Halloween Hot Cocoa Bombs

Ingredients

  • 12 ounces Bittersweet Chocolate, finely chopped
  • 2 packages Hot Cocoa Mix, no marshmallows
  • 20 Pumpkin Spice Marshmallows
  • 6 Small Candy Ghosts
  • 6 Small Candy Spiders
  • 2 tablespoons Chocolate Sprinkles
  • 6 Regular Marshmallows
  • 12 Candy Eyes
  • Milk, for serving

Directions

  1. Temper the chocolate: put 8 ounces of the chocolate in a double boiler over low heat; heat, stirring until the chocolate is almost melted, 100F on an instant red thermometer; remove from the heat and add the remaining chopped chocolate in 2 rounds; stir until melted; the tempered chocolate will be thick and 90F
  2. Divide the chocolate among 2 large 6 cavity silicone hot chocolate bomb molds 2 ½ inch diameter cavities
  3. Use a small brush to brush the chocolate up the sides, make an even coat on the sides and bottom; make sure the sides are thick enough all the way to the edge of the molds
  4. Let sit at room temperature until completely set 20-30 minutes
  5. Using latex gloves, remove the chocolate half-spheres from the molds; place them on parchment paper; divide the hot cocoa among the 6 half-spheres; add 4 pumpkin spice marshmallows, 1 candy ghost, 1 candy spider and ½ teaspoon of sprinkles to each half-sphere
  6. Warm a small nonstick skillet over very low heat; to seal the hot cocoa bombs: place an unfilled half-sphere on the skillet with the open-side down for a second to warm the chocolate; place on top of a filled half-sphere, matching the seams; repeat with the remaining half-spheres; let sit until hardened about 5 minutes
  7. Marshmallow webs: put the regular marshmallows in a small microwaveable bowl; microwave until the marshmallows inflate and soften, 10-15 seconds; with gloves on, get a small amount of marshmallow and stretch between your fingers to make thin webbing
  8. Stretch the webbing over and around the hot chocolate bombs; continue to pull and stretch the marshmallow until all of the bombs are cover in webbing; add 2 candy eyes to each
  9. To serve: heat 7 ounces of milk per bomb until very hot; add to mugs and drop in the hot chocolate bombs; stir to melt the chocolate