Pumpkin Spice Hot Chocolate Bombs
User Reviews
5
18 reviews
Excellent
Pumpkin Spice Hot Chocolate Bombs
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These pumpkin spice hot chocolate bombs are crafted from melted white chocolate molded into domes, filled with pumpkin spice cocoa mix and mini marshmallows. When placed in hot milk, they melt to create a creamy, spiced hot chocolate drink enhanced by the sweet marshmallows and seasonal flavoring.
Description
This recipe involves melting white chocolate over simmering water until smooth, then coating silicone dome molds in layers to form sturdy chocolate shells. After chilling in the freezer, the shells are removed and edges smoothed by briefly warming them on a hot plate to prepare for sealing.
Each half-shell is filled with pumpkin spice hot cocoa mix and small marshmallows. The domes are sealed by pressing two halves together, using a slight amount of warmed chocolate around the edges to fuse them. The finished spheres are decorated with melted white chocolate and orange sprinkles for a festive look.
To enjoy, place a hot chocolate bomb in a mug and pour hot milk over it. The chocolate melts, releasing the cocoa mix and marshmallows, creating a rich, creamy pumpkin spice hot chocolate. Using quality white chocolate improves taste and texture. Wearing gloves while handling the balls prevents fingerprints on the glossy finish.
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Ingredients
- 1 bag white chocolate chips (11 oz or 312 g)
- 1 cup marshmallow (Small, around 60-72 pieces)
- 9 tablespoons hot cocoa mix Around 1.5 tablespoons per ball, pumpkin spice
Decoration on the top:
- ½ cup white chocolate chips
- 1 tablespoon orange sprinkles
Drink:
- 9 cups milk
Instructions
- Pour 1-2 cups of water into a pot. Turn on medium small fire.
- After, place a heat-safe bowl on top of the pot. Then, put a bag of white chocolate chips (11.5 oz or 326g) into the bowl.
- Keep stirring and mixing it until the chocolate melts consistently. (It is around 2 to 3 minutes.)
- Next, take a big scoop, a tablespoon full of melted chocolate into the mold and spread around the dome shaped silicone mold. Repeat this step and fill 12 of them because you can make around 6 hot chocolate balls.
- The following step, put the silicone mold with chocolate in the freezer for 20-30 minutes.
- After that, remove the white chocolate from the silicone mold and place it on the plate. (If you don’t want any fingerprints on the chocolate balls, I suggest wearing plastic gloves and working on them. )
- Put a plate in the microwave and warm it up for 1-2 minutes. Then, put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don’t need to put too long, just smooth it a little bit. After, put 1.5-2 tablespoons of pumpkin spice hot cocoa mix into the dome shaped chocolate. (See details in the video below the recipe card.)
- Place 10-12 small marshmallows.
- Take the other dome shaped chocolate and smoothen the edges on the warm plate. Then, put it over the half of the chocolate dome with hot chocolate powder and marshmallows from step 8 immediately. If there is some chocolate around the edges, use a finger to move around the chocolate ball. Repeat and finish 6 pumpkin spice hot cocoa balls.
- Put ½ cup of white chocolate chips into the bowl and over the pot with water. (Like in step 1-3.) Turn on medium small fire. Use a fork and keep stirring until the white chocolate chips melt. Remember don’t drizzle the white chocolate over the balls when the melted chocolate is hot. Wait for 5-10 minutes, when it’s not hot. However, it is not too long before the melted chocolate becomes hardened again. If the chocolate is hardened, melt it again.
- When the white melted chocolate cools off, use a fork to drizzle the chocolate over the top of the pumpkin spice hot cocoa balls and sprinkle with some orange sprinkles on top. Repeat this step and finish decorating 6 of them.
- Place a pumpkin spice hot cocoa bomb into a mug.
- Lastly, warm up 1-1.5 cups of milk into a microwave for 2 minutes. Pour the hot/ warm milk into the mug. The hot chocolate bomb will melt and marshmallows will come out and float on the top.
Notes
- Use high-quality white chocolate chips or couverture for best melting and flavor results.
- Melt chocolate over a double boiler setup for controlled heat and smoothness.
- Apply multiple layers of chocolate in molds to ensure the shells are thick enough to handle without breaking.
- Wear gloves when handling the chocolate spheres to avoid fingerprints and keep surfaces smooth.
- Smooth rough edges by briefly placing the chocolate shell on a warm plate; take care not to overheat.
- Seal the filled domes by warming edges slightly and pressing halves together immediately.
- Decorate with cooled melted chocolate and sprinkles to add a festive finish.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
70g
(23%)
Protein
16g
(32%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Cholesterol
59mg
(20%)
Sodium
214mg
(9%)
Potassium
755mg
(16%)
Fiber
0.2g
(1%)
Sugar
67g
(134%)
Vitamin A
614IU
(12%)
Vitamin C
0.4mg
(0%)
Calcium
593mg
(59%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 59mg | 20% |
| Sodium | 214mg | 9% |
| Potassium | 755mg | 16% |
| Fiber | 0.2g | 1% |
| Sugar | 67g | 134% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 593mg | 59% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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