Pumpkin spice hot chocolate bombs is a great drink for the Fall season and cold weather just like this easy homemade hot chocolate bombs that are a great holiday gift and drink. Let’s learn how to make this pumpkin spice hot chocolate/ cocoa bomb recipe with a few ingredients.
Love sweets? Check out these dessert recipes: chocolate strawberries, taro ice cream, sugar donuts, strawberry pie, mango sticky rice, almond jello, mango pomelo sago and caramel popcorn recipes.
What are pumpkin spice hot chocolate bombs?
Pumpkin spice hot chocolate bombs is also called pumpkin hot cocoa bombs. It is a sphere of chocolate filled with pumpkin spice hot cocoa mix, mini marshmallows, and sprinkles on the top for decoration. When it is added to hot milk, the chocolate spheres melt. Therefore, it releases the pumpkin spice hot cocoa mix and makes a tasty cup of pumpkin spice hot chocolate drink. Also, it is great for cold winters and it’s a great match for the Fall season drink.
What are the ingredients for pumpkin spice hot chocolate bombs?
The ingredients for this pumpkin spice hot coca bombs recipe are white chocolate chips, marshmallow, pumpkin spice hot cocoa mix and orange sprinkle. Also, I like to use white chocolate because it is a great match with the pumpkin spice hot cocoa mix.
Cooking tips for how to make pumpkin spice hot chocolate balls:
- I like to use Ghirardelli premium white chocolate chips for pumpkin spice hot chocolate bombs. Any high quality brand of couverture chocolate will work.
- Also, I like to melt the white chocolate chips over the stove with water in a pot and the bowl of chocolate chips over the pot.
- Take a big scoop, a tablespoon full of melted white chocolate into the silicone mold and spread around the dome shaped mold.
- You can do a thin layer first and let it harden a little bit and apply another layer.
- Remember do not make it too thin because it will break easily.
- After that, put the mold with the chocolate into the freezer for 20-30 minutes.
- If you don’t want any fingerprints on the chocolate balls, I suggest wearing plastic gloves and working on them.
- Then, remove the chocolate from the mold after freezing.
- The edges are not pretty and smooth; therefore, put a plate in the microwave and warm it up for 1-2 minutes. Put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don’t need to put too long, just smooth it a little bit.
- After, put 1.5-2 tablespoons of pumpkin spice hot cocoa mix into the dome shaped chocolate and add 10-12 small marshmallows.
- Take the other dome shaped chocolate and smoothen the edges on the warm plate and put over the other half of chocolate immediately.
- If there is some chocolate around the edges, use a finger to move around the chocolate ball.
For the topping decoration:
- Melt the white chocolate chips over the stove.
- Remember don’t drizzle the white chocolate over the balls when the melted chocolate is hot. Wait for 5-10 minutes, when it’s not hot. However, it is not too long before the melted chocolate becomes hardened again. If it is hardened, melt the chocolate again.
- Lastly, sprinkle some orange sugar sprinkles over the top of white chocolate.
- If you want to have a nicer and even decorated chocolate line over the balls, you can pipe the melted chocolate on the balls.
FAQs:
I use this kind of silicone mold because it is easy to remove from the mold. It is around 11.2” x 6.5” x 1.37”.
The diameter of the ball is around 2.5 inches.
I like to use couverture chocolate for hot chocolate bombs recipe because it is a high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than regular baking or eating chocolate.
In addition, couverture chocolate is a higher percentage of cocoa butter and combined with proper tempering. Therefore, it gives the chocolate more sheen, a firmer "snap" when broken and a creamy mellow flavor. Often it is used by professionals for dipping, coating, molding and garnishing. Since, couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps melting smoothly.
Besides, I like to use Ghirardelli brand of white chocolate chips for this homemade pumpkin spice hot chocolate bombs. Or, any couverture chocolate brands will work.
