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- 2 cups white chocolate chips - 1 cup milk chocolate chips - 1 cup hot cocoa mix - ½ cup pumpkin spice mix - ½ cup mini marshmallows - 1 teaspoon vanilla extract These ingredients bring the rich flavor of pumpkin spice to life. The white chocolate chips create a sweet shell. Milk chocolate chips enhance the drink's creaminess. Hot cocoa mix gives you a classic chocolate taste, while pumpkin spice mix adds warmth and depth. Mini marshmallows provide a fun, fluffy texture. Finally, vanilla extract ties all these flavors together beautifully. - Edible gold dust If you want a sparkly touch, use edible gold dust. It makes your hot chocolate bombs look fancy. Just a little bit goes a long way. Brush it on the outside for a festive vibe. You can swap white chocolate chips for dark chocolate or even milk chocolate. For a vegan option, try dairy-free chocolate. Instead of mini marshmallows, use vegan marshmallows or skip them entirely. If you don’t have pumpkin spice mix, mix cinnamon, nutmeg, and ginger for a similar flavor. Start by measuring 2 cups of white chocolate chips. Place them in a microwave-safe bowl. Heat them in the microwave for 30 seconds. Stir the chocolate after each interval. Continue this until the chocolate is smooth and fully melted. Be careful not to overheat. Next, take a silicone mold for half-spheres. Use a spoon to scoop the melted white chocolate. Coat the inside of each mold evenly. Make sure the layer is thick enough to hold its shape. Once coated, place the mold in the freezer for about 10 minutes. This helps the chocolate set properly. While waiting, grab another bowl. Mix 1 cup of hot cocoa mix, ½ cup of pumpkin spice mix, and ½ cup of mini marshmallows. Stir until blended well. This mix will be the heart of your hot chocolate bombs. Set it aside for now. Check the white chocolate shells. Once they are set, carefully remove them from the mold. Fill half of the shells with about 2 tablespoons of your cocoa mixture. Add a sprinkle of marshmallows on top. Take the empty half-spheres and briefly heat their edges in the microwave. Press these onto the filled shells to seal them. To create a smooth look, use the leftover melted white chocolate. Brush it over any seams. If you want a festive touch, use a small brush to dust edible gold dust on the outside of the bombs. This makes them look extra special. To enjoy your pumpkin spice hot chocolate bomb, place one in a mug. Pour hot milk over it and watch it melt. Stir the drink to mix the flavors and see the marshmallows pop up. Enjoy your warm treat! Melting chocolate can be tricky. Use a microwave-safe bowl. Heat the chocolate chips in 30-second bursts. Stir between each burst. This helps prevent burning. Aim for a smooth and shiny texture. If you have a double boiler, that works too. Just remember to keep the water below boiling. To avoid cracks in your chocolate shells, coat the molds evenly. Make sure the chocolate layer is thick enough. Thin layers can crack easily. After coating, chill the molds in the freezer. This helps the shells set properly. If a crack forms, you can fix it with melted chocolate. When filling the chocolate shells, use about 2 tablespoons of the mixture. Add a few mini marshmallows for extra fun. After filling, heat the edges of the empty half-spheres. Just a few seconds in the microwave will do. Press them together gently but firmly. Use leftover melted chocolate to smooth any seams. This makes your hot chocolate bombs look perfect! {{image_2}} You can change the chocolate types for your hot chocolate bombs. Use dark chocolate instead of white chocolate for a rich taste. Try milk chocolate for a sweeter treat. You can mix chocolate types, too. Combining white and milk chocolate makes a unique flavor. Experiment with flavored chocolates like caramel or hazelnut for a fun twist. Add new flavors to your hot chocolate bombs! Peppermint is a classic choice. Just mix in peppermint extract with the cocoa filling. This gives a fresh flavor. Salted caramel is another tasty option. Use caramel sauce in the filling and sprinkle sea salt on top. You can also add a dash of cinnamon for extra warmth. Making these bombs for special diets is easy. Use dairy-free chocolate chips and almond milk for a dairy-free version. Replace the hot cocoa mix with a sugar-free option for a low-sugar treat. If you want a vegan bomb, skip the marshmallows or find vegan ones. These adaptations keep the fun while meeting dietary needs. To keep your pumpkin spice hot chocolate bombs fresh, store them in an airtight container. This helps prevent moisture from ruining their texture. Place them at room temperature, away from direct sunlight. Avoid storing them in the fridge, as cold can cause the chocolate to bloom. When stored correctly, hot chocolate bombs last for about two weeks. You can tell they are fresh if they look smooth and shiny. If you see white spots or a dull surface, the chocolate may have bloomed. While it’s safe to eat, the flavor might not be as good. If you want to gift these treats, use decorative boxes or jars. Line the bottom with tissue paper for a nice touch. Place the bombs in a single layer to avoid breaking them. Seal the container tightly and add a festive label. This way, your gifts will look great and stay fresh! Pumpkin spice hot chocolate bombs are fun treats made of chocolate. They hold a mix of cocoa, pumpkin spice, and mini marshmallows. When you add hot milk, they burst open to release their tasty filling. These bombs combine two fall favorites: hot chocolate and pumpkin spice. They are perfect for cozy nights or festive gatherings. Using a hot chocolate bomb is simple! Place one bomb in a mug. Heat milk until it's hot but not boiling. Pour the milk over the bomb and watch it melt. The chocolate shell breaks open, and marshmallows float to the top. Stir it all together, then enjoy your rich, creamy drink! You can find pre-made pumpkin spice hot chocolate bombs at many local stores. Check specialty shops, bakeries, or online retailers. Always read reviews for quality. If you want something unique, visit local markets or craft fairs. These places often sell homemade versions that taste amazing. Yes, you can make pumpkin spice hot chocolate bombs in advance! Once they cool, store them in an airtight container. Keep them at room temperature. They stay fresh for several weeks. This makes them great for holiday gifts or cozy nights in. Just remember to keep them away from heat and moisture. You can add many tasty things inside your hot chocolate bombs! Try adding different candies like peppermint pieces or toffee bits. You could also mix in flavored syrups or chocolate chips. For a fun twist, add a dash of sea salt for a sweet and salty treat. Let your creativity shine! Packaging pumpkin spice hot chocolate bombs is easy and fun! Use clear bags or small boxes to show off the bombs. Tie them with a festive ribbon for a nice touch. You can also add a card with instructions for use. This makes them a great gift for friends, family, or coworkers. You’ve learned how to make delicious Pumpkin Spice Hot Chocolate Bombs. We covered the best ingredients, easy steps, and tips to avoid issues. Variations let you explore different flavors and meet dietary needs. Proper storage keeps your bombs fresh. Now, you can enjoy a cozy treat or gift a special surprise. With these skills, you’ll impress friends and family all season long. Enjoy every sip of your sweet creation!

