Hot Chocolate Melts

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2/3 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 package (12 ounces) semi-sweet chocolate chips
  • 2 tablespoons sweet cream buttermilk powder
  • 1 tablespoon unsweetened baking cocoa
  • Water

Directions

  1. Line a cookie sheet with parchment paper. Set aside.
  2. In a microwave-safe bowl, add heavy cream, butter, and vanilla extract. Microwave on MEDIUM power for 3 minutes. Add chocolate chips. Let stand 1 minute and stir until well blended.
  3. Refrigerate 45 minutes to 1 hour or until mixture is scooping consistency.
  4. Drop ¼ cup chocolate mixture onto parchment paper. Repeat with remaining chocolate.
  5. Spray the palms of your hands with nonstick cooking spray and roll each chocolate mixture into a ball. In a medium bowl, stir together sweet cream buttermilk powder and unsweetened baking cocoa. Roll each ball into mixture until coated. Place in an airtight container. Refrigerate until ready to serve.
  6. Fill electric kettle with water and bring to a boil. 
  7. Place 1 Hot Chocolate Melt in a large mug. Add 1 cup (8 ounces) boiling water and stir until well blended.

Recipe Tags

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