Recipe for Pumpkin Spice White Chocolate Cocoa Bombs
User Reviews
5
Recipe for Pumpkin Spice White Chocolate Cocoa Bombs
Description
This recipe uses white chocolate that’s carefully tempered by melting two-thirds over a double boiler and then adding the remaining chips gradually to create a smooth, glossy finish. The tempered chocolate is spooned into spherical molds and brushed to form two chocolate walls, ensuring sturdy shells once set.
Inside the chocolate shells, small marshmallows, mini chocolate chips, and cocoa powder flavored with pumpkin spices like cinnamon, nutmeg, ginger, and clove are added before sealing the bombs with more white chocolate. This combination delivers a creamy, sweet hot chocolate infused with autumnal spice notes when the bomb melts in heated milk.
These cocoa bombs are handheld treats that transform a simple cup of milk into a festive beverage. They are best prepared with mini-sized ingredients to ensure easy melting and smooth texture throughout the drink.
Ingredients
- 12 oz white chocolate chips, or block chocolate
- 4 oz marshmallows mini are preferable
- 2 oz mini chocolate chips
- 6 tbsp cocoa powder or similar drinking chocolate
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground clove
Instructions
- Chop up the marshmallows if using large ones. Chop up any other ingredient you choose to use that is not small, this will make the melting part of the bomb more effective.
- Place ⅔ of the quantity of white chocolate chips into a double boiler to melt over a low heat. Melting the chocolate this way is called tempering and it will make the chocolate shiny and glossy.
- When the chocolate reaches about 100 degrees F, remove it from the water bath. Using a balloon whisk, add the remaining 1/3 of the white chocolate chips, 1 tablespoon at a time so that each spoonful melts before the next one is added.
- Once the chocolate is smooth, spoon about a tablespoon into each mold (12 total.) Using a silicone brush, distribute the chocolate up around the sides of each mold. When set, spoon another tablespoon of white chocolate into the mold and repeat with the brushing. This creates 2 walls of chocolate.
- Add marshmallows, then cocoa (Ovaltine) and lastly mini chocolate chips to 6 of the molds.
- Using a flat metal plate (eg. a pie plate) that has been pre warmed, remove an empty chocolate mold and lay it on the hot plate to slightly melt the chocolate perimeter. Then stick it onto the filled mold base and press slightly to seal.
- Mix the four dry spices together. With a silicone brush, apply a think layer of warm white chocolate to the surface of the sphere. Sprinkle the spices onto the top of the sphere, the chocolate will help it stick.
- OPTIONAL: Spoon any leftover white chocolate onto a Silpat mat and allow it to harden. With a metal food scraper, skim it across the surface of the chocolate and make chards of chocolate for decoration.
- These bombs are now ready. Place one in a large mug. Pour 10-12 oz hot milk over the top of it and watch it explode.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 482kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 195mg | 8% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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