These Eyeball Hot Cocoa Bombs are a creepy cool way to make Homemade Hot Cocoa that is perfect for the spooky season. Serve these up on Halloween for the perfect sippable treat.
Eyeball Hot Cocoa Bombs
The Viral Hot Cocoa Bomb trend from 2020 isn’t going anywhere and that is what inspired me to make something spooky and cool for Halloween.
Remember those Eyeball Jello Shots we made? Well, these are just like those except they are made from melted candy wafers and you throw them into a cup of hot milk to watch this tasty treat come to life!
Serve these alongside the Eyeball Deviled Eggs and you’ll have a Halloween Buffet table that will be the talk of the party.
What You Need to Make Eyeball Hot Cocoa Bombs
- ¼ c black candy melts
- ¼ c green candy melts
- ¼ c orange candy melts
- ¼ c red candy melts
- 1 c white candy melts
- 6 Tbs chocolate milk/hot cocoa mix
- ½ c mini marshmallows
- Silicone Sphere Mold
How to Make Eyeball Hot Cocoa Bombs
In a small bowl, warm the black candy melts in the microwave in 30 second intervals, stirring each time. This should take 30-60 seconds.
Once completely melted and smooth, spoon into a baggie or piping bag. Snip a corner to make a nickel sized hole. Pipe a quarter sized circle into the center of 6 half sphere, silicone molds. Place into the freezer to quickset for 5 minutes.
Warm the green and orange candy melts in two separate bowls in 30 second intervals, stirring each time. This should take 30-60 seconds. Spoon the melts into two separate baggies. Snip a corner to make a nickel sized hole.
Pipe a 1” round circle on top of the black candy melt. You want the orange or green circle to be large enough to create an iris but you do not want it so big that it seems out of proportion to the rest of the eye. Once all of the eyes have orange or green, place back into the freezer to quickset for 5 minutes.
Warm the half of the red candy melts in 30 second intervals, stirring each time. This will take 30-60 seconds. Once melted, spoon into a baggie. Snip a very small hole in one corner. Pipe a bunch of squiggly lines going up the sides of each half sphere mold to create a bloodshot look. The more you pipe, the more bloodshot it will look, however, piping too much will cause it to look excessively done. Place into the freezer to quickset for 5 minutes.
Warm half of the white candy melts in the microwave in 30 second intervals, stirring each time. This should take 60-90 seconds to completely melt.
Using a pastry brush, brush a thick layer of white candy melt over the entire surface of each mold. Be gentle and quick when brushing over the red lines as the warm candy will cause the thin red lines to melt. Be sure to coat the molds well at the top edges as these will be delicate. Place into the freezer to quickset for 5 minutes. Once set, gently remove from the silicone molds and set aside.
To make the bottom halves, melt the remaining red candy melts. Repeat the previous steps to make the squiggly bloodshot look. Place into the freezer to quickset for 5 minutes. Melt the remaining white candy melts. Use a pastry brush to completely coat the entire half sphere mold. Place into the freezer to quickset for 5 minutes. Once set, gently remove the half spheres from the silicone mold.
Fill each of the bottom half spheres with 1 Tbs of cocoa mix. Top with a few mini marshmallows.
Warm a small plate for 45 seconds to a minute in the microwave. Place the top half sphere onto the warm plate for a few seconds so that the edges melt to create a glue.
Place the top half sphere onto the filled bottom half. Run a clean finger around the edges to smooth out. Repeat with the remaining spheres.
To make the hot cocoa, place a cocoa bomb into the bottom of a mug. Top with warm milk. Let the shell melt for several seconds before stirring to emulsify.
Serve and enjoy!
Helpful Tips:
- When warming up the candy melts, the white ones will occasionally burn on the bottom. Be sure that you do not warm them for more than 30 seconds at a time to avoid burning them. Make sure you mix well each time. If the candy melts do burn, discard them and start over. Be sure to wash and dry the bowl well before starting over so as to avoid any previously burnt flavor. If you warm them for 30 seconds and find they are still burning, reduce the time to 15 seconds and stir after each interval.
- Don’t add more than the recommended amount of candy melt to each mold as it will create too thick of a bomb shell and you will not be able to fill it with many fillings.
- If you are unable to “glue” both halves together, you may have too many marshmallows in the middle. Simply remove a couple marshmallows and try again.
Eyeball Hot Cocoa Bombs
Equipment
Ingredients
- ¼ c black candy melts
- ¼ c green candy melts
- ¼ c orange candy melts
- ¼ c red candy melts
- 1 c white candy melts
- 6 Tbs chocolate milk/hot cocoa mix
- ½ c mini marshmallows
Instructions
- In a small bowl, warm the black candy melts in the microwave in 30 second intervals, stirring each time. This should take 30-60 seconds.
- Once completely melted and smooth, spoon into a baggie or piping bag. Snip a corner to make a nickel sized hole. Pipe a quarter sized circle into the center of 6 half sphere, silicone molds. Place into the freezer to quickset for 5 minutes.
- Warm the green and orange candy melts in two separate bowls in 30 second intervals, stirring each time. This should take 30-60 seconds. Spoon the melts into two separate baggies. Snip a corner to make a nickel sized hole.
- Pipe a 1” round circle on top of the black candy melt. You want the orange or green circle to be large enough to create an iris but you do not want it so big that it seems out of proportion to the rest of the eye. Once all of the eyes have orange or green, place back into the freezer to quickset for 5 minutes.
- Warm the half of the red candy melts in 30 second intervals, stirring each time. This will take 30-60 seconds. Once melted, spoon into a baggie. Snip a very small hole in one corner. Pipe a bunch of squiggly lines going up the sides of each half sphere mold to create a bloodshot look. The more you pipe, the more bloodshot it will look, however, piping too much will cause it to look excessively done. Place into the freezer to quickset for 5 minutes.
- Warm half of the white candy melts in the microwave in 30 second intervals, stirring each time. This should take 60-90 seconds to completely melt.
- Using a pastry brush, brush a thick layer of white candy melt over the entire surface of each mold. Be gentle and quick when brushing over the red lines as the warm candy will cause the thin red lines to melt. Be sure to coat the molds well at the top edges as these will be delicate. Place into the freezer to quickset for 5 minutes. Once set, gently remove from the silicone molds and set aside.
- To make the bottom halves, melt the remaining red candy melts. Repeat the previous steps to make the squiggly bloodshot look. Place into the freezer to quickset for 5 minutes. Melt the remaining white candy melts. Use a pastry brush to completely coat the entire half sphere mold. Place into the freezer to quickset for 5 minutes. Once set, gently remove the half spheres from the silicone mold.
- Fill each of the bottom half spheres with 1 Tbs of cocoa mix. Top with a few mini marshmallows.
- Warm a small plate for 45 seconds to a minute in the microwave. Place the top half sphere onto the warm plate for a few seconds so that the edges melt to create a glue.
- Place the top half sphere onto the filled bottom half. Run a clean finger around the edges to smooth out. Repeat with the remaining spheres.
- To make the hot cocoa, place a cocoa bomb into the bottom of a mug. Top with warm milk. Let the shell melt for several seconds before stirring to emulsify.
- Serve and enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.