It’s March and most folks are thinking of spring, St. Patrick’s Day and Easter, but here at GAH it’s always October. But there’s more to October than just Halloween…gasp! Yes, I know it’s hard to admit, but it’s true. October is also Breast Cancer Awareness month so I thought I’d help raise awareness for breast cancer prevention by incorporating it in my next Halloween theme. So come join us for our Pink-o-ween theme where ‘In October we Eat and Drink Pink!’ Yes, you heard that right…the whole menu is made up of Pink food and drink starting with these adorable, Pink-kin Pail Cocoa Bombs filled with Strawberry cocoa and strawberry marshmallows! All you ladies over 40, don’t forget to schedule your mammogram, because early detection is the key. Enjoy!
Pink-kin Pail Cocoa Bombs
Equipment
- 3 part jack-o-lantern mold (See recipe note)
Ingredients
- 1 bag light pink melting chocolate
- 1 bag bright pink melting chocolate
- Various Halloween themed/Pink sprinkles
- edible adhesive
- black licorice
- Strawberry cocoa mix
- strawberry or regular mini marshmallows
- 8 cups hot milk
Instructions
- Melt one half of the light pink bag according to package directions and spoon melted chocolate into each jack-o-lantern mold and assemble as directed. Chill for 8-10 minutes and remove Light Pink-o-lanterns from mold. Repeat with half of the bright pink bag of melting chocolate and remove the bright Pink-o-lanterns from the mold. Mix about half of light and bright pink bags together and repeat to make 2 medium Pink-o-lanterns.
- Add edible adhesive to jack-o-lantern faces and fill in with pink sprinkles. Let dry.
- Fill one side of the jack-o-lantern with strawberry milk mix and strawberry marshmallows. Seal the two halves of the Pink-o-lantern by heating the face side briefly in a hot pan to gently melt the edge and then press it together.
- Add licorice handles with a dot of melting chocolate.
- Use edible adhesive to top with various Halloween sprinkles and candies. I used eyeballs, skulls, bones, fondant bats, ghosts and pearls. Let dry overnight. Use the licorice handle to stir cocoa bomb in the hot milk until it comes loose and set it aside. Stir until the bomb melts and add extra marshmallows. Enjoy!
