[title subtitle=”image: Jeromy Price”][/title]
In saucepan over low heat, mix together 2 cups semi-sweet chocolate chips, 1 cup heavy cream, 1 tablespoon sugar, ¼ teaspoon salt, 2 teaspoons vanilla extract. Stir until smooth. Cool in refrigerator until firm. Place small scoops, about 2 tablespoons, onto parchment lined baking sheet. Place in freezer for one hour. Remove, and with your hands, roll into balls. Dredge balls into topping of choice (cocoa powder, crushed peppermint, cookies and cream). Wrap each ball in plastic wrap, freeze until ready to use. Place cocoa bomb in 1 ½ cups of hot milk. Stir & enjoy!
