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 Seasons Magazine
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Description
Have you tried the trend taking over the internet? Our hot cocoa bomb can be made and shaped using molds you have on hand. (Hint: They're tablespoon measures). Give these melt-in-your-mug cocoa bombs a try!
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 oz. dark chocolate wafers, or white chocolate wafers, melted | ||
| 2 tsp. Hy-Vee instant hot cocoa mix with marshmallows | ||
| 1 tsp. chocolate malted milk mix | ||
| White chocolate wafers, melted, for garnish | ||
| Marshmallow bits, for garnish | ||
| 1 c. Hy-Vee 2% reduced-fat milk, warmed, for serving |
Things To Grab
- Two 1-tablespoon measuring spoons
- Plastic wrap
- Warm plate
- 10-oz. mug
Directions
Fill one shell with hot cocoa mix and malted milk mix; cover with second shell, lining up edges. Seal shells, covering seam with additional melted chocolate, as necessary. Drizzle with melted white chocolate and marshmallow bits.
When ready to serve, place cocoa bomb in a mug. Pour warmed milk over bomb. Stir to combine.
Nutrition facts
Servings
250 Calories per serving
Prepared with 2% milk
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 180mg
- Total Carbohydrates: 29g
- Protein: 10g
Daily Values
0%
Iron 6%
0%
Calcium 25%
0%
Vitamin D 15%
0%
Potassium 10%