Hot Chocolate Bombs

 Hot Chocolate Bombs

The amount of chocolate varies depending on the number of shells your mold makes. I have a two shell mold, some are four or more, so I use is less chocolate than other, larger molds. So the measurement of chips is for two shells.

 

Melt about 1/2 cup chocolate chips, place a healthy spoonful of melted chocolate in each mold and use the spoon to evenly coat the inside. Put the mold into the freezer for 10 mins.

 

Make the hot cocoa mix:

2 Tbsp unsweetened cocoa powder (not Dutch process)

2 Tbsp sugar

1/2 tsp cinnamon

1/8 tsp chili powder

1/8 tsp cayenne

Adjust the spiciness as you like.

 

Once the shells are solid, remove them from the molds. Fill one half with two Tbsp of cocoa mix (add mini marshmallows if desired). Take the other half (top) and place seam side down on a warm baking sheet to just barely melt the edges. Take the tops and place on top of the filled bottoms to seal. Place in the fridge to harden.

Serve by placing one bomb in a mug, pour hot milk over the bomb, stir and enjoy.

 

 

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