Salted Caramel Gold Skull Hot Cocoa Bombs (with Spiced Rum)

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This recipe for gold-colored Skull Hot Cocoa Bombs will surely raise your spirits and get you in the mood for some spooky festivities! It’s the perfect drink to sip on after a night of Trick or Treating – and for the adults, it has a spiced rum ganache ball inside, to add extra warmth to this chocolatey beverage!

I’ve got 50+ freakishly good Halloween Recipes for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!

A skull-shaped hot cocoa bomb colored cold, sitting on a plastic skeleton hand and a purple mug in the background. Text overlay says"Gold Skull Salted Caramel Hot Cocoa Bomb". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Skull Hot Cocoa Bombs

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Hot chocolate bombs have taken the world by storm, particularly in the autumn and winter months when you want to get cozy with a hot beverage! There is nothing more comforting than a mug of warming hot chocolate.

These skull-shaped hot cocoa bombs are just perfect for Halloween! Serve them up at your Halloween gatherings, or as a delicious treat after a night out Trick or Treating with the kids. They would also make wonderful little gifts or party favors!

The milk chocolate skulls are filled with salted caramel hot chocolate mix, mini marshmallows, skull and bone sprinkles, and for the adults, a rum ganache ball (remember to leave them out for the non-drinkers and children). The final flourish is a spray of gold cake mist which I think makes them look extra magical!

If you’ve made cocoa bombs in the past, then you could probably head on down to the recipe card and get making them, but if these are going to be your first try, then please read through as I’ve got tips along the way to help you.

Skull-Shaped Hot Cocoa Bomb with Salted Caramel

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

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Skull Mold

More Recipes Using Chocolate

One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:

More Hot Cocoa Bomb Recipes

Looking for more chocolate bombs to make? Check these recipes out next:

Skull Hot Cocoa Bombs! Fun to Make for Halloween!

Hot Cocoa Bomb Making Tips

Hot cocoa bombs are a lot easier to make than you might think. The very first time I made them I thought I would fail, but I couldn’t believe how easy it actually was! Here are my tips for success!

I know that these Halloween hot cocoa bombs are in the shape of a skull, but they’re not any more difficult to make.

  • Place a plate in the freezer before you start making the skull halves. Place the skulls onto the cold plate when assembling the cocoa bombs to help keep them cool.
  • The skull mold (available on Etsy) that I have suggested comes with flexible inserts to place inside the hard mold, making the chocolate spread out and fill the cavity evenly. Then a slightly smaller rigid mold goes on top to hold everything together. This type of mold will make making your skulls a breeze!
  • Remove the insert and outer molds carefuly so as not to crack the chocolate. Always make extras just in case! As you become more experienced and skilled you’ll find that it is not as tricky as you might think.
  • Before filling your cocoa bombs, you will want to make sure the edges are even so that when you seal them together they adhere well without any gaps.
  • My preferred method is to place a small plate in the microwave for 30-60 seconds until warm and then rubbing the chocolate shell over the plate to gently melt the edges.
  • You can also heat up a shallow pan on the stove, place a piece of wax paper into the pan, rub the chocolate skull halves on that to gently melt.
  • Follow the directions on the package of hot chocolate mix to see how much you need to make a mug of hot chocolate, and place that inside the bomb. 1-2 tablespoons should probably be enough, and will fit intside the cocoa bombs.
  • To attach the skull halves together, gently melt the edges again and place together, holding until set If you find there are any gaps, use a little melted chocolate to seal up the hole. You could also pipe melted chocolate around the edge to stick the two halves together.

How Do I Make Skull Hot Cocoa Bomb?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How to Make a Skull Hot Cocoa Bomb

Skull Hot Cocoa Bombs

Yield: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 4 hours

This gold-colored Skull Hot Cocoa Bomb will surely raise your spirits and get you in the mood for some spooky festivities! This recipe includes (optional) rum truffles. Leave these out if making for non-drinkers or children.

