Count Chocula, Franken Berry or Boo Berry - which monster cereal is your fave?
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I’ll be honest: I had never tried any of them until working on this blog post. I KNOW! Look, I was a weird kid who didn’t like overly sweet cereals. I also didn’t eat a drop of salad dressing until I was around 10 or 11…
What can I say? I really am the weirdo, mister!
But not only did I right that wrong this year – I also took your favorite Halloween cereal and made something with it.

Hot chocolate bombs, to be exact.
And while they are a little time-consuming and require some patience, they are worth the fun of pouring milk over one and watching Count Chocula, Franken Berry or Boo Berry come to life.
How to Make Monster Cereal Hot Chocolate Bombs

This recipe will make three hot chocolate bombs
Ingredients:
- 12 ounces good-quality chocolate
- 6 tablespoons hot chocolate mix
- Monster cereal of your choice
- 6-8 ounces steamed milk of your choice
Supplies:
- Silicon mold (what I used)
- Food-grade paint brushes (what I used)
- Spatula
- Microwave-safe bowl
- Microwave
- Small frying pan
- Stove
- Microwave tea kettle (so useful! similar to what I own)
Just a quick note before we dive in: I’m going to tell you how to make the actual bombs before I share how I added the color drizzle to mine. But here’s the thing: you’ll need to do the color drizzle steps first if you want your bombs to look like mine. So…read the full post before you embark on making these.

A note about what kind of chocolate to use
To make your bombs, I recommend using good-quality chocolate. What does that mean? It means don’t use those junky candy melts you find at Michaels. I know, all those colors look pretty in the bags, but honestly? They taste terrible, and they likely won’t pop out of your molds easily for this recipe. You need chocolate with cocoa butter.
It wasn’t the best option, but I used what I had on hand: an extra-large Hershey’s dark chocolate bar. But if I made them again I would grab some good-quality chocolate from the bulk bins at my grocery store. (I DID like the taste of the dark chocolate, though, and recommend it!)

STEP ONE: Melt chocolate and fill silicon molds
I opted to melt my chocolate in the microwave, but you can also try a double boiler method to temper your chocolate if you prefer.
Break up the bar and place it in a microwave-safe bowl. Then microwave it in 15-second increments. Seriously. Just 15 seconds, guys. No, it’s not going to be melted after round one or even round two, but the key with chocolate is to melt it slowly – esp. when using a microwave. Resist that temptation to blast it right away. I promise your patience will be rewarded.
After two rounds, give it a stir with your spatula, then continue melting in 15-second increments. Stir between each round, and rely on stirring to do a lot of the melting for you. It should only take 4-5 rounds. Once the chocolate is 75-80% melted, I recommend stirring only to melt the rest.
When the chocolate is melted, grab your silicon mold and food-grade paint brushes. Paint the inside of the silicon mold with the melted chocolate. Place it in the fridge for 10 minutes to harden, then add a second layer and focus on making the edges where we’ll melt the bomb halves together thick. (I should have made mine thicker – a few that didn’t make the photos were too thin and crumbled after I put them together.)
Allow the second layer of chocolate to harden for another 10 minutes, minimum. The chocolate shouldn’t look glossy anymore when it’s dried. When the chocolate is hardened, carefully pop the bomb halves out of the silicon mold.

STEP TWO: Assemble the hot chocolate bombs
To assemble your hot chocolate bombs, fill one half with two tablespoons of hot chocolate mix. This is equivalent to about one packet of premade hot chocolate mix. If you want to support a small spooky business AND go gourmet with the hot chocolate, any of The Kitchen Witch Spice Co’s mixes – esp. the Krampus blend – are a personal fave.
Then top with about 2 tablespoons of the monster cereal of your choice. (Heavy on the marshmallows, light on the cereal!)
Meanwhile, place your frying pan on the stove on low to medium heat. We just want to heat the pan surface enough to melt the edges of the other half of the hot chocolate bomb so we can stick them together – maybe 3-4 minutes.
When the pan is warm, turn off the burner and take the pan off the heat. Place the unfilled hot chocolate bomb half face-down in the pan and move around slightly until the edges are melty. Then gently place on top of a filled hot chocolate bomb half. Let the bomb rest for 10 minutes so it can seal – you can place the bombs back in the fridge again for this too.

STEP THREE: Enjoy the hot chocolate bombs!
Once your hot chocolate bombs are assembled, it’s time to enjoy them! Pour your milk of choice (I’m really digging oat milk these days) into a microwave tea kettle.
Now, it’s not often I recommend tools but if you don’t have one…a microwave tea kettle is one of THE handiest things to have in your kitchen! I love heating water in it for tea or even things like Ramen noodles when I want to save a little time. The little pitcher comes in handy from time to time for mixing cocktails or lattes too.
Heat your milk in the microwave. I recommend letting it heat for 3-4 minutes to start, then testing the temperature. You just want it hot, not scalding or burnt.
Once your milk is heated, place your hot chocolate bomb in a mug and pour the milk over it:
Stir up your hot chocolate until all of the bomb chocolate is dissolved, then sip and enjoy!

BUT WAIT, HOW DID YOU ADD THE COLOR DRIZZLE TO YOUR HOT CHOCOLATE BOMBS?
If you want to add a little pizzazz to your hot chocolate bombs and color-code them like I did mine, you will need:
- 4 ounces of white chocolate
- Red and blue food coloring
- Three microwave-safe bowls
- Three spatulas or spooks
- Piping bags (what I used)
- Scissors
This is completely optional, but it should be done before the above steps!
I did use white chocolate chips for this since I already had them from another recipe. Place all four ounces of white chocolate in a microwave-safe bowl and melt in 15-second increments. It should only take 2-3 rounds. Be sure to stir between microwave rounds.
Once the chocolate is melted, divide it evenly between three bowls. Add 1-2 drops of red food coloring to one bowl (Franken Berry) and 1-2 drops of blue food coloring to another bowl (Boo Berry). For the brown (Count Chocula), add 2 tablespoons of chocolate chips – you may need 1-2 more rounds in the microwave to melt them. Stir each one until the color is well mixed.
Then place the colored chocolate into a piping bag. Cut the tip of the bag off (always cut less than you think you need!) and push the chocolate down to the tip. Twist to hold the chocolate in place, then squeeze the bag and drizzle the colored chocolate into the mold. Again, this should be done BEFORE painting the chocolate.
Place the mold with the color drizzle in the fridge for 10 minutes, then follow the instructions above to make the rest of your hot chocolate bombs. This will make the color drizzle look like it’s embedded in the bomb.
Alternatively, you could also drizzle the colored chocolate on top of the bomb once it’s finished and even stick a few pieces of monster cereal to the outside before it dries. There’s no wrong way to decorate your hot chocolate bombs!
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Which monster cereal is your favorite?
I have a sneaking suspicion I already know the answer…but share it in the comments anyway!
Then stay tuned – a little later this year, I’ll have another fun monster cereal recipe or two to share with you.
Happy haunting,

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Case
Booberry!
Autumn Zenith
These are officially awesome (and so creative!). While some of the spooky character themed cereals are now available (somewhat seasonally) here in Canada, we didn’t have any of these sweet breakfast offerings when I was little (and as I’ve had celiac disease for many years now, I’ve not been able to try those that are sometimes to be found on this side of the 49th). So going off of the packaging and flavour descriptions alone, I’d have to say Booberry wins out for me.
Autumn Zenith 🧡 Witchcrafted Life
Kristin
What a cool idea! I don’t think I’m talented enough to make these (more likely all I’d make is a mess), but I sent the link to my friend who loves to make desserts!