Eye Ball Hot Cocoa Bombs Recipes

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SCARY EYEBALLS



Scary Eyeballs image

Kids will squeal with delight at the sight of these eyeball treats. But the peanut butter flavor is the best part! -Shannon Blatchley, Ludlow, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 40 pieces.

Number Of Ingredients 8

1-1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
12 ounces white candy coating, chopped
1 tablespoon shortening
40 milk chocolate M&M's, assorted colors
Red decorating gel

Steps:

  • In a small bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Shape into 1-in. balls. Cover and refrigerate for at least 30 minutes. , In a microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip peanut butter balls into coating; allow excess to drip off. Place on waxed paper. Place M&M's, plain side up, on top. Let stand until set. Use red gel to create "bloodshot" eyes.

Nutrition Facts :

HOT CHOCOLATE BOMBS



Hot Chocolate Bombs image

These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor

Provided by Taste of Home

Time 9h

Yield 6 chocolate bombs

Number Of Ingredients 6

22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
1/2 cup baking cocoa
1/2 cup nonfat dry milk powder
1/4 cup confectioners' sugar
6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
Optional: sprinkles, colored sanding sugar, melted candy melts

Steps:

  • Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.

EYE BALL HOT COCOA BOMBS



Eye Ball Hot Cocoa Bombs image

Take that chill off during Halloween festivities with these Eyeball Hot Cocoa Bombs. Made with creamy candy melts, delicious cocoa mix, and tasty mini marshmallows, they'll be a creepy hit! Watch the realistic chocolate eye melt into some warm milk, and stir to combine for the perfect cold evening drink.

Provided by Jackie

Categories     Drinks

Number Of Ingredients 7

2 cups White Candy Melts
¼ cups Red Candy Melts
¼ cups Blue Candy Melts
¼ cups Green Candy Melts
¼ cups Black Candy Melts
2 cups Hot Chocolate Mix
3 cups Mini Marshmallows

Steps:

  • Place each of the candy melts in separate microwave safe bowls and melt in the microwave per the directions on the package.
  • Place the red, black, blue and green melted candy melts into separate zipper-top bags or piping bags, with a very small corner cut out.
  • Drizzle a small quarter-sized circular spot of black candy melt into the bottom of each of 6 the molds. If the chocolate is not in a distinct circle, you can swirl the chocolate with a toothpick to smooth the edges to make it more of a circle. Place the molds in the freezer for 3-5 minutes to allow the chocolate to set.
  • Remove the mold from the freezer and drizzle a small amount of blue or green candy melts over the black dot, letting it drizzle over the edge of the black, to create the colorful portion of the eye hape, again using a toothpick to ensure that the shape is circular, if desired.
  • With the red candy melts, cut off the tiniest corner of your zipper-top bag or piping bag, then drizzle the veiny squiggle shapes over the entirety of the six molds with the colorful chocolate, overlapping and randomly located in every direction. Place the molds in the freezer for 3-5 minutes to allow the chocolate to set.
  • Remove the mold from the freezer and place 1 tbsp melted white candy melts into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with all 12 bomb mold halves, both the pre-made colorful molds and the molds yet unused.
  • Place the chocolate filled bomb molds into the freezer for 5 minutes.
  • Remove molds from the freezer and gently peel the molds away from the chocolate, leaving the chocolate cups loose.
  • Fill the colorful 6 molds with 2 tbsp hot chocolate mix and 6-8 mini marshmallows.
  • Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  • Press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  • Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.
  • Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you're ready to use.
  • To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

HALLOWEEN HOT COCOA BOMBS



Halloween Hot Cocoa Bombs image

This simple method for tempering chocolate will give you smooth, shiny hot cocoa bombs. Use a good-quality bittersweet chocolate with at least 70% cacao for best results. You can make the bombs ahead of time, but wait until right before serving to cover them in the webbing.

Provided by Food Network Kitchen

Categories     beverage

Time 55m

Yield 6 servings

Number Of Ingredients 9

12 ounces high-quality bittersweet chocolate, finely chopped
Two 1.38-ounce packages hot cocoa mix (without marshmallows)
18 to 24 pumpkin spice marshmallows, such as Jet-Puffed
6 small candy ghosts
6 small candy spiders
1 to 2 tablespoons chocolate sprinkles
6 regular marshmallows
12 candy eyes or 6 additional candy spiders, for decoration, if desired
Milk, for serving

Steps:

  • To temper the chocolate: Put 8 ounces of the chocolate in a double boiler over low heat. Heat, stirring, until the chocolate is almost melted (about 100 degrees F on an instant-read thermometer). Remove from the heat and add the remaining chopped chocolate in 2 or 3 additions, stirring until melted. The tempered chocolate will be thick and about 90 degrees F.
  • Divide the chocolate among 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Make sure the sides are thick enough all the way to the edge of the molds. Let sit at room temperature until completely set, 20 to 30 minutes. (If it is very hot, you can pop the molds in the refrigerator for a minute or two to finish.)
  • Wearing latex gloves, gently remove the chocolate half-spheres from the molds. Set on a piece of parchment paper on your work surface. Divide the hot cocoa among 6 of the half-spheres, then add 3 or 4 pumpkin marshmallows, 1 ghost, 1 spider and 1/2 to 1 teaspoon sprinkles to each of the same half-spheres.
  • Warm a small nonstick skillet over very low heat. To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Set on top of a filled half-sphere, matching the seams as much as possible. Repeat with the remaining half-spheres. Let sit until hardened, about 5 minutes.
  • To make the marshmallow webs: Put the regular marshmallows in a small microwave-safe bowl. Microwave until the marshmallows inflate and soften, 10 to 15 seconds. With gloved hands, pull up a little bit of marshmallow and stretch between your fingers to make thin webbing. Stretch the webbing over and around the bombs. Continue to pull and stretch the marshmallow until all of the bombs are covered in webbing. Add 2 candy eyes or a spider to each, if desired.
  • To serve, heat 6 to 8 ounces milk per bomb until very hot. Add to mugs and drop in the bombs. Enjoy, stirring to melt the chocolate.

BLOODSHOT EYEBALLS



Bloodshot Eyeballs image

Your party guests will be pleasantly surprised to find that these aren't eyeballs at all-they're yummy peanut butter balls! Little ghouls will find them fun to eat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

2 cups confectioners' sugar, divided
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1/2 pound white candy coating, coarsely chopped
24 brown Reese's pieces or milk chocolate M&M's
1 tablespoon water
1/4 to 1/2 teaspoon red food coloring

Steps:

  • In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 42mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

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