White Chocolate Mocha Bombs

Serving size: 1 White Cocoa Bomb
Calories: 120

Coffee Mix (makes 12 Tbsp)

White Chocolate Bombs (12 half shells, 6 bombs)

White Chocolate Mocha Bomb Drink

1.
Combine all the coffee mix ingredients (nonfat dry milk, dry non-dairy creamer, instant coffee, salt, Truvia Original Sweetener) mix thoroughly; set aside.

2.
First, make sure you have a half circle chocolate mold on hand.
3.
Add 2oz of white semisweet chocolate to a microwavable dish.
4.
Heat for 30 seconds in microwave.
5.
Stir chocolate.
6.
Heat again for 30 seconds.
7.
Stir and repeat heating if not melted or pourable.
8.
Pour the melted chocolate into your half circle chocolate mold.
9.
Rotate the mold in your hand so the melted chocolate covers all of the half circles. Gently tap the molds to remove air bubbles. Remove the excess on the edges with a knife or spatula.
10.
Tip over onto a cooling rack and let extra chocolate drip out.
11.
Right side up, chill in refrigerator for 30 minutes.
12.
Leave the chocolate in the mold for the next few steps.

13.
Grab your molds filled with chocolate and the coffee mix you made earlier. Add 1 Tbsp of coffee mix to each of the half shell chocolate molds.
14.
In a new bowl, melt some semisweet chocolate by heating for 30 second intervals, stirring, and then repeating until the chocolate is melted.
15.
Pour melted chocolate over the top of each half circle mold so that the coffee mix is sealed inside. Smooth the top of the chocolate on the molds.
16.
Place the molds back in the fridge to chill for 30 more minutes.
17.
Carefully remove the chocolates from the mold.
18.
Using a small amount of melted chocolate, seal two half circles together to make a ball shape.

19.
Heat 6 oz of water.
20.
Add 1 white chocolate bomb to your cup.
21.
Pour in the hot water and wait for the white chocolate bomb to melt and the coffee mix inside the bomb to pour out.
22.
Stir and enjoy!