5 from 21 votes
Recipe for Pumpkin Spice White Chocolate Cocoa Bombs
Pumpkin Spice White Chocolate Cocoa Bombs are hollow spheres of tempered white chocolate filled with marshmallows, mini chocolate chips, and a spiced cocoa powder blend featuring cinnamon, nutmeg, ginger, and clove. When placed in hot milk, the chocolate shell melts, releasing the cozy pumpkin spice cocoa mixture and marshmallows for a creamy, warming beverage with aromatic spices.
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings:
6
Calories:
482 kcal
Course:
Dessert, Drinks, Snacks
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 482
% 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.