Pumpkin Spice Hot Chocolate Bombs

This post contains a recipe on how to make pumpkin spice hot chocolate bombs!

Wahoo! It’s the start of all things Fall and I could not be more excited.

In the past, I’ve created a few hot chocolate recipes like the peppermint hot chocolate bombs, heart-shaped hot chocolate bombs, Lucky Charms hot chocolate bombs, and Bailey’s Irish Cream hot chocolate bombs. 

So… naturally, it was time to create some pumpkin spice hot chocolate bombs. 

WHAT IS A HOT CHOCOLATE BOMB?

A hot chocolate bomb is a hollow hardened chocolate sphere with some delicious cocoa powder, marshmallows, and other fun toppings like spices, chocolate shavings, peppermint, etc.

They are super easy to make and a great gift!

HOW TO MELT AND DRINK THEM

First, place the pumpkin spice hot chocolate bomb inside a mug. 

Then pour heated milk, water, or even coffee over the top of the bomb. Do it slowly so you can see how cool it looks!

The chocolate will start to melt and then all the toppings from inside the chocolate start to pour out. 

WHAT YOU NEED TO MAKE THEM WITH

First, make sure you have the silicone molds which make the chocolate sphere.

I got mine from Amazon here but they tend to fly off the shelves during the holidays so I found a few more here, here, and here!

You’ll also need a plate for melting chocolate, a cup of warm water, a spoon, a baking sheet, and a ziplock (or piping) bag.

WHAT INGREDIENTS YOU WILL NEED

First, you need a bag of melting chocolate. This time around I used white chocolate wafers but you can use any color chocolate wafers. 

Then you will need gel food coloring.

Why gel food coloring? The gel doesn’t freeze up the chocolate and makes it hard. 

You will also need hot cocoa powder, pumpkin spice, and marshmallows.

That’s five simple ingredients!

HOW TO MAKE PUMPKIN SPICE HOT CHOCOLATE BOMBS

First, you need to melt the white chocolate according to the directions on the bag,

Once completely melted, add 2-3 drops of the orange food gel to create that light orange chocolate.

Then, add the melted chocolate to the silicone molds.

Be generous when adding the chocolate and make sure to cover the sides completely.

Next, let the molds harden. If you want them to harden quickly, let them sit in the fridge for a few minutes. 

Then it’s time to take them out. 

Sometimes I add more chocolate and freeze it again so I can ensure no holes in the chocolate sphere.

Gently flip the mold over and slowly push the top of the silicone mold until the chocolates come out. 

Next, I make my hot cocoa/pumpkin spice mix by mixing 1 tbsp of hot cocoa powder and 1 tsp. of the pumpkin spice.

Warm a plate in the microwave for a minute then pick up one half of a sphere and place on a warm plate for a few seconds until the sides start melting. This smoothes out the edges. 

Place the other half of a chocolate sphere onto the warm plate then push the melted half of the chocolate bomb on top of the half that’s filled with toppings.

Now the sphere is sealed!

Next, heat up some more white chocolate and pour it into a ziplock bag (or piping bag)

Snip a tiny piece off the edge of the ziplock bag and swizzle the white chocolate all over the hot chocolate bombs. 

Then, quickly sprinkle some pumpkin spice on top!

Set the bomb by letting it fully harden for at least 30 minutes.

Store it at room temperature until it’s ready to serve.

 

Check Out These Other Hot Chocolate Bomb Recipes!