These adorable pumpkin pies are actually hot chocolate bombs! Made with milk chocolate, white chocolate and pumpkin spice, pop one of these into your favorite mug, top with some hot milk and have yourself a delicious and festive pumpkin spice hot chocolate!
Ingredients for Pumpkin Pie Hot Chocolate Bombs
- milk chocolate – use the highest quality you can find! This will directly impact the flavor of your hot chocolate. If you have a favorite chocolate bar, just use that and melt it down! This would also would very well with dark chocolate. I use these Belgian milk chocolate chips. They’re not chocolate chips, they’re pure chocolate that you can buy in bulk for making truffles, chocolate bars – anything!
- white chocolate – I used my favorite Lindt white chocolate for this, but you can use anything you like!
- oil-based food coloring – when coloring chocolate, you can’t use regular food coloring as it contains water, which causes chocolate to seize! The way to get around this is by using oil-based food coloring.
- muffin liners – use either silicone liners or liners that have a plastic coating. This is because we are using the liners as a mold to create the classic scallop pattern on pie crusts. You want to make sure that the chocolate can easily be removed from the liners without any paper sticking to them.
How to Make Pumpkin Pie Hot Chocolate Bombs
Make the crust.
Place the milk chocolate in a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval. Add the cinnamon, ground ginger, nutmeg, allspice and cloves, then mix well.
Spoon the “crust” into either silicone cupcake liners or cupcake liners that have been lined with plastic coating. This will ensure that they will peel off easily and not get stuck to the chocolate! Smooth the surface of the chocolate. Place the filled liners on a tray and chill in the fridge for 30 minutes, or until fully hardened.
Make the filling.
Place the white chocolate in a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval. Add a couple drops of orange oil-based food coloring and mix well.
Then add the cinnamon, ground ginger, nutmeg, allspice and cloves, and mix until well combined.
Spoon some “filling” on top of each “crust”, leaving a bit of space around the edge so that it looks like a pie crust. Spoon this on top slowly, so that it doesn’t spread out too quickly. Return the filled liners to the fridge and chill until the filling has fully hardened.
Decorate and Serve
Remove the pies from the cupcake liners. Place the royal icing into a piping bag fitted with a small, star-shaped piping tip. Pipe a swirly dollop onto the center of each pie. Allow the royal icing to fully harden, at least 30 minutes.
To serve, place one pie into your mug. Pour about 1 ½ – 2 cups of hot milk on top and stir until the pie has completely melted.
Enjoy your pumpkin spice hot chocolate!
Other Pumpkin Spice Recipes to Try
Pumpkin Spice Cheesecake Pancakes
Pumpkin Pie Hot Chocolate Bombs
These mini pumpkin pies are actually hot chocolate bombs flavored with pumpkin spice! The cutest version of a pumpkin spice latte!
Ingredients
“Crust”
- 2 cups high quality milk chocolate
- 3 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
“Filling”
- 1 cup high quality white chocolate
- orange oil-based food coloring
- 1/3 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- pinch allspice
- pinch cloves
- ¼ cup royal icing
Instructions
Make the crust:
- Place the milk chocolate in a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval.
- Add the cinnamon, ground ginger, nutmeg, allspice and cloves, then mix well.
- Spoon the “crust” into either silicone cupcake liners or cupcake liners that have been lined with plastic coating. This will ensure that they will peel off easily and not get stuck to the chocolate! Smooth the surface of the chocolate.
- Place the filled liners on a tray and chill in the fridge for 30 minutes, or until fully hardened.
Make the filling:
- Place the white chocolate in a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval.
- Add a couple drops of orange oil-based food coloring and mix well. Then add the cinnamon, ground ginger, nutmeg, allspice and cloves, and mix until well combined.
- Spoon some “filling” on top of each “crust”, leaving a bit of space around the edge so that it looks like a pie crust. Spoon this on top slowly, so that it doesn’t spread out too quickly.
- Return the filled liners to the fridge and chill until the filling has fully hardened.
Decorate and serve:
- Remove the pies from the cupcake liners.
- Place the royal icing into a piping bag fitted with a small, star-shaped piping tip. Pipe a swirly dollop onto the center of each pie. Allow the royal icing to fully harden, at least 30 minutes.
- To serve, place one pie into your mug. Pour about 1 ½ – 2 cups of hot milk on top and stir until the pie has completely melted.
- Enjoy your pumpkin spice hot chocolate!
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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