Celebrate Halloween in style this year with some homemade Jack Skellington Hot Chocolate Bombs! This easy-to-make treat uses just four ingredients and is sure to be the hit of any spooky party.
Halloween Cocoa Bombs
Halloween is just around the corner, and everyone is gearing up for spooky celebrations.
This year, why not add some extra fun to your Halloween party with some delicious Jack Skellington hot cocoa bombs?
If you are a fan of Nightmare Before Christmas, you will love these hot cocoa bombs.
They are easy to make with just four ingredients, and they are perfect for anyone who loves smooth hot chocolate and anything Halloween.
Why You Will Love This Recipe
- Unique, memorable Halloween party experience with Jack Skellington hot cocoa bombs
- Four-ingredient recipe
- No fuss or mess
- The perfect gift for all of your Nightmare Before Christmas fans
- Spooky spin on a cozy holiday favorite with just a few simple steps
Makes: 3
Prep: 20 Minutes
Jack Skellington Hot Chocolate Bombs Ingredients
- Ghirardelli’s white chocolate wafers
- Swiss miss hot chocolate mix
- Marshmallows or mini marshmallows
- Black sparkle gel (Wiltons)
Melt the chocolate
Melt the white chocolate wafers in a heat-proof bowl, either in the microwave or using a double boiler.
Prepare the molds
Use a silicone mold to form the hot cocoa bombs. Spoon a little bit of melted white chocolate into each mold, and use the back of the spoon to spread it around the edges. Make sure to leave enough space in the center to add the hot chocolate mix and marshmallows.
Fill the molds
Once you have finished spreading the chocolate around the edges of the molds, let it sit for a few minutes to harden. Then, add a tablespoon of the hot chocolate mix in the center of each mold, and top it with marshmallows.
Form the bombs
Spoon a little bit more melted white chocolate over the hot chocolate mix and marshmallows to seal the bombs. Make sure to cover the top completely.
Decorate the bombs
Use the black sparkle gel to draw Jack Skellington’s face on each bomb. Let it sit for a few minutes to harden.
Heat and enjoy
To enjoy your Jack Skellington hot cocoa bombs, heat some milk and drop a bomb into your mug.
Watch as the bomb dissolves and releases the delicious hot chocolate mix and marshmallows.
Printable Recipe Card and Nutritional Values
Jack Skellington Hot Chocolate Bombs
Ingredients
- 1 bag of Ghirardelli’s white chocolate wafers
- 6 tablespoons swiss miss hot chocolate mix
- 14 marshmallows or mini marshmallows
- Black sparkle gel Wiltons
Instructions
- Melt white chocolate wafer candy melts to the package directions in the microwave.
- Add white chocolate wafer melts to the dome mold and spread with the back of a spoon. Do this in one thin layer to coat then place in the freezer for 10 minutes.
- Take it back out and coat only where you can see through the mold.
- If you cannot see through the mold you do not need to add more. You want the bomb to stay together but not be too thick.
- If you add more to the see-through spots then place back in the freezer for another 10 minutes. Remove and slowly pop out each side of the bombs. Place on a plate.
- Heat a frying pan to low heat. Place one side of the bomb rim open side down onto the frying pan. This will lightly melt and even out the edges.
- Quickly add about 2 tablespoons of cocoa mix to the bomb and marshmallows. Melt the other side of the bomb’s rim and then place it evenly with the other side.
- This will seal them together evenly. Do not add hot chocolate to the outside as it will just melt the bomb. If you have a hole then add cooled chocolate to the outside or re-melt the candy melts and try again.
- Draw on Jack Skellington’s face with the black sparkle gel. Keep in fridge until ready to serve.
- Serve in about 3 cups of hot milk.
