Hot Chocolate Bombs

Yield: 6 Hot Chocolate Bombs

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Cooling Time: 30 minutes
• Total Time: 55 minutes

Ingredients:

For the Hot Chocolate Mix:

• 2 tablespoons cocoa powder
• 3 ½ tablespoons unflavored whey protein powder
• 3 ½ tablespoons Swerve
• ⅛ teaspoon salt

To Make the Bombs:

• 1 ½ cups Bake Believe^® Chocolate Melting Wafers
• ½ cup Bake Believe^® White Melting Wafers
• 3 keto-friendly marshmallows, each cut into quarters

Instructions:

1. In a medium bowl, whisk together all of the ingredients for the hot chocolate mix.
2. Set aside.
3. To make the hot chocolate bombs, you will need 2 silicone half-sphere molds with 6 (2-inch) wells in each.  You should have a total of 12 wells.
4. Place the 1 ½  cups of chocolate wafers in a large heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
5. Spoon 1 teaspoon of the melted wafers into a well of one of the molds
6. Using a clean paintbrush, brush any excess chocolate from the measuring spoon into the well.
7. Brush the melted wafers up the sides of the well until completely covered.
8. Repeat with the remaining wells.
9. Place the molds on a cookie sheet and place in the refrigerator until hardened, about 10 minutes
10. Repeat the process by brushing 1 teaspoon more of melted wafers on each well to make a second coat.
11. If the melted wafers begin to harden, place the bowl back in the microwave for 30 seconds or more to melt again.
12. Place the half-sphere molds back in the refrigerator for 10 minutes, once again, to harden.
13. Carefully remove the hardened half-spheres from the molds.
14. Place a small skillet over medium-low heat for about 3 minutes or until warmed.
15. Place one of the half-spheres on a shot glass to create a stand.
16. Fill the half-sphere with 1 tablespoon of hot chocolate mix followed by 4 marshmallow pieces.
17. Break the marshmallow pieces up into smaller pieces if they don’t fit.
18. Place another half-sphere, with the edges facing down, onto the warmed skillet for just a few seconds until it begins to melt.
19. Press the two half-spheres together with the melted side touching the edge of the other piece.
20. Repeat this process with the other half-spheres, hot chocolate mix, and marshmallows.
21. Place the remaining melted wafers into a piping bag and make a small cut to remove the tip of the bag.
22. Carefully pipe a line around the seam of each hot chocolate bomb, then immediately smooth with your finger.
23. Place the white melting wafers in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
24. Transfer the melted white wafers to a piping bag and make a small cut to remove the tip of the bag.
25. Pipe a white zigzag onto each hot chocolate bomb to decorate.
26. Enjoy right away or wrap individually in plastic wrap and store in an airtight container for up to 2 weeks.
27. When ready to use, heat ¾ cup of unsweetened almond milk until it just starts to boil.
28. Place the hot chocolate bomb in a mug and slowly pour the hot milk over the bomb.
29. Enjoy!