What makes these better than the others is using Rodelle's cocoa powder. Rodelle Gourmet Baking Cocoa is Dutch processed, the best way of course, which gives a decadent flavor and appearance to this recipe. Dutch processed cocoa is easily dissolved into food, and because it is alkalized, the normal bitterness is not there. All this results in a darker, richer cocoa. There are numerous health benefits such as antioxidants, fiber, calcium, minerals such as magnesium, potassium and iron. Rodelle is also kosher, gluten-free and is non-GMO. Win/win for all!
Hot Chocolate Bombs
3 c of dark chocolate chips
1 c heavy cream
1 T sugar
dash of salt
Rodelle cocoa powder to roll the bombs in
1 T vanilla
Heat the cream, add the chocolate chips and stir until melted. Add salt, sugar and vanilla and stir until well incorporated. Cool in the refrigerator until mixture is firm. Using a medium scoop, scoop mixture onto parchment paper on a baking sheet. Refrigerate. Remove from refrig, and roll each scoop in the cocoa until well covered. Place each scoop in a cupcake paper. Store in the refrig. Heat one cup of milk. Drop one bomb in the milk and stir until melted. Enjoy!
For extra fun, roll bombs in crushed peppermints, colored sugar or dip in peanut butter coating. For a gift, drop one bomb in its cupcake paper into a mug, wrap the whole cup in plastic wrap. Add a bow and instructions and you have a delightful hostess gift!
#Choctoberfest goes on all week! Check out these bloggers for more chocolate recipes, all week long!
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