Mexican Hot Chocolate Bombs

Yield: 6

• Prep Time: 15 minutes
• Cooling Time: 20 minutes
• Total Time: 15 minutes (+ 20 minutes cooling)

Ingredients:

• 1 cup Bake Believe ® Dark Chocolate Baking Chips
• 6 Tablespoons unsweetened cocoa powder
• 2 Tablespoons monkfruit-erythritol sweetener
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground chili powder
• 1 teaspoon salt
• 18 small keto-friendly marshmallows
• 1/8 teaspoon ground cayenne (optional)

Instructions:

1.  In a bowl, whisk cocoa, sweetener, cinnamon, chili, and salt.
2. Set out a silicone 12 count half sphere mold. Cavities should measure about 2-3 inches in diameter.
3. In the microwave or on the stove, melt dark chocolate baking chips until just smooth, stirring often.
4. Scoop about 1 Tablespoon melted chocolate into half sphere molds. Use the back of a spoon to spread chocolate up to the edges to coat the cavity.
5. Place molds on a sheet pan. Transfer to refrigerator for 20 minutes, until completely set.
6. Carefully remove chocolate from molds. If any break at the edges, spread a bit more melted chocolate and return to refrigerator until set. Place chocolate half spheres on the cold sheet pan.
7. Flip 6 half spheres over and fill with divide cocoa mixture between them. Top each with 3 marshmallows.
8. Run a plate under hot water until warm. One at a time, place the remaining half spheres edge-down on the hot plate to slightly melt the edges. Place over the cocoa mixture and gently press edges of half spheres to seal. Repeat to make 6 bombs.
9. Drizzle each bomb with remaining melted chocolate then sprinkle with cayenne (optional).
10. To serve, place bomb into a mug and pour 6-8oz hot milk of your choice over top. Stir to melt.