You can melt the white chocolate chips in the microwave. Or, over the stove that fills a pot with 1-2 cups of water. Place on stovetop and turn on medium small fire. Place a heat-safe bowl on top of the pot. Then, put the chocolate chips in the bowl and mix until the chocolate melts consistently. (It is around 2 to 3 minutes.)
Regular grocery stores should have them. I like to use Stephen’s brand pumpkin spice hot cocoa mix.
Store them in the ziplock bag or container with a cover and put them in a shaded and cool area. It can last for months.
Instructions for how to make pumpkin spice hot chocolate bombs/balls drink:
Preparation:
1. Pour 1-2 cups of water into a pot. Turn on medium small fire.
2. After, place a heat-safe bowl on top of the pot. Then, put a bag of white chocolate chips (11.5 oz or 326g) into the bowl.
3. Keep stirring and mixing it until the chocolate melts consistently. (It is around 2 to 3 minutes.)
4. Next, take a big scoop, a tablespoon full of melted chocolate into the mold and spread around the dome shaped silicone mold. Repeat this step and fill 12 of them because you can make around 6 hot chocolate balls.
5. The following step, put the silicone mold with chocolate in the freezer for 20-30 minutes.
Combination:
6. After that, remove the white chocolate from the silicone mold and place it on the plate. (If you don’t want any fingerprints on the chocolate balls, I suggest wearing plastic gloves and working on them. )
7. Put a plate in the microwave and warm it up for 1-2 minutes. Then, put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don’t need to put too long, just smooth it a little bit. After, put 1.5-2 tablespoons of pumpkin spice hot cocoa mix into the dome shaped chocolate. (See details in the video below the recipe card.)
8. Place 10-12 small marshmallows.
9. Take the other dome shaped chocolate and smoothen the edges on the warm plate. Then, put it over the half of the chocolate dome with hot chocolate powder and marshmallows from step 8 immediately. If there is some chocolate around the edges, use a finger to move around the chocolate ball. Repeat and finish 6 pumpkin spice hot cocoa balls.
Decoration:
10. Put ½ cup of white chocolate chips into the bowl and over the pot with water. (Like in step 1-3.) Turn on medium small fire. Use a fork and keep stirring until the white chocolate chips melt. Remember don’t drizzle the white chocolate over the balls when the melted chocolate is hot. Wait for 5-10 minutes, when it’s not hot. However, it is not too long before the melted chocolate becomes hardened again. If the chocolate is hardened, melt it again.
11. When the white melted chocolate cools off, use a fork to drizzle the chocolate over the top of the pumpkin spice hot cocoa balls and sprinkle with some orange sprinkles on top. Repeat this step and finish decorating 6 of them.
12. Place a pumpkin spice hot cocoa bomb into a mug.
13. Lastly, warm up 1-1.5 cups of milk into a microwave for 2 minutes. Pour the hot/ warm milk into the mug. The hot chocolate bomb will melt and marshmallows will come out and float on the top.
Enjoy this simple, easy and delicious homemade pumpkin spice hot chocolate bombs recipe for the Fall season! Also check out these papaya milk, ciabatta bread, taro boba, tofu pudding, wonton soup , ham fried rice and Chinese bacon recipes.
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Pumpkin Spice Hot Chocolate Bombs
Equipment
- 2 Silicone mold (11.2” x 6.5” x 1.37”)
Video
Ingredients
- 1 bag White chocolate chips (11 oz or 312 g)
- 1 cup Marshmallow (Small, around 60-72 pieces)
- 9 tablespoons Pumpkin spice hot cocoa mix (Around 1.5 tablespoons per ball)
Decoration on the top:
- ½ cup White chocolate chips
- 1 tablespoon Orange sprinkles
Drink:
- 9 cups Milk
Instructions
- Pour 1-2 cups of water into a pot. Turn on medium small fire.
- After, place a heat-safe bowl on top of the pot. Then, put a bag of white chocolate chips (11.5 oz or 326g) into the bowl.
