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!
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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.
The post is part of the Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween! You can check out Crafty October from 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for tons of awesome Halloween ideas and inspiration!
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.
- Skull Chocolate Mold – a 3-piece set available on Etsy.
- Ghirardelli Milk Chocolate Melting Wafers – in the UK I highly recommend Callebaut Chocolate Callets.
- Wilton Gold Color Mist – or other brand of gold cake spray.
- Salted Caramel Hot Cocoa Mix
- Mini Marshmallows
- Skull & Bones Sprinkles – optional extra.
- Rum – any kind you like. We love spiced rum here at The Purple Pumpkin Blog!
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.,).
More Recipes Using Chocolate
One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:
- Chocolate Hazelnut Truffles – A Delicious Homemade Gift!
- Chocolate-Covered Strawberries for Valentine’s Day
- How To Make Chocolate & Rum Mardi Gras Cakesicles!
More Hot Cocoa Bomb Recipes
Looking for more chocolate bombs to make? Check these recipes out next:
- The Grinch Hot Mint Chocolate Bombs
- How To Make Disney’s Frozen Queen Elsa Hot Cocoa Bombs
- Cinco de Mayo Hot Cocoa Bombs with RumChata
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.
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
- 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!).
- When the chocolate has completely melted, whisk in the condensed milk and rum until thickened.
- Remove from the heat and place in the fridge for 3 hours to set.
- 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.
- 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!
- 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.
- Fill the base mold with the melted chocolate to the fill line.
- Insert the flexible parts into each mold
- Press the top piece down into the mold to cause the chocolate to fill the shape of the mold.
- 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.
- Gently pop out the skull halves from the mold and place them onto the freezer plate.
- Repeat steps 6-11 until you have used up all of the melted chocolate. You should get about 8 skulls.
- 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).
- 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.
- Repeat steps 13-14 with the remaining skulls.
- 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.
- 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!
- Alternatively, you can package each skull in a box or cello bag to give as gifts.
- Enjoy and Happy Halloween!
*There are three methods for melting the rim of each skull to even them out and for attaching them together:
- 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.
- 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.
- 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.
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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.
Make It A Halloween Dinner!
This would make a great after-dinner drink with dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a Halloween dinner party!
- Appetizer: Halloween Quesadillas
- Soup: Bloody Mary Soup
- Main Dish: Slow Cooker Sausage Chili – A Classic Recipe with a Twist!
- Side Dish: Cheesy Chilli Cornbread
- Beverage: Lucifer Morningstar Cocktail With Spiced Rum & Red Wine
- Dessert: Bat Brownies! A Super Easy Dessert Recipe for Halloween!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.