DIY Ashwagandha Hot Chocolate Spheres

Simple never tasted so decadent as in these heavenly hot chocolate spheres! Easy to make and customize, these tempting rich bites are packed with deep, chocolatey flavor and a little wellness-boosting TLC, too. Our ORGANIC INDIA Ashwagandha and Ceylon Cinnamon blend beautifully in homemade hot cocoa mix, the perfect filling for these delectable delights.

Also called Indian ginseng or winter cherry, adaptogenic powerhouse Ashwagandha has been used for centuries for its wide range of health benefits. Most commonly used to improve the body’s resilience to stress, Ashwagandha is known as a Rasayana, or rejuvenator in Ayurveda. An especially welcome gift during the busy holiday season for promoting stress relief alone, this exalted herb may also improve cognitive function, support strength and endurance, aid in mental clarity, and more.

Ceylon Cinnamon is far more than a flavorful enhancement. In fact, this superfood in its own right is known to support healthy blood sugar levels and digestion. Our ORGANIC INDIA Ceylon Cinnamon is sourced from whole, Organic, non-GMO bark and ground in our facility to achieve the utmost in quality.

Feel free to mix and match your other favorite ORGANIC INDIA supplements in these stunning little spheres–few ingredients are so generously welcoming as chocolate! These are so fun to make, they may well become a friends and family tradition. Gift in bags, boxes, or mugs–and be sure to set some aside for yourself for the sweetest hugs in mugs as can be.

Ashwagandha Hot Chocolate Spheres

For 6

Ingredients:

•  1/2 cup unsweetened cocoa powder
•  1/4 Cup coconut sugar, or to taste
• ½ Tablespoon ORGANIC INDIA Ashwagandha 
• 1 Teaspoon ORGANIC INDIA Ceylon Cinnamon, optional
• 12 ounces high quality chocolate chips or chunks of choice (more for decorating if desired)
• Mini marshmallows, vegan like Dandies work great (approximately 18-24)
• Optional decorations, such as sprinkles, melted candy coating, or crushed peppermints
  

Note: *For best results, use a silicone chocolate bomb mold.

Method:

1. Prepare your cocoa mix for filling: In a small bowl or jar, mix together the cocoa powder, coconut sugar, ORGANIC INDIA Ashwagandha, and ORGANIC INDIA Ceylon Cinnamon. Stir well to combine and set aside. 
2. Next, temper your hot chocolate in a double boiler if possible. Alternatively, you can use a heat-safe mixing bowl on top of a pot of simmering water. Be careful not to let the water touch the bowl. You can also microwave the on defrost chocolate in 30-second increments until smooth and melted. With all these methods, stir frequently to evenly distribute the heat. Do not overheat.
3. When the chocolate has melted, add to your mold. Spoon approximately 1 tablespoon of chocolate into each half sphere and use a brush or the back of a spoon to coat up to the edges. Let cool at room temperature (about 30 minutes). If you notice any gaps or would like added thickness, you can add a second coat.
4. When the chocolate has cooled to room temperature, gently remove the half spheres from the mold. Fill half of these with 2 teaspoons to 1 tablespoon of hot cocoa mix. Top with 3 to 4 mini marshmallows.
5. To seal each sphere, gently warm the top of one of the unfilled half spheres on a warm plate or pan to slightly melt the chocolate. Carefully place on top of the other half filled with the cocoa mix.
6. If desired, drizzle or pipe extra melted chocolate or candy coating over the tops of the spheres, adding sprinkles or other decorations.