Directions

Serving Size: 4

1. Melt the chocolate chips and coat a silicone mold with 8 wells with a thin layer of chocolate.
2. Place in the fridge until firm.
3. Gently remove the shells from the mold. Fill 4 of the 8 shell halves with 1/4 scoop protein powder.
4. Add 3 mini marshmallows to each.
5. Carefully heat a nonstick pan on low heat and place the empty halves quickly on the heat just so the edge is softened. Place the warmed half on a half filled with protein. Smooth the edges with your finger and return to the fridge to firm. Repeat for all 4 bombs.
6. Decorate as desired.
7. Place the hot cocoa bomb in one cup of warm milk when ready to use. Enjoy!