1. Place silicone mold with 15 (1½-inch) half-sphere cavities on rimmed baking pan; line separate rimmed baking pan with parchment paper. In small bowl, whisk cinnamon, allspice, cardamom, ginger, cloves and pepper. Makes about 3 tablespoons.
2. In medium microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds. Brush insides of 12 molds with chocolate to coat, making sure to coat all the way to the rims; freeze 5 minutes or until hardened, then unmold onto parchment-lined pan.
3. Heat small nonstick skillet over very low heat 3 minutes or until slightly warm. Place 1 sphere, open side down, in skillet 2 seconds or just until edge is slightly melted. Transfer sphere back to pan, open side up; fill with 1½ teaspoons cinnamon mixture. Place separate sphere in skillet, open side down, 2 seconds or just until edge is slightly melted; place on top of filled sphere, open side down, to make ball shape. Repeat with remaining spheres and cinnamon mixture to make 5 more bombs; cool completely.
4. Place bombs in 6 large mugs. In medium saucepan, heat milk to a simmer; pour over bombs and stir to combine. Add ⅛ teaspoon of extract to each mug; stir to combine.
- 12 g Total Fat
- 5 g Saturated Fat
- 0 mg Cholesterol
- 96 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 12 g Sugar
- 10 g Added Sugar
- 2 g Protein
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Nutritional Information
- 12 g Total Fat
- 5 g Saturated Fat
- 0 mg Cholesterol
- 96 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 12 g Sugar
- 10 g Added Sugar
- 2 g Protein
Directions
1. Place silicone mold with 15 (1½-inch) half-sphere cavities on rimmed baking pan; line separate rimmed baking pan with parchment paper. In small bowl, whisk cinnamon, allspice, cardamom, ginger, cloves and pepper. Makes about 3 tablespoons.
2. In medium microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds. Brush insides of 12 molds with chocolate to coat, making sure to coat all the way to the rims; freeze 5 minutes or until hardened, then unmold onto parchment-lined pan.
3. Heat small nonstick skillet over very low heat 3 minutes or until slightly warm. Place 1 sphere, open side down, in skillet 2 seconds or just until edge is slightly melted. Transfer sphere back to pan, open side up; fill with 1½ teaspoons cinnamon mixture. Place separate sphere in skillet, open side down, 2 seconds or just until edge is slightly melted; place on top of filled sphere, open side down, to make ball shape. Repeat with remaining spheres and cinnamon mixture to make 5 more bombs; cool completely.
4. Place bombs in 6 large mugs. In medium saucepan, heat milk to a simmer; pour over bombs and stir to combine. Add ⅛ teaspoon of extract to each mug; stir to combine.