Ingredients

For the Rum Truffles (Optional)

  • 4 oz (115g) semi-sweet chocolate chips (plain chocolate)
  • 4 oz (115g) bittersweet chocolate chips (dark 70% chocolate)
  • 5 oz (140ml) sweetened condensed milk
  • 2 Tbsp Spiced Rum (or any kind you like, coconut, for example)

For the Skull Hot Cocoa Bombs

  • Skull Mold (Available on Etsy)
  • 3 (10-oz) packages Ghirardelli Milk Chocolate Melting Wafers
  • 1 can Wilton Gold Color Mist
  • 2 cups of salted caramel hot cocoa mix
  • 1 cup mini marshmallows
  • Skull & Bones Sprinkles, optional

Instructions

  1. To make the rum truffles, melt the chocolate in a double boiler or in a bowl over a saucepan filled with a little water and brought to a simmer. (Do not allow water to touch the bowl, or get inside the bowl of melting chocolate or it will seize up and render useless!).
  2. When the chocolate has completely melted, whisk in the condensed milk and rum until thickened.
  3. Remove from the heat and place in the fridge for 3 hours to set.
  4. Use a small ice cream scoop or melon baller to scoop out some of the rum ganache and roll it into balls. Set on a tray covered with wax paper and place back in the fridge while you make the skulls.
  5. The skull mold is listed in the Recommended Products section below. It has 3 parts to it. The base part of the mold is the one that will have the face of the skull. There will be a flexible plastic insert, and then you will have another plastic piece that goes into the face of the skulls to keep the flexible parts in place. It sounds complicated, but so much more obvious when you have the mold in front of you!
  6. Using a microwave-safe bowl, melt the Ghirardelli chocolate in increments of 45 seconds or until the chocolate is melted. Stir in between to ensure the chocolate has melted evenly and throughout.
  7. Fill the base mold with the melted chocolate to the fill line.

    Skull Mold with Melted Chocolate
  8. Insert the flexible parts into each mold

    Chocolate being pressed into shape
  9. Press the top piece down into the mold to cause the chocolate to fill the shape of the mold.

    Set Chocolate Skulls in Mold
  10. Place the mold into the fridge for 15 minutes. Also, place a large plate or cookie sheet into the freezer to chill. This is to place the skulls on when they are set and will help to keep them cool when assembling.
  11. Gently pop out the skull halves from the mold and place them onto the freezer plate.
  12. Repeat steps 6-11 until you have used up all of the melted chocolate. You should get about 8 skulls.
  13. To build the cocoa bomb, add 1-2 tablespoons of salted caramel hot cocoa mix to a half-skull, add a few mini marshmallows, skull and bone sprinkles (if using), and a rum ganache ball (if using).
  14. Using one of the melting methods listed in the notes below, melt the edge of the empty half-skull and place it onto the filled half-skull. Gently press and hold together until set.
  15. Repeat steps 13-14 with the remaining skulls.
  16. To color the skull bombs gold, place an assembled skull onto a paper towel, and using Gold Cake Mist, spray the skull evenly all over.
  17. Leave to dry before using the skull hot cocoa bombs - place in a large mug and pour over warm milk. Allow the outer shell to melt before stirring to combine all the ingredients inside the bomb!
  18. Alternatively, you can package each skull in a box or cello bag to give as gifts.
  19. Enjoy and Happy Halloween!

Notes

*There are three methods for melting the rim of each skull to even them out and for attaching them together:

  1. Method 1: Pour some melted chocolate into a disposable piping bag, then pipe it around the edge of the one half-skull. Carefully place them together and gently hold for 30-60 seconds to allow the piped chocolate to harden and "glue" the pieces together.
  2. Method 2: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding one half-skull, rub gently on the wax paper until the edges start to melt a bit. Use this to then stick the two halves together, holding gently until set.
  3. Method 3: Heat a plate in the microwave for approximately 60 seconds. Remove from the microwave then place it directly onto the hot plate for 5 to 10 seconds. You just want the rim to gently melt. Stick the two halves together, holding gently until set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 726Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 16mgSodium: 119mgCarbohydrates: 90gFiber: 8gSugar: 68gProtein: 7g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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© Michelle Ordever
Cuisine: American / Category: Halloween
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This would make a great after-dinner drink with dessert, but what about the rest of the courses?

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The post is part of the Crafty October series on The Purple Pumpkin Blog. Check out Crafty October from 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for awesome Halloween ideas and inspiration; including recipes, printables, crafts, and more!

Crafty October on The Purple Pumpkin Blog

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