Get ready to feel like a kid on Christmas!
When I say I love hot chocolate, I LOVE hot chocolate. I mean really though who doesn’t? But did you know that an average 16oz hot chocolate clocks in roughly around 370 calories, with 43 carbs and 16 grams of fat?
This I don’t love. So I got in the kitchen and created a hot chocolate that has less than half those macros and packs 12 grams of protein. Added perk- using collagen protein helps you keep strong bones and healthy skin, hair and nails! It’s a win all around.
These are so fun and incredibly versatile. I stuck to the traditional hot chocolate with marshmallows, but you could get as creative as you want with sprinkles, candy cane pieces or kick things up a notch with some added instant coffee or espresso.
These may seem tricky to make, but once you get the hang of it, they’re actually incredibly easy. You will need sphere shaped silicone molds. I found mine on Amazon for about $8. They come in various sizes. I went with a medium and think it’s the perfect size for an average sized coffee mug. When you are melting your chocolate, I suggest doing so in 30 seconds intervals in the microwave. Make sure you stir your chocolate in between each interval, as chocolate can be deceiving when you go to melt it. You want to make sure you don’t overcook it, because it can burn and get crumbly very easily.
When you go to fill your molds, try to evenly cover the entire sphere. Going too light will make your molds much easier to crack.
The ingredients below are for just one bomb, so if you want to make multiple just double or triple the amounts.
Storage tip: Keep your chocolate bombs in the refrigerator or freezer until you are ready to use.
A quick run-down of the ingredients:
Core Chocolate Collagen: You absolutely could use any type of protein here, just be aware that collagen protein is going to mix much better in a hot liquid than a whey protein. If you choose a different type of protein, you may want to use a whisk to blend your hot chocolate better after adding the bomb.
Chocolate chips: I used milk chocolate chips, but you could easily use a chocolate bar, baking chocolate or chocolate almond bark.
Mini marshmallows: I used regular mini marshmallows, but feel free to use the dehydrated version as well.
Protein Hot Chocolate Bomb
- 1 scoop chocolate collagen
- 25g chocolate chips
- 3g mini marshmallows
- 18c/8f/12p // 172 calories
*milk not included in macros
Melt chocolate chips in 30 second intervals. Stir well & make sure not to overcook or your chocolate will burn.
Using a pastry brush or small spoon, divide your chocolate two half spheres in your silicone mold. Coat as evenly as possible & make sure to get all the way up to the rim.
Freeze for 10-15 minutes until chocolate is hard.
Gently pop your chocolate out of the molds.
Add collagen & mini marshmallows to one half. Run a spoon under hot water & then run the back over the rim of the other half of your chocolate sphere to melt the rim slightly. Carefully press both sides of your chocolate bomb together. Place back in the freeze for a few minutes to fully seal your bomb closed.
Warm up your choice of milk in a mug & then drop your chocolate bomb in to watch it melt!
*Keep your chocolate bombs in the freeze until you are ready to use.