Pumpkin Spice Hot Cocoa Bombs Recipe

Orange chocolate bombs made with pumpkin spice flavored hot chocolate mix and
marshmallows.

Servings: 3

Author:

Drinks

American

pumpkin spice hot cocoa bombs pumpkin spice hot cocoa

Instructions

1 Melt orange candy melts according to package directions.
2 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.
3 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.
4 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.
5 Place the chocolate spheres in the refrigerator for a few minutes. This will
prevent the chocoalte from melting when decorating.
6 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.
7 Store in a cool, dry place.
8 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.