Hot Cocoa Bombs

As the fall weather creeps in, I love to drink hot chocolate. Instead of store-bought mix, you can easily make your own spooky Hot Cocoa Bombs to add Halloween fun to your drink. I like to make a large batch at once and keep them frozen until needed at parties or just to brighten up a cozy autumn morning.

The Ingredients

12 ounces semi-sweet chocolate (bars or melting wafers). These should be chopped into small, uniform pieces.
1 cup powdered sugar
½ cup unsweetened cocoa powder
1 tbsp pumpkin pie spice
½ teaspoon kosher salt

The Recipe

Bring a small pot of water to a boil.
Place chocolate into a heat-proof bowl and set it over the hot water.
Stir frequently with a spatula until the chocolate is mostly melted.
Remove the chocolate from the heat. The residual heat in the mixture will finish melting the final pieces.
Spoon your chocolate into your bomb molds, following the mold’s specific instructions for how much to fill it. (My batches typically make about 8 full chocolate bombs, or 16 halves).
Place your molds into the freezer for about 15 minutes.
To create the hot cocoa mix, combine the powdered sugar, cocoa powder, pumpkin pie spice, and salt in a bowl. Stir thoroughly.
Remove the bomb molds from the freezer.
Fill half the molds with the cocoa powder. Typically, this is about 2 tablespoons of mix per bomb.
Heat a plate in the microwave for about 20 seconds. It should be warm to the touch.
Press one of the empty chocolate mold halves into the plate for about 5-10 seconds. The rim should begin to melt.
Press the warm half into one of the filled halves. If needed, dip your finger into any leftover heated chocolate and rub the seam for a secure connection.
Freeze the cocoa bombs for at least 5 minutes to firm.
To make your hot cocoa, add your hot cocoa bomb to about 1 ½ – 2 cups hot milk and stir. The outer chocolate will melt and release the inner mix. Top with whipped cream, sprinkles, and/or marshmallows.

Hot Cocoa Bombs

Spooky Hot Cocoa Bombs with a Pumpkin Spice Twist

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Servings: 8

Course: Drinks

Ingredients Equipment Method

Ingredients

12 oz Semi-Sweet Chocolate Cut into small, uniform pieces.
1 cup Powdered Sugar
½ cup Unsweetened Cocoa Powder
1 tbsp Pumpkin Pie Spice
½ tsp Kosher Salt

Equipment

1 Pan
1 Heat-Proof Bowl
8 Hot Cocoa Bomb Molds

Method

Bring a small pot of water to a boil.
Place chocolate into a heat-proof bowl and set it over the hot water. Stir frequently with a spatula until the chocolate is mostly melted.
Remove the chocolate from the heat. The residual heat in the mixture will finish melting the final pieces.
Spoon your chocolate into your bomb molds, following the mold's specific instructions for how much to fill it.
Place your molds into the freezer for about 15 minutes.
To create the hot cocoa mix, combine the powdered sugar, cocoa powder, pumpkin pie spice, and salt in a bowl. Stir thoroughly.
Remove the bomb molds from the freezer.Fill half the molds with the cocoa powder. Typically, this is about 2 tablespoons of mix per bomb.
Heat a plate in the microwave for about 20 seconds. It should be warm to the touch.
Press one of the empty chocolate mold halves into the plate for about 5-10 seconds. The rim should begin to melt.
Press the warm half into one of the filled halves. If needed, dip your finger into any leftover heated chocolate and rub the seam for a secure connection.
Freeze the cocoa bombs for at least 5 minutes to firm.
To make your hot cocoa, add your hot cocoa bomb to about 1 ½ - 2 cups hot milk and stir. The outer chocolate will melt and release the inner mix. Top with whipped cream, sprinkles, and/or marshmallows.

Want more sweet treat recipes? Try:

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Hot Cocoa Bombs

The Ingredients

The Recipe