Skull Hot Cocoa Bombs

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.

Course Halloween Recipes

Cuisine American

Prep Time 30

Cook Time 30

Additional Time 3

Total Time 4

Servings

Calories 726kcal

Author Michelle Ordever

Equipment

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

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!

Notes

*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.

Nutrition