Seriously, these rich Low Carb Hot Chocolate Bombs are, well, the bomb. And you can make them “regular carb” if you want to!
You’ve seen the videos, the Tik Toks, the Reels, the Instagram pics. It’s one of the hottest trends in the social media foodery. It’s the Hot Chocolate Bomb. And yes, I finally hopped on board. But, I wanted to find a way to make it low carb because I am living la vida low carb for health reasons. I found a recipe to base my creation from so I would have a place to start. Thankfully, after a couple of ingredient fails, I was able to create something I was happy with. I doubt it would qualify as “keto” per se, but it’s definitely lower carb. And I’m okay with that.
The final product is VERY rich. That’s why I recommend maybe only using half of a serving of hot chocolate mix. But you do you!
Supplies
So, first things first. Gotta have the molds. Since they’re not very expensive, I ordered some on Amazon. The ones I ordered worked great and made my Low Carb Hot Chocolate Bombs just the right size for my needs.
Now, if you’re making this low carb you’ll need some special ingredients that you may or may not be able to find locally. Personally, I hate hunting down ingredients locally (because I am usually disappointed) so I relied on Amazon again. But basically, to make what I made you’ll need to have a sugar free hot chocolate/drinking chocolate powder mix, some sugar free white chocolate chips, and some sugar free peppermint candies.
The easy to find ingredients are the dark chocolate Lindt bars and the coconut oil. I have found that Lindt 78% chocolate bars are just right. They melt and reform beautifully. For serving, just pick whatever milk you want. I used unsweetened almond milk. Make sure you have a mug big enough to handle the finished bombs!
Time
These Low Carb Hot Chocolate Bombs actually come together pretty quickly. The chill time is minimal for the chocolate in the molds…like, 20 minutes tops for me. I made these for a date night treat and was pleasantly surprised that it didn’t take forever!
Variations
Now obviously you can mix this up a bit. The biggest challenge, I think, will be finding the right chocolate for the molds (especially if you are trying to be low carb). The chocolate recommended in the recipe I used for a starting point was a dismal failure! I was so frustrated. I subbed in my favorite dark chocolate bar, which I already knew melted well, and that was the key! Make sure you pick a chocolate or candy that melts well and will stand up to the mold.
After that, you can just play. The molds could be filled with white chocolate or colored candy melts. Find different flavors of hot chocolate mix to fill it with. Use marshmallows inside as well. Top with other crushed candies. Have fun!
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Low Carb Hot Chocolate Bombs
Description
Seriously, these rich Low Carb Hot Chocolate Bombs are, well, the bomb. And you can make them “regular carb” if you want to!
Ingredients
- 1.5 bars Lindt 78% chocolate (the 3.5 oz bar)
- 1/2 to 1 serving of sugar free hot chocolate mix
- 1/4 cup sugar free white chocolate chips
- 1/4 tsp. coconut oil
- 3 sugar free peppermint candies, crushed
- hot milk of your choice
Instructions
- Chop the chocolate and place in a microwave safe bowl.
- Microwave in 30 second increments, stirring really well in between, until chocolate is melted.For me this was just short of 90 seconds.
- Using a spoon, pour in some chocolate into each of the wells of the bomb mold. Make sure you spread the chocolate up to the very top edges. It will be thin, but this is just the first coat.
- Once you have filled 6 wells, turn the mold upside down onto a baking sheet topped with a cooling rack and let the excess drain out for a few seconds.
- Carefully turn the mold back over and chill in the fridge for 10 minutes.
- Remove from the fridge and do the second coat. By this time, the remainder of your melted chocolate will have cooled some and this will help you to have a thicker second coat. Make sure you get that chocolate up to the very edges. You may not even need to drain out any excess chocolate.
- Return to the fridge for another 10 minutes.
- While that chills, you can melt your white chocolate chips with the coconut oil in the microwave. Do this in 15 second increments. Mine really wanted to seize up so be careful to not overheat this.
- Make sure you have all your ingredients ready to assemble your bombs at this point.
- Take the mold out of the fridge. Set a small skillet on the stove over low heat. Carefully remove two bombs and place them open side down on the skillet. You’re just going to have them there for a few seconds to melt the edges. Quickly remove them and place them open side up. Add hot chocolate mix to one, and add an empty bomb on top, matching up the melted edges carefully.
- Repeat with the other molded chocolates to make 3 complete bombs.
- Drizzle each with the melted white chocolate and sprinkle with the crushed peppermints. Once the white chocolate is set and the “seams” of the chocolate bombs have set, it’s ready for you to serve.
- To serve, heat up about 8 to 12 ounces of the milk of your choice (per bomb) in a microwave safe measure or bowl. Place the bomb into the bottom of a mug. Pour the heated milk over the top and enjoy the fun!
