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These Pumpkin Hot Chocolate Bombs are the perfect fall hot chocolate treat! As fall knocks on our door with its cooler evenings, shorter days, and colorful bursts of leaves, nothing seems to fit the season better than pumpkins. Pumpkin candles, pumpkin décor, pumpkin flavored drinks and food. Basically, anything and everything pumpkin.
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Place a pumpkin on top and let rest for a few minutes until set up. When you're ready to drink your fall flavor cocoa bombs, heat 8 ounces of water or milk in the microwave or on the stove. Place pumpkin hot chocolate bombs in a mug and slowly pour the milk over it. Stir gently so the chocolate melts and the bomb opens.
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Pumpkin Spice Hot Chocolate Bombs are the Bomb! 😂 Better than Starbucks, better than your mama's house, easy as pie recipe tutorial just for you!Make this e.
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Put the coated half-sphere molds into the freezer for about 5 minutes to set. Take the molds out of the freezer and gently press on one side of the candy to loosen the grip on the mold and make the candy slide out. To 6 of the molds, add 1 tbsp hot cocoa mix, 1 tsp pumpkin spice sprinkles, ½ tsp pumpkin pie spice, and 6-8 mini marshmallows (as.
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Place the chocolate filled bomb molds into the freezer for 5 minutes. Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold. Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, ½ teaspoon pumpkin pie spice, and 6-8 mini.
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Allow chocolate to completely harden for at least 10 minutes then gently remove from the mold. Heat a microwave safe plate in microwave for 1-2 minutes, remove. Place one half of the chocolate shells, open side down, onto the plate to melt the rim. Remove and fill with 2 teaspoons of hot cocoa mix and mini marshmallows.
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Place in a piping bag (or use a spoon) to drizzle over the prepared chocolate balls. Quickly add a pumpkin icing decoration and sprinkles. Store in a cool, dry place. To enjoy, heat 1 cup of milk in a large mug. Place the cocoa bomb inside and watch the marshmallows and cocoa mix burst open. Stir until well combined.
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Vanilla Pumpkin Spice Hot Cocoa Bombs Tutorial & Recipe Heat the vanilla candy melts in a medium glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.
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Place a small plate in the microwave and heat for approximately 20-30 seconds. Then, place a sphere open side down onto the plate. Twist it a little to get the edges slightly melted.
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Repeat steps 2-7 until you have used up all of the melted candy. You should get about 8 Jack o'Lanterns. To build the cocoa bomb, add 1-2 tablespoons of pumpkin spice hot cocoa mix to a half-pumpkin, add a few mini marshmallows, and some Halloween M&Ms. Using one of the melting methods listed in the notes below, melt the edge of the empty half.
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7. Put a plate in the microwave and warm it up for 1-2 minutes. Then, put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don't need to put too long, just smooth it a little bit. After, put 1.5-2 tablespoons of pumpkin spice hot cocoa mix into the dome shaped chocolate.
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Combine your powdered sugar with cocoa powder, chopped milk chocolate, mini marshmallows, and pumpkin pie spice. Melt your chocolate, use a spoon to coat the walls of a round candy mold. Chill in the fridge for five minutes. Add your powder ingredients with the mini marshmallows. Place the shells side down on a hot pan for two seconds and then.
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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.
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Instructions. Heat the pumpkin spice candy melts in a medium glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30-second intervals until the wafers are fully melted and smooth/creamy. Make sure not to overheat the candy melts, or they will become hard and chalky.
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How to Make Pumpkin Spice Hot Cocoa Bombs. Place orange candy melts in a microwave safe bowl and melt in the microwave per the directions on the package. Place 1 tablespoon melted candy into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even.
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Use a silicone brush to spread the mixture up the sides of the mold. Chill: Then, place the filled mold in the fridge for 10 minutes or the freezer for five minutes. Remove: Next, remove the pieces from the mold and fill three of them with two tablespoons of pumpkin spice and hot cocoa powder. Top that with mini marshmallows.
