Pumpkin Hot Cocoa Bombs Recipe

For the Hot Chocolate Powder

1. In a small bowl, combine all the ingredients and stir.
2. Melt the chocolate bark according to the package directions.
3. Using a spoon or brush, coat the wells of a silicone half-sphere mold with about 2 tablespoons of the melted chocolate-- make sure to have a thick layer so your chocolate bomb doesn’t break!
4. Chill the chocolate in the refrigerator until it is set, about 5 minutes.
5. Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.
6. To seal the halves of the chocolates together, heat a small skillet over medium-low heat, just until warm. Remove from the heat and place one of the chocolate halves, cut side down, onto the pan for 1-2 seconds. Keep the chocolate on the pan until the edges begin to melt then press onto the top of one of the filled chocolates.
7. Repeat until all the bombs are made.
8. Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
9. To serve, put the bomb in a mug and pour hot milk over it. Top with a sprinkle of pumpkin pie spice if desired.