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
Scale
- 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!