How to make pumpkin spice hot cocoa bombs for fall. This easy recipe is made with pumpkin spice-flavored hot cocoa and marshmallows nestled inside an orange chocolate shell decorated with sprinkles.
Pumpkin spice season is back! We are waiting for the weather to cool down here in California, but we know fall is right around the corner. I’m looking forward to cuddling up in a cozy sweater and regularly enjoying a cup of hot chocolate.
Is there anything better than a warm cup of cocoa, the changing leaves outside your window, and a fall movie? I think the only thing that can make this dreamy fall scene better is a warm cup of pumpkin spice hot cocoa.
Last year my kids fell in love with making hot cocoa bombs. The Lucky Charms hot cocoa bombs were a big hit and we knew we wanted to try new flavors this holiday season. Of course, we had to give pumpkin spice cocoa bombs a try and they’re just as delicious as we hoped they would be.
Pumpkin Spice Hot Cocoa Bombs Recipe
Pumpkin spice-flavored hot cocoa and marshmallows are nestled inside an orange chocolate ball. White chocolate is drizzled on top, then decorated with sprinkles and a pumpkin icing decoration.
For this recipe, I’m using a premade pumpkin spice hot cocoa mix. If you’re unable to find it at a local store, simply add pumpkin spice to your hot chocolate powder.
The best part is placing the hot cocoa bomb in a warm cup of milk and watching the cocoa and marshmallows burst out of the chocolate shell. You can use regular miniature marshmallows or dehydrated mini marshmallows. Our family loves making these hot chocolate bombs and it’s a fun rainy day activity to do with the kids.
Hot cocoa bombs also make a wonderful gift idea. Last year we made boxes of cocoa bombs for our friends over the holidays. They are easy to make and decorate with festive holiday themes using sprinkles or icing decorations.
Tips and tricks for making hot cocoa bombs
- Slowly melt the chocolate; stirring every 30 seconds to avoid overheating. Temper the chocolate to help the chocolate adhere to the mold. Some of the chocolate may slide down but you can always add a second coat after the first layer has set.
- Place the mold in the refrigerate for 5-10 minutes to speed up the process.
- Carefully remove the chocolate shells from the mold.
- Optional: clean up the edges by quickly and gently pressing the shell on a warm plate. This will melt away any uneven edges.
- Fill one half of the chocolate sphere with hot cocoa mix and marshmallows. If you can’t find pumpkin spice hot cocoa, add a ¼-1/2 teaspoon of pumpkin spice to your cocoa bomb.
- Dip the edge of the other chocolate sphere in melted chocolate and quickly press the two halves together.
- Decorate with slightly cooled chocolate. If the chocolate is too hot, it may start melting the top of the cocoa bomb. Quickly add sprinkles and icing decorations.
- Store in a dry, cool place.
- When ready to enjoy, place in a warm cup of milk and stir to mix in the cocoa powder.
Wrapping Hot Cocoa Bombs
- To gift hot cocoa bombs, cupcake storage containers work best. Use paper shreds or mini marshmallows to help protect the cocoa bombs. Add a festive ribbon or handmade tag to decorate the container.
- You can also place them in reusable tins using a cupcake liner and paper shreds underneath.
- Another great idea is to add marshmallows and a hot cocoa bomb inside a mug and wrap it with cellophane.
Supplies to make hot cocoa bombs
- Silicone mold – for this recipe, I’m using a large sphere mold. The larger mold holds about 2 tablespoons of hot cocoa mix and a couple of tablespoons of marshmallows. If you prefer a smaller size, like the Lucky Charms Cocoa Bombs, this standard size mold will work. This recipe makes 3 large or 6 medium chocolate bombs.
- Dehyrated Mini Marshmallows – the smaller size works best with the medium silicone mold.
- Individual Containers for gifting.
Pumpkin Spice Hot Cocoa Bombs Recipe
- 6 tbsp pumpkin spice hot cocoa mix
- 1 ½ cups orange candy melts
- 1 cup marshmallows
- 1/4 cup white chocolate
- sprinkles and icing decortions
- Melt orange candy melts according to package directions.
- Pour 2 tablespoons of melted chocolate in each mold cavity, working one at a time. Tip: use a silicone brush to help spread the chocolate around the edges of the mold. Once filled, place the mold in the refigerator for 5-10 minutes or until the chocolate is set. Add a thin layer or chocolate around the edges if needed.
- Remove the chocolate spheres from the mold and fill three of the spheres with 2 tablespoons of pumpkin spice hot cocoa. Top with miniature marshmallows.
- Melt any leftover chocolate in a shallow dish. Quickly press the edges of second half of the chocolate sphere into the chocolate, shake off excess, and press the two halves together.
- Place the chocolate spheres in the refrigerator for a few minutes. This will prevent the chocoalte from melting when decorating.
- Melt white chocolate in a small dish. Place in a piping bag (or use a spoon) to drizzle over the prepared chocolate balls. Quickly add a pumpkin icing decoration and sprinkles.
- Store in a cool, dry place.
- To enjoy, heat 1 cup of milk in a large mug. Place the cocoa bomb inside and watch the marshmallows and cocoa mix burst open. Stir until well combined.