Tightly cover two 1-tablespoon measuring spoons with plastic wrap. Dip rounded bottoms into melted dark chocolate or white vanilla melting wafers; freeze until set. Remove plastic wrap; separate shells. Smooth shell edges on a warm plate.
If you're anything like us, we love a chocolate-mint combo. That's why we've added chopped mint candies to flavor our hot cocoa bombs. We promise you won't regret it!
Servings and Ingredients
|2 oz. dark chocolate melting wafers|
|2 tsp. Hy-Vee instant hot cocoa mix with marshmallows|
|1 tsp. chocolate mint candies, chopped, plus additional for garnish|
|White chocolate melting wafers, melted, for garnish|
|1 c. Hy-Vee 2% reduced-fat milk|
Things To Grab
- Two 1-tablespoon measuring spoons
- Plastic wrap
- Warm plate
- 10-oz. mug
Fill one shell with hot cocoa mix and 1 teaspoon mint candies; cover with second shell, lining up edges. Seal shells, covering seam with additional melted chocolate, as necessary. Drizzle with melted white chocolate and additional mint candies.
When ready to serve, place cocoa bomb in a mug. Pour warmed milk over bomb. Stir to combine.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 30g
- Protein: 9g