Ready to turn your kitchen into a spooky chocolate lab? These Halloween Hot Cocoa Bombs are a fun project with clear steps and tips for shiny, creepy results. You’ll need an instant-read thermometer, two large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch cavities), a small food-safe brush, latex gloves, and a small nonstick skillet. Let’s get started!

Step 1: Temper the Chocolate (5 minutes)

• Place 8 oz finely chopped bittersweet chocolate in a double boiler over low heat. Heat, stirring, until almost melted (about 100°F on an instant-read thermometer). Remove from heat and add the remaining 4 oz chocolate in 2-3 additions, stirring until fully melted and thick (about 90°F).
• Pro Technique: Stir gently to avoid air bubbles. If chocolate cools too much, briefly reheat to 90°F. Use a thermometer for precise tempering to ensure a glossy finish.

Step 2: Coat the Molds (5 minutes)

• Divide the tempered chocolate among two large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). Use a small food-safe brush to coat the sides and bottoms evenly, ensuring the chocolate is thick enough to cover the mold completely without gaps.
• Let set at room temperature for 20-30 minutes until fully hardened. If it’s very hot, refrigerate for 1-2 minutes to finish setting (avoid over-chilling to prevent cracking).
• Tip: Brush in thin, even layers for a sturdy but not overly thick shell. Check for thin spots and add more chocolate if needed.

Step 3: Unmold the Shells (3 minutes)

• Wearing latex gloves to avoid fingerprints, gently remove the 12 chocolate half-spheres from the molds. Set on parchment paper on your work surface.
• Tip: Twist the molds slightly to release the chocolate. If they stick, chill briefly (1 minute) and try again.

Step 4: Fill the Bombs (5 minutes)

• Divide the contents of two 1.38-oz packages of hot cocoa mix (about 1-2 tbsp per bomb) among 6 half-spheres. Add 3-4 pumpkin spice marshmallows, 1 candy ghost, 1 candy spider, and 1/2 to 1 tsp chocolate sprinkles to each of the same half-spheres.
• Tip: Don’t overfill—leave enough space to seal the bombs. Arrange candies for a fun reveal when melted.

Step 5: Seal the Bombs (5 minutes)

• Warm a small nonstick skillet over very low heat. Place an unfilled half-sphere open-side down on the skillet for 1-2 seconds to melt the edge slightly. Quickly place it on a filled half-sphere, aligning the seams. Press gently to seal. Repeat for the remaining bombs.
• Let set at room temperature for 5 minutes until hardened.
• Tip: Work quickly to avoid melting the shells. If seams are uneven, smooth with a gloved finger dipped in warm chocolate.

Step 6: Add Marshmallow Webs (5 minutes)

• Place 6 regular marshmallows in a small microwave-safe bowl. Microwave for 10-15 seconds until puffed and soft. Wearing latex gloves, pull small bits of marshmallow and stretch between your fingers to create thin webbing. Drape over and around each bomb to form a web-like effect.
• Add 2 candy eyes or 1 candy spider to each bomb for extra spookiness, if desired.
• Pro Technique: Stretch marshmallows quickly—they harden fast. Reheat for 5 seconds if needed. Apply webs just before serving for the best look.

Step 7: Serve the Bombs

• Heat 6-8 oz milk per bomb until very hot (steaming but not boiling). Pour into mugs, drop in a bomb, and stir to melt the chocolate and release the fillings.
• Tip: Use a deep mug to fully submerge the bomb for a dramatic melt. Serve immediately for the best experience.

You’re ready to serve these spooky cocoa bombs! Let’s make them Halloween-ready.

(Word count: ~650. Time to assemble that creepy display!)