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We all know how much fun Hot Chocolate Bombs are not only to drink, but to make! And this one is the perfect one for Fall. As someone who doesn't go crazy for pumpkin spice flavored everything, I have to say, these are one of the best ways to treat yourself after a long day of work when the days feel like they are getting longer and you are leaving for work and coming home from work in the dark. Sometimes you just need a little cozy, "pick-me-up" to remind yourself how much fun fall can be!
These are super simple with only 5 main ingredients, and they don't take long to prepare at all. I tend to make a few batches on the weekends while I'm watching something good on tv, and then I have them as a treat for the next two weeks.
White Melting Wafers (my absolute favorite are from Ghirardelli)
Orange Gel Food Coloring (make sure it's gel, otherwise the additional water will make your chocolate melts seize up when you're tempering your chocolate)
You'll also be using a small glass bowl to melt the white chocolate and a spoon. The only other tool you'll need for this are silicone molds for your bombs. I like making mine a little on the smaller side, and usually end up adding two per mug of hot cocoa. You can use any size molds you like. I got mine on amazon for less than $10 for a set of 4 molds, but you can get them in most craft stores if you prefer to check out the sizes in person to see what you like best.
First we're going to melt the white chocolate wafers following the directions on your package. You can temper your chocolate using a double boiler, or using your microwave. If you're using your microwave to melt chocolate for the first time, I would suggest starting with either 15- or 30-second intervals so that you don't burn the chocolate.
Once your chocolate is melted through, use the orange food gel to carefully squeeze two drops of food gel into the chocolate. Using your spoon, fully combine the color into the chocolate until you have a nice light orange.
With the silicone molds in front of you, drop one spoonful of melted chocolate into the center of each mold, and use the back of the spoon to spread the chocolate up the sides of the mold. Make sure not to leave any holes or make the chocolate too thin on the bottom. Once I've gone through and made sure all of the sides are completely covered in chocolate, I usually add a small amount to each bottom to reinforce it. Place the molds in the freezer for 10 minutes.
Carefully remove the chocolate from the silicone molds by flipping them inside out.
Combine 1 tablespoon of Pumpkin Pie Spice in with one serving of your hot chocolate mix. Mix well. Add the hot chocolate mix to half of your chocolate shells, filling almost to the top, leaving enough room to add marshmallows. Add as many marshmallows as your heart desires. I tend to go overboard because they make my heart happy.
There are a few different ways you can seal your bombs. Some people prefer to heat up more chocolate wafers in a bowl and apply it with a spoon or a brush to the empty shell side and press together. The easiest way I've found and learned from others is to heat a pan on the stove on low heat, lightly press the empty shell to the heated pan just enough to start the melt the chocolate and press them together to seal. Be careful not to press too hard on your chocolate using this method though, because you can melt too much of the chocolate and then your bombs lose their circular shape.
Once all of your hot chocolate bombs are sealed, you can melt a little more white chocolate and drizzle it across the tops of all of the bombs, then sprinkle some additional Pumpkin Pie Spice on top. That's it!
Enjoy 1-2 bombs (depending on the size you went with) with 8oz of your favorite hot coffee, warmed milk or hot water. Place the bombs in a hot cup or mug and pour your favorite beverage over top of your bombs slowly to ensure they melt. Enjoy!
Let me know what you think in the comments if you try this recipe, or if you've tried other hot chocolate bomb recipes and what your favorites are!