CHOCOLATE CHERRY BOMBS
Better Than Store Bought
Chocolate Cherry Bombs
2 oz chocolate (I used sugar free)
2 servings Chocolate Almond PB Flavored Powder
4 Tbsp water
Melt about 2 oz chocolate of choice according to directions.
Once chocolate is melted, with a spoon or sauce brush, smooth it into molds making sure to cover the whole mold with an even layer of chocolate, and then place into freezer to form a hardened shell.
Next-In a small bowl, mix 2 servings (24g) of our “Chocolate Almond Bar” PB Powder with around 4 teaspoons water (you want spread to be thick, but still smooth).
Spoon prepared “chocolate almond bar” spread into pastry bag or ziplock baggie.
Remove mold with chocolate from freezer, squeeze about a 1/2 teaspoon of chocolate spread into each mold, then place one maraschino cherry in each candy mold.
Place back into freezer for several minutes.
Remelt remaining chocolate if needed, remove mold from freezer and pour melted chocolate over each candy to firm the bottom of cherry bomb. Place in fridge to set chocolate or set aside to let harden.
- Serving Size
- 1 Cherry Bomb
- per serving
- 2 grams
- 9 grams
- 3 grams