Best 3 Halloween Orange Hot Chocolate Recipes

ORANGE HOT CHOCOLATE

Steps:

• Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly.
• Spoon the mixture into tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
• To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil.
• You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe.
• Top with whip cream and enjoy!

HALLOWEEN ORANGE HOT CHOCOLATE

Steps:

• Coarsely chop the premium white chocolate, transfer to a medium-size heatproof bowl and set aside.
• Heat milk in a medium-size saucepan over medium heat, until bubbles begin to form at edge of surface, about 4 minutes.
• Immediately pour milk over chocolate.
• When chocolate begins to melt, stir until combined. Whisk in vanilla extract and 2 drops orange food color; whisk until a light foam forms on surface.
• Pour into 10 mugs, garnish with whipped cream and chocolate nonpareils, and serve immediately.

HALLOWEEN HOT COCOA BOMBS

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.