These pumpkin hot cocoa bombs are my favorite treat to make when I’m craving a pumpkin spice latte without all the caffeine. Made with cocoa powder, milk chocolate, white chocolate, and pumpkin spice, they have that same great pumpkin spice flavor but won’t keep me up all night. They’re the perfect sweet treat to end a chilly night.
I am a huge pumpkin spice lover, and these pumpkin hot cocoa bombs were born out of that flavor obsession. I stuffed a white chocolate shell with pumpkin spice dry cocoa mix to create this tasty treat. I love watching them melt into a beautiful cup of pumpkin hot cocoa. They’re so tasty and totally adorable– a perfect gift to hand out at parties!
What’s in This Pumpkin Hot Cocoa Bomb Recipe?
- Powdered Sugar: Sweetens the cocoa bombs.
- Cocoa Powder: I like to use unsweetened Dutch-process cocoa powder rather than natural. Natural cocoa powder tends to be more acidic, so I think the Dutch-process works better here.
- Milk Chocolate: Adds classic chocolate flavor to the cocoa mix.
- Mini Marshmallows: Add pops of sweetness.
- Pumpkin Pie Spice: Adds a warm, spicy flavor.
- White Melting Chocolate: Creates a sweet shell that melts into the cocoa.
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How to Store
Store leftover pumpkin hot cocoa bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks..
Tips for Success
- You can use any brand and flavor of melting chocolate that you prefer, such as white chocolate or milk chocolate.
- Feel free to add a few sprinkles into the mixture with the cocoa powder and mini marshmallows.
- Don’t hold the shell on the hot pan for too long or that whole shell will start to melt!
Pumpkin Hot Cocoa Bombs Recipe
Ingredients
- ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup chopped milk chocolate
- ½ cup mini marshmallows
- 1 teaspoon pumpkin pie spice
- 16 ounces white melting chocolate
Equipment
- Kitchen Scale (optional)
- Silicone Half-Sphere Mold
Instructions
For the Hot Chocolate Powder
- In a small bowl, combine all the ingredients and stir.½ cup powdered sugar, ¼ cup unsweetened cocoa powder, ¼ cup chopped milk chocolate, ½ cup mini marshmallows, 1 teaspoon pumpkin pie spice
- Melt the chocolate bark according to the package directions.16 ounces white melting chocolate
- Using a spoon or brush, coat the wells of a silicone half-sphere mold with about 2 tablespoons of the melted chocolate– make sure to have a thick layer so your chocolate bomb doesn’t break!
- Chill the chocolate in the refrigerator until it is set, about 5 minutes.
- Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.
- To seal the halves of the chocolates together, heat a small skillet over medium-low heat, just until warm. Remove from the heat and place one of the chocolate halves, cut side down, onto the pan for 1-2 seconds. Keep the chocolate on the pan until the edges begin to melt then press onto the top of one of the filled chocolates.
- Repeat until all the bombs are made.
- Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
- To serve, put the bomb in a mug and pour hot milk over it. Top with a sprinkle of pumpkin pie spice if desired.
Notes
How to Make Pumpkin Hot Cocoa Bombs Step-by-Step
Mix the Filling: In a small bowl, combine ½ cup of powdered sugar, ¼ cup of unsweetened cocoa powder, ¼ cup of chopped milk chocolate, ½ cup of mini marshmallows, and 1 teaspoon of pumpkin pie spice and stir.
Melt the Chocolate: Melt 16 ounces of white melting chocolate according to the package directions. Using a spoon or brush, coat the wells of a silicone half-sphere mold with about 2 tablespoons of the melted chocolate– make sure to have a thick layer so your chocolate bomb doesn’t break! Chill the chocolate in the refrigerator until it is set, about 5 minutes.
Fill the Bombs: Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.
Seal the Bombs: To seal the halves of the chocolates together, heat a small skillet over medium-low heat, just until warm. Remove from the heat and place one of the chocolate halves, cut side down, onto the pan for 1-2 seconds. Keep the chocolate on the pan until the edges begin to melt then press onto the top of one of the filled chocolates.
Garnish and Serve: Repeat until all the bombs are made. Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
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