Best Hot Cocoa With Floating Eyeballs Recipes

HOT COCOA WITH FLOATING EYEBALLS

Steps:

• Make slit in center of each marshmallow; insert licorice candy into slit.
• Insert lollipop stick into center of bottom of each eyeball; set aside.
• Combine milk and drink mix in medium saucepan.
• Stir in chocolate chips.
• Cook over medium heat, stirring occasionally, until chips are melted and milk is heated through.
• Place 2 eyeballs in each mug; fill mug with hot cocoa.
• Serve immediately.
• Variation: Omit sticks and float marshmallows in hot cocoa.

EYE BALL HOT COCOA BOMBS

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!

PERFECT HOT COCOA

Steps:

• Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.

LINDA'S BLOODSHOT EYEBALLS

Steps:

• In a small mixing bowl, combine the confectioners sugar, peanut butter, and butter.
• Shape into 1" balls, and 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, and place on waxed paper.
• Immediately press one Reese's Pieces or M&M candy on top of each eyeball for pupils. Let stand for 30 minutes, or until set.
• In a small bowl combine water, food coloring, and confectioners sugar. Mix well.
• Transfer to a heavy-duty resealable plastic bag.
• Cut a small whole in a corner of the bag.
• Pipe wavy lines downward from the candy, creating the look of bloodshot eyes.
• Store eye balls in an airtight container.

HOMESTYLE HOT COCOA

Steps:

• Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved.
• Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract.
• Divide cocoa into mugs, top with marshmallows, and serve.

CREAMY HOT COCOA

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

OGRE EYES HOT COCOA

Steps:

• In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk; heat through., Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy., Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately.