Pumpkin Spice Hot Chocolate Bomb Recipe
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A Fall Treat That Will Leaf You Speechless.
Pumpkin Spice Hot Chocolate Bombs are the Bomb! 😂 Better than Starbucks, better than your mama's house, easy as pie recipe tutorial just for you!
Fall is in the air which means it's time to pull out all of your cozy favorites, including these pumpkin spice hot chocolate bombs.
The process for creating these hot chocolate bombs is a fairly simple one. Starting off with white almond bark from Walmart; this chocolate comes pre-sectioned into 12 cubes. 1 cube is enough to make 1 hot chocolate bomb. Melt down 3 cubes to fit into 3 hot chocolate bomb molds.
Spice, Spice Baby!
Once the chocolate is melted down, add the pumpkin spice spices. I created my own mixture comprised of ground ginger, ground cinnamon, ground nutmeg and ground cloves. Gently fold this into the chocolate to give it that pumpkin spice flavor. As an alternative you can purchase already mixed pumpkin spice.
Once the chocolate and spices are mixed in well, we are then going to pour the chocolate into our molds. I find that about one teaspoon of chocolate per mold for this first coating is sufficient. Use your spoon or whatever tool you want to use to spread the chocolate around evenly and fill in any gaps as much as possible. If you're unable to get it perfectly smooth, no worries. The trick here is to shake the mold to move the chocolate so that it fills in each space and gives you a nice even coating.
Hot Chocolate Bomb Mold Options
Medium 2.64 inch cavities (6) 3-pack
Buuur-fectly Coated.
Once all of the cavities are properly coated, you then want to pop them into the freezer or let it sit out to firm and harden.
While the chocolate is hardening, we are going to get started on creating our pumpkin spice hot chocolate mix. I’m simply taking salted caramel hot chocolate and then adding in my special pumpkin spice spices.
Once our chocolate is set, we can then go in with a second coating. Again, you want to keep your layers as thin as possible because the thinner your chocolate is the better your hot chocolate bomb will work. Once the second coating has set, you are then able to just pop them out of the mold. You might notice that the edges are rough and jagged but trust me this is what.
Everything’s Falling Into Place.
Once your chocolate is out of the mold and it's ready to be put together, you want to heat up a cookie sheet in your oven on the lowest setting. I find this to be a very safe way but there are many other options on how you can melt down the edges of your chocolate bombs.
Place the chocolate onto the hot cookie sheet with a piece of parchment paper over it then turn it to melt the chocolate to create a nice smooth edge. This step is very important because this is going to set you up for success when putting together a perfect hot chocolate ball.
Filling Festive!
Melt down the bottom half of the hot chocolate bomb. Then fill it with hot chocolate marshmallows, sprinkles and whatever other goodies you want to put inside of the bombs.
Once they're filled, go in with the same process and melt down my top halves of the chocolate bombs. Then place the two pieces together and smooth out the melted chocolate to make a perfect circle.
Let the chocolate set before you begin to decorate. I added a few fall sprinkles and a splash of pumpkin spice.
Make this easy hot chocolate with a twist. It’s an easy recipe that packs tons of pumpkin spice flavor and doubles as a great family activity. You don't need to go to starbucks anymore! No, really. Save your money.
Ingredients
Makes 6 2.5" hot Chocolate Bombs
12 oz. white chocolate
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves (optional)
12 tablespoons salted caramel hot chocolate
Marshmallows (optional)
Instructions
Microwave chocolate, stir in a pinch of spice mixture (can use pre made pumpkin spice too)
Coat mold with first layer of chocolate, chill until solid (a few seconds)
Apply second coat focusing on thin spots and the edges and chill
Melt edges of bottom halves using a warm surface
Fill each half with 2 tablespoons of salted caramel hot chocolate mix, and 1/2 teaspoon spice mix
Add marshmallows
Melt top halves and adhere to bottom
Use finger or palette knife to smooth and remove any extra chocolate
Drizzle leftover white chocolate and top as desired.
Notes
Thick edges prevent breaking and making seams smooth.
Edges must be even all the way around to ensure even edges with no holes.
If you encounter holes, use cool chocolate and finger to fill and smooth holes.
Drizzle chocolate should be cool not hot to prevent melting.
Use cupcake liners to minimize fingertips.
Any imperfections can be covered with decorations.
Packaging Ideas
Medium 2.55 inch cavities (6) 2-pack
Large 3.15 inch cavities (5) 1-pack
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