Pumpkin Spice Hot Chocolate Bombs

Happy Friday! A few days ago I saw something online that caught my eye. It was a video of someone pouring hot milk into a cup that had a chocolate ball. When the hot milk touched the chocolate ball, it exploded and delicious goodies came out! I loved the idea so I had to make them at home.

For this recipe you need a silicon mold which should be something of this size, click HERE. But, I didn’t want to wait to get one so I used an old mold that I already had, smaller, but it worked fine.

Let’s start with the recipe and don’t forget to follow me on Instagram to watch the videos of how I made these delicious treats. You can follow me HERE.


For the chocolate bombs

1 bag of white chocolate. Click Here or Here

Do not use chocolate chips.

silicon mold

a small spoon

For the filling (goodies)

(You decide how much hot cocoa powder and pumpkin spice you want to use for each ball)

hot cocoa powder, any brand you prefer

ground pumpkin pie spice

mini marshmallows

sprinkles, I used Fall colored sprinkles


1.- Place some of your white chocolate into a heat-proof bowl and melt it in the microwave. Be careful to not burn the chocolate. Make sure that you stir your chocolate every 60 seconds. Mix well until smooth. If you think your chocolate is too thick, you can add a teaspoon of vegetable oil and mix well.

2.- Using a small spoon pour about one tablespoon into each cavity of your mold, cover the bottom and sides. Cover all the gaps. You can shake the mold so all your cavities are properly coated. Place the mold in the fridge for 15 minutes.

3.- After 15 minutes, take the mold out of the fridge and start a second coating. Be sure that your coating is not too thick or too thin that it can break easily. Place the mold into the fridge again for 15 minutes.

4.- Take your mold out of the fridge and VERY CAREFULLY take out each ball from the mold, please be very gentle.

5.- You will notice that all the edges are uneven and rough so I will give you this trick to smooth them out.

* Place parchment paper on top of a cookie sheet and heat it up just for a bit in the lowest setting. We need your cookie sheet to be warm. Take out the cookie sheet from the oven.

6.- Grab half of your chocolate bombs and place each of them onto the hot cookie sheet with parchment paper and twist your hand to the left and right. You will see the chocolate will melt and will smooth the edges, be gentle in this process too.

7.- In a small bowl mix some of your hot cocoa powder with a couple of teaspoons of pumpkin pie spice. Fill these halves of chocolate bombs with the hot cocoa-pumpkin spice mixture, mini marshmallows and sprinkles.

8.- Now, grab the other half of your chocolate bombs and repeat the process of smooth the edges down with the warm cookie sheet and start putting together each bomb, press both halves gently and place them in the fridge for 30 minutes.

9.- Now, it is time to decorate. You can melt more chocolate and drizzle on the top (be sure this chocolate is melted BUT NOT HOT), you can use a spoon to drizzle or a plastic squeeze bottle. Put some sprinkles while your chocolate drizzle is wet. Place them in the fridge again for 10 minutes and that’s it!

How to make your chocolate bomb work:

1.- Place hot chocolate bomb in 8 oz mug/cup.

2.- Pour 8 oz hOT milk SLOWLY over chocolate Stir and enjoy!

If you have a question about this recipe, you can send me an email to [email protected]