Decadent and delicious- these fall cocoa bombs need just four ingredients and a few minutes of kitchen time to get ready!
Fall is officially here, and there are days when I just want to sit down with a steaming hot cup of cocoa and relax. And that’s when I thought of whipping up these fall cocoa bombs!
I always thought they would need a lot of time and effort to get done, but it wasn’t the case. In fact, I whipped up a whole batch and stored them for later. Then, all I had to do was drop one into my cup with some steaming hot milk and enjoy it!
Give these cocoa bombs a try, and they’ll surely be a hit with the whole family. But before you go ahead and get right onto the recipe, here are a few things you might want to keep in mind.
What Can I Use Instead of Chocolate Melting Wafers?
There are tons of other alternatives that you can use! Just make sure you use good quality chocolate bars like Lindt or Callebaut. Ghirardelli chips are also an excellent option that you can never go wrong with.
Can I Make My Own Cocoa Mix?
Yes, you can. I prefer sticking to my favorite cocoa mix- there’s nothing quite like it, but if you like to make your foods from scratch, you can totally do that too. Making your own cocoa mix is actually pretty simple. You’ll need to combine unsweetened cocoa powder with some sugar, dry milk powder, and a bit of cornflour and that’s it.
Tips to Make the Fall Cocoa Bombs
Ready to give these utterly delicious cocoa bombs a try? Here are some tips and tricks to make sure you nail the recipe.
- While this recipe calls for the use of regular chocolate, you can also play around a bit with the flavors, and try different variations of the recipe. You could create the chocolate domes using dark or white chocolate and experiment with the fillings too.
- Love some extra chocolatey goodness? Add some chocolate ganache into your bombs and assemble.
- To get into the mood for fall, you can also add some pumpkin spice into the domes.
Serving & Storage Ideas For the Fall Cocoa Bombs
Ready with your batch of fall cocoa bombs? Here’s how to serve and store them the right way.
- Pour a cup of steaming hot milk and drop the chocolate bomb in. To take this up a notch, you can also throw in some mini marshmallows.
- If you don’t have marshmallows, a light dusting of cocoa powder on the top should do the trick, and make your cup look really fancy.
- To store them for later, you can just transfer them to an airtight container, and they can stay fresh on your kitchen countertop itself. Ideally, you can do this during the colder months of the year.
- You can also refrigerate them. Just make sure you leave a little space between each cocoa bomb in the airtight container, and then refrigerate them.
Loved how these turned out? Looking for some more fall-inspired recipes to try out? Here are a few of my personal favorites.
Fall Cocoa Bombs
Equipment
- Semi sphere silicone mold
- plastic ziplock baggies
Ingredients
- 7 oz chocolate melting wafers
- 6 tbsp hot cocoa mix
- 1 oz orange candy melts
- pumpkin sprinkle mix
Instructions
- Set a large glass plate in the refrigerator.
- Melt the chocolate.
- Place a small spoonful of melted chocolate in a mold cavity, then use the spoon to coat the entire cavity. Repeat on all of the mold cavities.
- Set the mold in the freezer for 5 minutes.
- Remove the mold from the freezer, and repeat step 3 for a second coat of chocolate.
- Set the mold in the freezer for 5 minutes.
- Heat a small glass plate in the microwave for 2 minutes.
- Remove the plate and the molds from the freezer. Remove the chocolate spheres from the mold and set on the cold plate.
- Take one sphere, place upside down on the hot plate to melt the edge of the chocolate, and fill with one tablespoon of cocoa mix. Place another sphere upside down on the hot plate to melt the edge of the chocolate, and attach the two spheres together to seal the cocoa bomb. Repeat until you have assembled all of the cocoa bombs.
- Add orange candy to the ziplock bag and heat in the microwave for 30 seconds. Remove, and massage the bag. If not fully melted, heat for 10 second intervals, until fully melted.
- Snip the very corner of the baggie with scissors, and pipe the candy over the top of each cocoa bomb.
- Add sprinkles.
- To use, fill a mug with 6 ounces of hot water or milk, and drop the cocoa bomb in, then stir.
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