- Keep stirring and mixing it until the chocolate melts consistently. (It is around 2 to 3 minutes.)
- Next, take a big scoop, a tablespoon full of melted chocolate into the mold and spread around the dome shaped silicone mold. Repeat this step and fill 12 of them because you can make around 6 hot chocolate balls.
- The following step, put the silicone mold with chocolate in the freezer for 20-30 minutes.
- After that, remove the white chocolate from the silicone mold and place it on the plate. (If you don’t want any fingerprints on the chocolate balls, I suggest wearing plastic gloves and working on them. )
- Put a plate in the microwave and warm it up for 1-2 minutes. Then, put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don’t need to put too long, just smooth it a little bit. After, put 1.5-2 tablespoons of pumpkin spice hot cocoa mix into the dome shaped chocolate. (See details in the video below the recipe card.)
- Place 10-12 small marshmallows.
- Take the other dome shaped chocolate and smoothen the edges on the warm plate. Then, put it over the half of the chocolate dome with hot chocolate powder and marshmallows from step 8 immediately. If there is some chocolate around the edges, use a finger to move around the chocolate ball. Repeat and finish 6 pumpkin spice hot cocoa balls.
- Put ½ cup of white chocolate chips into the bowl and over the pot with water. (Like in step 1-3.) Turn on medium small fire. Use a fork and keep stirring until the white chocolate chips melt. Remember don’t drizzle the white chocolate over the balls when the melted chocolate is hot. Wait for 5-10 minutes, when it’s not hot. However, it is not too long before the melted chocolate becomes hardened again. If the chocolate is hardened, melt it again.
- When the white melted chocolate cools off, use a fork to drizzle the chocolate over the top of the pumpkin spice hot cocoa balls and sprinkle with some orange sprinkles on top. Repeat this step and finish decorating 6 of them.
- Place a pumpkin spice hot cocoa bomb into a mug.
- Lastly, warm up 1-1.5 cups of milk into a microwave for 2 minutes. Pour the hot/ warm milk into the mug. The hot chocolate bomb will melt and marshmallows will come out and float on the top.
Notes
Cooking tips for how to make pumpkin spice hot chocolate balls:
- I like to use Ghirardelli premium white chocolate chips for pumpkin spice hot chocolate bombs. Any high quality brand of couverture chocolate will work.
- Also, I like to melt the white chocolate chips over the stove with water in a pot and the bowl of chocolate chips over the pot.
- Take a big scoop, a tablespoon full of melted white chocolate into the silicone mold and spread around the dome shaped mold.
- You can do a thin layer first and let it harden a little bit and apply another layer.
- Remember do not make it too thin because it will break easily.
- After that, put the mold with the chocolate into the freezer for 20-30 minutes.
- If you don’t want any fingerprints on the chocolate balls, I suggest wearing plastic gloves and working on them.
- Then, remove the chocolate from the mold after freezing.
- The edges are not pretty and smooth; therefore, put a plate in the microwave and warm it up for 1-2 minutes. Put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don’t need to put too long, just smooth it a little bit.
- After, put 1.5-2 tablespoons of pumpkin spice hot cocoa mix into the dome shaped chocolate and add 10-12 small marshmallows.
- Take the other dome shaped chocolate and smoothen the edges on the warm plate and put over the other half of chocolate immediately.
- If there is some chocolate around the edges, use a finger to move around the chocolate ball.
For the topping decoration:
- Melt the white chocolate chips over the stove.
- Remember don’t drizzle the white chocolate over the balls when the melted chocolate is hot. Wait for 5-10 minutes, when it’s not hot. However, it is not too long before the melted chocolate becomes hardened again. If it is hardened, melt the chocolate again.
- Lastly, sprinkle some orange sugar sprinkles over the top of white chocolate.
- If you want to have a nicer and even decorated chocolate line over the balls, you can pipe the melted chocolate on the balls.
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