Pumpkin Spice Hot Chocolate Bombs

Indulge in the ultimate fall treat with these Pumpkin Spice Hot Chocolate Bombs! Perfect for cozy nights, these delightful chocolate spheres are filled with rich cocoa and pumpkin spice, plus mini marshmallows for an extra sweet surprise. Just drop one in hot milk and watch the magic happen! Discover the easy step-by-step recipe and make your chilly evenings extra special. Click through to explore this fun and festive recipe!
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Ingredients
  

2 cups white chocolate chips

1 cup milk chocolate chips

1 cup hot cocoa mix

½ cup pumpkin spice mix

½ cup mini marshmallows

1 teaspoon vanilla extract

Edible gold dust (optional, for decoration)

Instructions
 

Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth.

    Coat the Molds: Using a silicone mold for half-spheres, use a spoon to coat the inside with the melted white chocolate. Ensure the coating is even and thick enough to hold the shape. Place the mold in the freezer for about 10 minutes to set.

      Prepare the Filling: In a separate bowl, mix the hot cocoa mix, pumpkin spice mix, and mini marshmallows.

        Fill the Molds: Once the white chocolate shells are set, remove them from the mold. Fill half of the shells with about 2 tablespoons of the cocoa mixture and a sprinkle of marshmallows.

          Seal the Bombs: Heat the edges of the remaining empty half-spheres briefly in the microwave (a few seconds will do) to slightly melt the edges. Carefully press them onto the filled shells to seal.

            Smooth the Seams: Use the leftover melted white chocolate to cover any seams, making the bombs look smooth and finished.

              Decorate: If desired, use a small brush to dust the outside of the bombs with edible gold dust for a festive touch.

                Store: Allow the bombs to cool completely before storing them in an airtight container at room temperature until ready to use.

                  Serve: To enjoy, place one hot chocolate bomb in a mug, pour over hot milk, and watch it melt to reveal the marshmallows and rich cocoa mix inside. Stir and enjoy!

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6 hot chocolate bombs