These Eyeball Hot Cocoa Bombs are a monstrously delicious way to celebrate the Halloween season! They’re made with candy melts, hot cocoa, marshmallows, and candy eyeballs!
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I’ve been thinking about making these Halloween hot cocoa bombs for a while. Since we celebrated October birthdays a couple weekends ago, I decided to finally make them to share with my family. Not only is hot cocoa a beverage enjoyed by nearly everyone, but I knew that my nieces and nephew would get a kick out of them.
Just like my other hot cocoa bomb recipes, these hot cocoa bombs are relatively easy to make. I wanted to give them a “monster” vibe for Halloween. So I made them with light green candy melts and eyeball wafers. Then, I filled them with hot cocoa mix, marshmallow bits, and added some bloody eyeball candies as a fun surprise.
Once the hot cocoa bombs were put together, I placed them in Halloween cupcake liners. I stored them in the fridge until I was ready to bring them to our celebration. You could also wrap them in small cellophane bags and tie with ribbon. They make a cute, edible Halloween gift with a little “trick” within the “treat!”
Halloween Eyeball Hot Cocoa Bombs
With so many different candy melt colors available, you could make your monster eyeball hot cocoa bombs a color other than green. However, I thought the bright green was fun! After I made a couple hot cocoa bombs, I realized that they reminded me of Mike Wazowski from Monsters, Inc.!
The first thing we need to do is plop our hot cocoa molds onto a small baking sheet. This will make it way easier to transfer them to the freezer. Then, we can melt the candy melts.
Add the melts to a microwave-safe bowl and microwave according to the package until smooth. Spoon a little of the melted candy into the molds. Use the back of the spoon to spread the candy into the bottom and up the sides of the mold.
Next, I put the molds into the freezer for about 5 minutes, or until the melts were completely solid. I also heated a small plate in the microwave for about 25-30 seconds.
I placed a candy shell open-side-down onto the plate and gently moved it around so the edge was smooth. Then, I filled the shell with hot cocoa mix, marshmallow bits, and candy eyes.
Take another shell and smooth the edges on the plate. Place the shell onto the filled half and use extra melted candy to seal the edges.
Finish the hot cocoa bomb by adding a dot of melted candy on top. Then, adding an eyeball wafer on top.
Repeat until the rest of the cocoa bombs are made. Then, store in an airtight container or in plastic wrap in the fridge until ready to use.
Once you’re ready to make cocoa, warm up a mug of milk, add the hot cocoa bomb, and stir!
- 1 - 12 oz. package light green candy melts
- 1 cup hot cocoa mix
- 1 cup mini marshmallow bits
- Bloody eyeball sprinkles
- Eyeball wafers
- Halloween cupcake liners
- Place molds onto small baking sheet.
- Place candy melts into a microwave-safe bowl and microwave according to package. Then, spoon a little of the melted candy into the mold.
- Use the back of the spoon to spread the candy evenly around the bottom and sides of the mold. You want it to be thick, but not too thick. It's okay if some of the chocolate goes over the edge of the mold.
- Once molds are completely filled, place in the freezer for 5 minutes, or until completely solid.
- Microwave a small plate just until it's warm to the touch, about 25-30 seconds. Place the open side of the shell half onto the plate and move it gently around the surface until the edge is smooth.
- Place into a cupcake liner. Then, spoon a little of the hot chocolate mix into the shell. Top with marshallows and eyeball sprinkles.
- Grab another shell half, warm it on the plate to create a smooth edge, and place on top of the filled shell.
- Use extra melted candy to seal the seam of the cocoa bomb.
- Add a drop of melted candy to the top of the cocoa bomb. Then, place a candy wafer on top.
- Repeat with the rest of the candy shell halves until all of the cocoa bombs are made.
- Store hot cocoa bombs in a sealed container in the fridge or freezer until ready to use or gift.
Unfortunately, the eyeball candies I used were too heavy to float to the top of the hot cocoa. But you can still see them while you’re stirring. Nevertheless, they were a spooky cute touch to these Halloween hot cocoa bombs!
Did you make this Halloween Eyeball Hot Cocoa Bombs recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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