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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Hot cocoa for breakfast? Why not?! Our cute and totally giftable hot cocoa bombs are made with white chocolate, cocoa mix, and instant espresso for an extra depth of flavor (and extra caffeine).
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 oz. white chocolate wafers, melted | ||
| 2 tsp. Hy-Vee rich chocolate flavor instant hot cocoa mix | ||
| 1 tsp. instant espresso | ||
| Dark chocolate, melted for garnish | ||
| Chocolate curls, for garnish | ||
| 1 c. Hy-Vee 2% reduced-fat milk, warmed |
Things To Grab
- Two 1-tablespoon measuring spoons
- Plastic wrap
- Warm plate
- 10-oz. mug
Directions
Fill one shell with hot cocoa mix and instant espresso; cover with second shell, lining up edges. Seal shells, covering seam with additional melted chocolate, as necessary. Drizzle with melted dark chocolate and chocolate curls.
When ready to serve, place cocoa bomb in a mug. Pour warmed milk over bomb. Stir to combine.
Nutrition facts
Servings
230 Calories per serving
Prepared with 2% milk
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 27g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 25%
0%
Vitamin D 15%
0%
Potassium 8%