Mexican Hot Chocolate

1. 1

   Combine all hot chocolate base ingredients in bowl.

2. 2

   Microwave, stirring every 30 seconds, until mixture is smooth.

3. 3

   Refrigerate 2 hours or until firm.

4. 4

   Drop about 1/4 cupfuls hot chocolate base onto squares of plastic food wrap.

5. 5

   Using plastic wrap, shape mixture into 2-inch balls.

6. 6

   Wrap securely in plastic food wrap; place into resealable plastic freezer bag.

7. 7

   Store in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.