Pumpkin Spice Hot Cocoa Bombs Recipe
Orange chocolate bombs made with pumpkin spice flavored hot chocolate mix and marshmallows.
Servings 3
Ingredients
- 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
Instructions
- 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.