Hot Cocoa Bomb made with Truvia Original Sweetener Recipe

Hot Cocoa Bomb

Serving size: 1 Chocolate Bomb
Calories: 100 Calories

Cocoa Mix (makes 180 mL) (12 Tbsp)

**16 packets of Truvia Original Sweetener

Cocoa Bombs (12 half shells, 6 bombs)

Cocoa Bomb Drink

1.
Combine all ingredients (nonfat dry milk, dry non-dairy creamer, cocoa powder, salt, Truvia Original Sweetener) in a plastic sealable bag; mix thoroughly; set aside

2.
To create 12 half shelves, first add 60 mL (2oz) of semisweet chocolate to a microwavable dish.
3.
Heat for 30sec in microwave.
4.
Stir chocolate.
5.
Heat again for 30 seconds.
6.
Stir repeat heating if not melted or pourable.
7.
Pour into mold.
8.
Rotate in your hand so it covers all the shells. Gently tap the molds to remove air bubbles. Remove the excess on the edges with the a knife or spatula being dragged over the top.
9.
Tip over onto a cooling rack and let extra chocolate drip out.
10.
Right side up, Chill in refrigerate for 30 minutes.
11.
Leave in mold.

12.
Once again melt some semisweet chocolate, by heating for 30 seconds, stirring, and then repeating until melted.
13.
To solid chocolate, half circle mold add 15 mL (1 Tbsp) cocoa mix.
14.
Once all are filled, Top both half circle mold with melted small amount of chocolate to seal.
15.
Smooth off tops and place back into refrigerate.
16.
After chilling for 30 minutes remove chocolates from mold.
17.
With a small amount of melted chocolate seal two half circles together to make a ball.

Hot Cocoa Bomb