Trick R Treat Hot Chocolate Bombs
It’s another Halloween season, and I am once again finding inspiration in one of my favorite Halloween movies, 2007’s Trick r Treat. I was lucky enough to see one of the few theatrical screenings of this movie way back before it was released on dvd/blu-ray, and it’s been so cool to see it gain more and more popularity over the years. These days, every Spirit Halloween is now stocked with Trick r Treat costumes and decor.
Sam is one of my favorite horror movie villains. Probably because he’s equal parts creepy and cute. So for this recipe, we’re using Sam’s now iconic burlap mask and his flaming pumpkin as inspiration.
Hot Chocolate Bombs
1 1/2 cups dry milk powder
1 cup confectioners sugar
3/4 cup Hershy’s Special Dark cocoa powder (or other dutch process cocoa)
3/4 cup white chocolate chips
1/4 teaspoon salt
peanut butter candy melts
pumpkin spice candy melts
mini-marshmallows
Halloween sprinkles (optional)
royal icing in brown, black, yellow and orange
Special Equipment
silicone half sphere molds
food processor
To make the Hot Cocoa Mix:
Add the dry milk powder, confectioner’s sugar, cocoa powder, white chocolate chips and salt to the bowl of a food processor. Process until the mixture resembles sand. Transfer to air tight container and set aside.
To make the Hot Chocolate Bombs:
Melt the candy melts in a microwave-safe bowl until according to the package directions. Spoon a few tablespoons of melted candy into each of the half-sphere molds. Use the spoon to spread the melted candy up the sides of the mold. Be sure all sides of the mold are well-coated. Add more melted candy if necessary. Set aside to cool and harden.
When candy has hardened, carefully remove from the mold. Use a non-stick pan over low heat on the stove to even out the edges of half of the candy shells by setting them on the heated pan, open side down, for no more than a few seconds (you can also use a stoneware plate that’s been heated in the microwave for this step). Using these candy shells as a bowl, fill 3/4 of the way with your hot cocoa mix. Fill the rest up with mini-marshmallows and sprinkles.
Set the rest of your candy shells on the hot pan, one at a time, and top your hot chocolate bomb while the candy is still melted. Use a finger to smooth the seam on the hot chocolate bomb and set aside to allow to cool and harden.
To decorate:
Use the brown royal icing on the peanut butter-flavored hot chocolate bombs to create a “stitched” seam down the center and across. Use the black to make two small button eyes. That’s your Sam head!
Use the orange royal icing to create the pumpkin shape on your pumpkin spice cocoa bomb. Carefully set the bomb upright (seam along the top), and squeeze your royal icing out in a thin line above the top. Allow the royal icing to fall onto the cocoa bomb in a straight line. Repeat in a criss cross pattern over the top, then allow to dry. Set the cocoa bomb on its back, then use the yellow to make two cross-shaped eyes and mouth.
To use the hot chocolate bomb:
Heat a mug’s worth of milk (any kind!) on the stove until steaming. With the hot chocolate bomb in your mug, add the hot milk on top, and watch the bomb melt away and release the hot chocolate and marshmallows. Ta-da! Also works great with hot coffee (mocha anyone?)