• 8 ounces Cream Cheese
• 2 tbsp Butter, softened
• 1tsp Vanilla Bean Paste
• 1/2 cup Sugar & Crumbs Chocolate Milkshake
• 1.5 ounces Hot Cocoa Mix
• 1 pound Cocoa Dark Candy Coating, melted
• 1/4 cup Mini Marshmallows

Printable Recipe 1. In a large mixing bowl. beat together cream cheese, butter, vanilla bean paste, Sugar & Crumbs Chocolate Milkshake Icing Sugar & hot cocoa mix until well blended & smooth. 2. Scrape mixture into a separate bowl & place into the freezer for 30 minutes. 3. Line a small tray with parchment paper. 4. Remove mixture from freezer & scoop with a 3T scoop-- it should make about 12 bon bons-- place tray in freezer for 1 hour. 5. Once cheesecake centers are chilled & firm, remove tray from freezer, and one by one, dip in melted cocoa dark candy coating with a dip -ping tool. (If shapes are not as round as you would like, you can quickly roll them between your hands first-- be careful not to warm them up too much.) 6. Once dipped, return to parchment lined tray & garnish with mini marshmallows. 7. Place in refrigerator until ready to serve. 8. To make a homemade hot cocoa mix for your bon bons, place the following ingredients into a food processor: 1C Guittard Semi-Sweet Chocolate Chips, 1C Guittard Cocoa Powder, 2C Sugar & Crumbs Chocolate Milk Shake, 1/2C Dry Milk & 1t Salt. 9. Run food processor to make a fine powder. Store in a mason jar. 10. To serve: Add 2-3 tablespoons of mix to 1 cup hot water, milk or add in some cream or half and half. Top with whipped cream or marshmallows to make it more decadent.