Jack Skellington Hot Cocoa Bombs are the coolest way to make homemade hot chocolate for Halloween. These require just 4-ingredients to make and are simply meant to be for any Nightmare Before Christmas Fan!

Jack Skellington Hot Cocoa Bombs

I love everything about Halloween but especially Nightmare Before Christmas.

Over the years I’ve made all sorts of cool Halloween treats for our parties including Jack Skellington Jello Shots, Sally Jello Shots, Jack Skellington Cookie Skillet, Oogie Boogie Cookies and even a Jack Skellington Cheese Ball.

But these Jack Skellington Hot Cocoa Bombs really take things to the next level. Once they melt in a hot cup of milk, you’ll have a pumpkin spice flavored hot cocoa to sip on.

They are easy to make and the kids absolutely love them. You can even make them ahead of time and gift them to friends and family. I am sure they will be a huge hit for any Nightmare Before Christmas Fan!

What You Need to Make Jack Skellington Hot Cocoa Bombs

1 – 30oz Bag of Ghirardelli White Chocolate melting wafers
2 Cups of pumpkin spice hot cocoa mix
1 Cup mini marshmallows
1 small skillet over very low heat
1 disposable piping bag
1 bottle of black cookie icing
1 cookie sheet fitted with wax paper
2 Silicone Sphere Molds

How to Make Jack Skellington Hot Cocoa Bombs

Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it

Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth

Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold

Carefully swirl the chocolate to completely coat the inside of the mold

Lightly shake the extra chocolate back into the bowl

Place the coated molds into the fridge for 5-10 minutes

Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell

Carefully place the mold onto the cookie sheet

Repeat steps with remaining molds

You should now have 8 half sphere molds

Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging

Place the shell back onto the cookie sheet and allow the edge to harden

Scoop about 1 Tablespoon of the pumpkin spice hot cocoa mix into the bottom of the sphere mold

Place a few mini marshmallows into the shell

Place the top of the shell back onto the warm pan to melt the edges for a few seconds

Quickly place the melted edges onto the filled shell and gently press down

Squeeze the cookie icing into the piping bag and cut the tip off (or use directly from the container if it has a fine tip)

Carefully pipe the details of Jack Skellington’s face. You can make some smiling, some creepy, and some fun faced!

Allow the icing to harden before enjoying in a 8oz glass of steaming milk!

Hot Cocoa Bomb Tips:

Avoid getting the candy melts wet (as in with water) or they will seize and will be ruined.
The chocolate bombs need to be stored somewhere cool or they will melt.
Avoid holding or touching the hot cocoa bombs for too long or they will melt in your hands.
You can wear food safe gloves to avoid getting fingerprints on your chocolate bombs.
To have easier control of the silicone molds and to make the chocolate come out easier, you can cut the silicone molds so that each sphere mold is by itself. You can read how to cut your hot chocolate bomb mold here.
To make a hot plate, place a microwave safe plate inside the microwave for 30 seconds and check on it. If it’s hot enough, remove with a heat resistant mitten. If not, heat for another 30 seconds until hot.
To store, keep them in an airtight container in fridge to avoid melting.
You do not need to spray the silicone mold with cooking spray, the hot cocoa bombs pop right out without any extra steps.
You can place them inside sealed bags for gift giving.

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