Easy Fall Cocoa Bombs

These fall cocoa bombs are the perfect indulgence for chilly nights, combining rich chocolate, creamy cocoa mix, and festive pumpkin sprinkles for a treat that’s as fun to make as it is to enjoy. With just four ingredients, these cocoa bombs come together in minutes and can be stored for later, making them an excellent addition to your fall treats repertoire.

Chef’s Tips

• Choose Quality Chocolate: For the best flavor, use high-quality melting chocolate like Ghirardelli wafers or bars like Lindt or Callebaut.
• Double Coating: Ensure the chocolate spheres are sturdy by applying two layers of chocolate in the mold.
• Add Extra Flavor: Mix pumpkin spice into the cocoa mix for a cozy fall flavor.
• Decorating Tip: Use contrasting candy melts and sprinkles to add a festive touch.

Ingredients

• 7 oz chocolate melting wafers: The base for the cocoa bomb shells; dark or white chocolate works too.
• 6 tablespoons hot cocoa mix: Your favorite instant cocoa mix, or homemade cocoa powder mix.
• 1 oz orange candy melts: For festive decoration.
• Pumpkin sprinkle mix: Adds a fall-inspired finishing touch.

Instructions

1. Prepare the Plate:
   Place a large glass plate in the refrigerator to chill.
2. Melt the Chocolate:
   Melt the chocolate wafers according to package instructions, using either a microwave or double boiler.
3. Coat the Molds:
   Spoon a small amount of melted chocolate into each cavity of the silicone mold. Use the back of the spoon to spread the chocolate evenly, ensuring full coverage. Repeat for all cavities.
4. Set the Chocolate:
   Place the mold in the freezer for 5 minutes to harden.
5. Apply a Second Coat:
   Remove the mold from the freezer and repeat the coating process for a second layer of chocolate. Return to the freezer for another 5 minutes.

6. Prepare the Plate and Spheres:
   Heat a small glass plate in the microwave for 2 minutes. Remove the chocolate spheres from the mold and place them on the cold plate.
7. Assemble the Cocoa Bombs:
   Take one chocolate sphere and melt its edge on the warm plate. Fill with 1 tablespoon of cocoa mix. Melt the edge of another sphere and attach it to seal the cocoa bomb. Repeat for all spheres.

8. Decorate:
   Melt the orange candy melts in a ziplock baggie in the microwave, massaging the bag between intervals. Snip the corner of the bag and drizzle the melted candy over each cocoa bomb. Add sprinkles before the drizzle hardens.

9. Serve:
   To use, fill a mug with 6 ounces of hot milk or water. Drop in a cocoa bomb and stir until fully dissolved.

Storage

• Room Temperature: Store in an airtight container on the countertop for up to 1 week during cooler months.
• Refrigeration: For extended freshness, refrigerate in a single layer in an airtight container for up to 2 weeks.

FAQs

Can I use white chocolate for the shells?
Yes! White chocolate adds a sweet, creamy flavor and pairs well with the cocoa filling.

Can I make my own cocoa mix?
Absolutely. Combine unsweetened cocoa powder, sugar, dry milk powder, and a pinch of salt for a homemade mix.

How do I prevent the spheres from cracking?
Ensure the chocolate is evenly coated in the mold and avoid overhandling when removing them.

What can I use instead of candy melts?
Melted chocolate with a drop of food coloring can be used for decoration.

These fall cocoa bombs are an easy, fun, and festive treat that’s perfect for the season. Whether you’re sharing them with family, gifting them to friends, or keeping them all to yourself, they’re sure to bring warmth and joy to any chilly day. Make a batch today and savor the cozy flavors of fall!