White Chocolate Ghost Bombs

White Chocolate Ghost Bombs

White Chocolate Bombs:

Special Supplies:

*Semi Silicon Mold or Molds, I used the medium 8 cavity semi mold, found on Amazon this will give you a variety of molds to make different sizes bombs Note: If you use the large molds make sure you have mugs big enough to fit the white chocolate bombs!

Ingredients:

*Wilton White Candy Melts or Ghirardelli Melting Wafers (Start with melting 1 cup of the candy melts at a time in a microwave safe bowl in the microwave in 30 second increments stirring between increments just until melted) and melt more wafers as needed for desired amount of hot chocolate Bombs) Note: Wilton’s melting pot works great too.

*Wilton Black Candy Melts, Wilton Silicon Melting Bottle with lid tip or piping bag with small round tip

*White Hot Chocolate mix or Vanilla Hot Chocolate mix or hot chocolate mix of choice

*Mini Marshmallows, around 5 or as many will fit inside your half Sphere

Making the White Chocolate/Candy Bombs:

Melt the black wafers first; follow the above directions as the white melting wafers.

Add oval drops of the melted black wafers to make the ghost eyes and mouth to the inside of 1/2 of the spheres. Refrigerate molds for 5 minutes to allow the eyes and mouth to set before adding the melted white wafers.

After melting the white candy melts, spoon the melted candy melts into each individual cavity spreading to the top of the cavity using a spoon. (Note: Be careful not to press on the ghost’s eyes and mouth.) Repeat for each cavity. Refrigerate just until set about 5 minutes. Then repeat this process again with a second white Candy layer.

When Second layer has set, remove from the mold with the hardened white candy and carefully remove each white chocolate/candy half sphere. Set aside.

Note: Make sure all your fillings and hot chocolate mixes are prepared and ready to add to your candy chocolate bombs before you start to assemble white chocolate/candy bombs.

Warm a small frying pan on stove slightly, not to hot, just until warm remove from heat, you may have to repeat this a few times, depending on how many you make.

Take one of the your white chocolate/candy halves and place the edge side down onto the warm not hot frying pan and allow the edge to melt slightly. Then remove and add fillings of your choice. Set aside, and heat a second mold half melting the edges the same as you did the first one on the warm frying pan and put together with the melted edges of your first filled chocolate half. Hold for 15 seconds to make sure it sets. If needed you can add extra melted white chocolate/candy around the connected seam. Rub off excess candy chocolate if needed with a soft lint free dish towel. Note: Be careful not to handle the candy chocolate bomb too much for melting purposes and finger prints etc…

Hot Chocolate Filling:

Note: If you want to use hot chocolate mix packets, I found that almost 1 to 2 teaspoons from the package in each hot chocolate bomb and then add the desired marshmallows, candies and etc… that will fit!

Filling:

**Add 1 to 2 teaspoons of Hot Chocolate Mix to each bomb, White Hot Chocolate works well with the white color of bombs

**Homemade Hot Chocolate Mix, See our recipe Here

**Any Store bought Hot Chocolate Mix, I like French Vanilla or White Hot Chocolate Mix for these Bombs, add Ghost Bomb in a mug, add more chocolate mix to taste.

Note: Make sure you add Mini Marshmallows to every bomb.

For Serving:

Add Bomb to a mug and pour Warm milk over hot chocolate bomb and enjoy the marshmallow surprise!!!

Add more of the Hot Chocolate Mix to each mug as desired.