Pumpkin Spice Hot Cocoa Bombs Recipe

INGREDIENTS

In a small bowl, combine all the ingredients and stir.½ cup powdered sugar,¼ cup unsweetened cocoa powder,¼ cup chopped milk chocolate,½ cup mini marshmallows,1 teaspoon pumpkin pie spice
Melt the chocolate bark according to the package directions.16 ounces white melting chocolate
Using a spoon or brush, coat the wells of a silicone half-sphere mold with about 2 tablespoons of the melted chocolate– make sure to have a thick layer so your chocolate bomb doesn’t break!
Chill the chocolate in the refrigerator until it is set, about 5 minutes.
Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.
To seal the halves of the chocolates together, heat a small skillet over medium-low heat, just until warm. Remove from the heat and place one of the chocolate halves, cut side down, onto the pan for 1-2 seconds. Keep the chocolate on the pan until the edges begin to melt then press onto the top of one of the filled chocolates.
Repeat until all the bombs are made.
Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
To serve, put the bomb in a mug and pour hot milk over it. Top with a sprinkle of pumpkin pie spice if desired.

You can use any brand and flavor of melting chocolate that you prefer, such as white chocolate or milk chocolate.
Feel free to add a few sprinkles into the mixture with the cocoa powder and mini marshmallows.
Don’t hold the shell on the hot pan for too long or that whole shell will start to melt!

Storage: Store pumpkin spice hot cocoa bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.