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Pumpkin Spice Hot Cocoa Bombs Recipe

Pumpkin Spice Hot Cocoa Bombs Recipe

★★★★★

4.8 from 21 reviews
  • Author: Lila
  • Total Time: 30 minutes
  • Yield: 6 cocoa bombs 1x
  • Diet: Vegetarian

Description

Pumpkin Spice Hot Cocoa Bombs are a delightful autumn treat that combines creamy orange-flavored candy melts with a warm pumpkin spice hot cocoa mix and mini marshmallows inside a hollow chocolate sphere. These festive cocoa bombs are perfect for cozy evenings and make a fun, delicious gift or party centerpiece.

Ingredients

Scale

Chocolate Shell

  • 1 1/2 cups orange candy melts

Filling

  • 6 tablespoons pumpkin spice hot cocoa mix
  • 1 cup miniature marshmallows

Decoration

  • 1/4 cup white chocolate, melted for drizzling
  • Sprinkles for garnish

Instructions

  1. Melt the Candy Melts: Place the orange candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted and smooth.
  2. Brush the Molds: Pour about two tablespoons of melted chocolate into each cavity of a silicone mold. Use a silicone brush to evenly coat the inside of each mold with chocolate, ensuring full coverage.
  3. Refrigerate to Set: Place the coated molds in the refrigerator for 5-10 minutes, or until the chocolate hardens completely.
  4. Fill the Spheres: Carefully remove the hardened chocolate shells from the mold. Fill half of them with two tablespoons of pumpkin spice hot cocoa mix and a handful of miniature marshmallows inside each.
  5. Melt Remaining Chocolate: Re-melt any leftover chocolate from the first batch to use as glue for sealing the spheres.
  6. Seal the Cocoa Bombs: Take the empty chocolate halves without filling, lightly dip the rims into the melted chocolate, and press them against the filled halves to form complete spheres. Shake off excess chocolate to avoid mess.
  7. Refrigerate Again: Place the sealed cocoa bombs in the refrigerator immediately to prevent melting and help them set firmly.
  8. Decorate the Bombs: Melt the white chocolate in a small bowl until smooth, then transfer to a piping bag or a small plastic bag with the tip cut off. Once slightly cooled but still fluid, drizzle the white chocolate over the cooled cocoa bombs and quickly sprinkle with festive sprinkles.
  9. Final Chill: Refrigerate the decorated cocoa bombs until ready to serve or package.
  10. Serve: To enjoy, heat 1 cup of milk in a large mug, drop a pumpkin spice hot cocoa bomb into the milk, and stir until the chocolate sphere dissolves completely, releasing the cocoa mix and marshmallows for a rich and cozy beverage.

Notes

  • Use silicone molds for easy removal of the chocolate spheres.
  • Be sure the white chocolate drizzle is not too hot to avoid melting the cocoa bombs while decorating.
  • Store the cocoa bombs in an airtight container in a cool place or the refrigerator to prevent melting.
  • For an alternative, steam the milk instead of microwaving for a creamier texture.
  • These make excellent edible gifts – wrap them in cellophane with a ribbon for a festive touch.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Beverage, Dessert
  • Method: Microwaving, molding, refrigerating
  • Cuisine: American

Nutrition

  • Serving Size: 1 cocoa bomb (without milk)
  • Calories: 180 kcal
  • Sugar: 20 g
  • Sodium: 50 mg
  • Fat: 9 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 5 mg

Keywords: Pumpkin spice, hot cocoa bombs, fall recipes, chocolate spheres, seasonal drinks, Halloween treats

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Find it online: https://plumandpan.com/pumpkin-spice-hot-cocoa-bombs-recipe/