Pumpkin Spiced Hot Chocolate (Homemade Cocoa Recipe)

Directions

1. In a medium glass bowl, microwave the vanilla candy melts at 50% power for 1 minute. Stir thoroughly, then continue microwaving in 30-second bursts, stirring between each, until the melts are completely smooth. Be careful not to overheat, or they can turn hard and grainy.
2. Set the silicone sphere mold on a flat surface, such as a baking sheet or serving tray. Spoon roughly 1½ tablespoons of the melted vanilla candy into each cavity.
3. With the back of a spoon, spread the melted candy all over the inside of the mold, paying extra attention to the edges—make them a bit thicker so the spheres won't crack when you join them later. Distribute the candy evenly to prevent any flat spots.
4. Place the mold in the refrigerator for 3 to 5 minutes to allow the candy to harden.
5. When the candy is firm, carefully peel the silicone mold away from the spheres, starting at the sides and then gently pushing from the bottom. Touch them as little as possible to avoid leaving fingerprints or causing melting. If you have food-safe gloves, wear them to keep the spheres smudge-free.
6. Microwave a small plate for 20 to 30 seconds to warm it up. Take one sphere half and set it open-side down on the hot plate, twisting it gently to melt the rim.
7. Flip the half over so the open side faces up. Fill it with two-thirds of one packet of pumpkin spice hot cocoa mix.
8. Drop in 9 or 10 miniature marshmallows. Warm the rim of another sphere half on the same hot plate, then place it on top of the filled half. Give it a slight twist to seal the two halves together.
9. If you notice any gaps or cracks along the seam, dip a spoon in hot water, dry it off, and run the warm spoon over the seam to smooth it out. Repeat this entire process to create three pumpkin spice hot cocoa bombs.
10. Using the same method as in step 1, melt the orange candy melts in the microwave.
11. Take a sandwich bag and drape it over your hand. Spoon the melted orange candy into the bag, then snip off a tiny corner with kitchen shears.
12. Pipe a small amount of the orange candy onto each cocoa bomb, then right away press a Mellowcreme Pumpkin onto the orange candy. Let them sit for 2 to 3 minutes until the candy sets.
13. To serve, heat 8 ounces of milk in the microwave or on the stove until hot. Put one cocoa bomb in a mug and slowly pour the hot milk over it. Stir gently to break open the bomb and release the pumpkin spice cocoa mix, then keep stirring until everything is well blended. Enjoy your pumpkin spiced hot chocolate!