6 molds with 2 tbsp hot chocolate mix and 6-8 mini marshmallows.
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Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
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Press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
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Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.
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Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
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To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
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