Hot Cocoa Bomb

Directions

Cocoa Mix

• 1.

  Combine all the cocoa mix ingredients (nonfat dry milk, dry non-dairy creamer, cocoa powder, salt, Truvia Original Sweetener) mix thoroughly; set aside.

Chocolate Shells

• 2.

  First, make sure you have a half circle chocolate mold on hand.

• 3.

  Add 2oz of semisweet chocolate to a microwavable dish.

• 4.

  Heat for 30 seconds in microwave.

• 5.

  Stir chocolate.

• 6.

  Heat again for 30 seconds.

• 7.

  Stir and repeat heating if not melted or pourable.

• 8.

  Pour the melted chocolate into your half circle chocolate mold.

• 9.

  Rotate the mold in your hand so the melted chocolate covers all of the half circles. Gently tap the molds to remove air bubbles. Remove the excess on the edges with a knife or spatula.

• 10.

  Tip over onto a cooling rack and let extra chocolate drip out.

• 11.

  Right side up, chill in refrigerator for 30 minutes.

• 12.

  Leave the chocolate in the mold for the next few steps.

Chocolate Bomb

• 13.

  Grab your molds filled with chocolate and the cocoa mix you made earlier. Add 1 Tbsp of cocoa mix to each of the half shell chocolate molds.

• 14.

  In a new bowl, melt some semisweet chocolate by heating for 30 second intervals, stirring, and then repeating until the chocolate is melted.

• 15.

  Pour melted chocolate over the top of each half circle mold so that the cocoa mix is sealed inside. Smooth the top of the chocolate on the molds.

• 16.

  Place the molds back in the fridge to chill for 30 more minutes.

• 17.

  Carefully remove the chocolates from the mold.

• 18.

  Using a small amount of melted chocolate, seal two half circles together to make a ball shape.

Cocoa Bomb Drink

• 19.

  Heat 6 oz of water.

• 20.

  Add 1 hot chocolate bomb to your cup.

• 21.

  Pour in the hot water and wait for the hot chocolate bomb to melt/the cocoa mix inside the bomb to pour out.

• 22.

  Stir and enjoy!