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Pumpkin Spice Hot Chocolate Bombs Simple and Rich Treat Recipe

Pumpkin Spice Hot Chocolate Bombs Simple and Rich Treat Recipe
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★★★★★

5.1 from 9 reviews

Indulge in the cozy flavors of fall with these Pumpkin Spice Hot Chocolate Bombs. Made with creamy white chocolate shells filled with a comforting blend of hot cocoa mix, pumpkin spice, and mini marshmallows, these delightful treats melt perfectly into a warm cup of milk to create a rich and festive hot chocolate experience.

Ingredients

Scale

Chocolate Shell

  • 2 cups white chocolate chips
  • 1 cup milk chocolate chips

Filling

  • 1 cup hot cocoa mix
  • ½ cup pumpkin spice mix
  • ½ cup mini marshmallows
  • 1 teaspoon vanilla extract

Decoration (Optional)

  • Edible gold dust

Instructions

  1. Melt the White Chocolate: In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals, stirring well in between to ensure the chocolate melts evenly and becomes smooth.
  2. Coat the Molds: Using a silicone mold for half-spheres, spoon the melted white chocolate inside each cavity, coating the walls evenly and thick enough so the shell will hold its shape. Place the mold in the freezer for approximately 10 minutes to solidify the chocolate.
  3. Prepare the Filling: In a separate bowl, combine the hot cocoa mix, pumpkin spice mix, mini marshmallows, and vanilla extract. Mix until well blended to create the flavorful filling.
  4. Fill the Molds: Remove the hardened white chocolate shells from the mold carefully. Fill half of the shells with about 2 tablespoons of the cocoa mixture topped with a sprinkle of marshmallows.
  5. Seal the Bombs: Warm the edges of the empty white chocolate half-spheres briefly in the microwave for a few seconds to slightly melt them. Press these warmed halves onto the filled shells gently to seal and form complete spheres.
  6. Smooth the Seams: Use any leftover melted white chocolate to cover and smooth over the seams of the joined halves, giving the bombs a polished appearance.
  7. Decorate: If desired, use a small brush to lightly dust the outside of the bombs with edible gold dust to add a festive and elegant touch.
  8. Store: Let the bombs cool fully. Store them in an airtight container at room temperature until ready to use, keeping them fresh and intact.
  9. Serve: To enjoy, place one hot chocolate bomb into a mug and pour hot milk over it. Watch as it melts, releasing the pumpkin spice cocoa mix and marshmallows. Stir well and savor your delicious autumn-inspired hot chocolate.

Notes

  • Ensure the chocolate is fully melted but not burnt to achieve a smooth coating.
  • Silicone molds work best for easy removal of the chocolate shells.
  • You can substitute white chocolate chips with milk chocolate or dark chocolate for different flavor profiles.
  • The vanilla extract enhances the pumpkin spice filling, but can be omitted if preferred.
  • Store bombs in a cool, dry place to prevent melting or blooming of the chocolate.
  • Use full-fat milk or any milk alternative for best melting results when serving.

Nutrition

Keywords: pumpkin spice, hot chocolate bombs, white chocolate, fall recipe, cozy drink, festive hot cocoa

Find it online: https://chefmilacook.com/pumpkin-spice-hot-chocolate-bombs-simple-and-rich-treat-recipe/