Wednesday, December 23, 2020

Low Carb Hot Chocolate Bombs

Low Carb Hot Chocolate Bombs
Hot Chocolate Bombs are all the rage and will be found in many stockings of my family and friends this year! They are a lot of fun, easy to make with the right supplies and can be made sugar free and keto too. When you place one in a mug and add hot milk, the outer coating of chocolate melts and the cocoa mix and marshmallows burst forth to make the most delectable, rich hot cocoa ever! 

Supplies needed:
2.5” to 2.75” round silicone candy mold
A variety of sugar free baking chips (I used Lily’s)

Low Carb Hot Cocoa Mix:
Yields about 1 cup (8-9 servings of 2 tablespoons each)

1/2 cup unsweetened cocoa powder
1/4 cup heavy cream powder (or powdered milk, but will add some carbs)
6 tablespoons granulated erythritol sweetener 
1 teaspoon stevia powder (I used SweetLeaf brand)
1/4 teaspoon salt
1/2 teaspoon vanilla powder (optional)

1. Mix all of the Low Carb Hot Cocoa Mix ingredients together. Stir until well combined and no lumps remain; set aside.

2. Melt sugar free baking chips by microwaving in a microwave-safe bowl for 15 seconds. Allow the chips to sit for a few minutes and stir. If additional melting is needed, microwave for 6 second intervals.

Spread melted chocolate in the mold
3. Spoon about 1 tablespoon or so of melted chocolate into each cavity of the round mold. Using the back of a spoon, spread the chocolate around and up the sides of the mold. Refrigerate until set. (I put mine in the freezer for 5-10 minutes.) Using the back of a spoon or pastry brush, add a bit more of the melted chocolate around the top edge and any weak spots that were not adequately coated previously. Refrigerate again until set. Carefully remove the half spheres from the mold. (If you want a demonstration of how to make the chocolate spheres, I suggest you check out YouTube. There are many videos showing how this is done. Just search for Hot Chocolate Bombs.)

4. Heat a ceramic or heat-safe plate in a low oven (about 160 degrees F). Very carefully invert a chocolate half sphere onto the warm plate and twist briefly, just long enough to smooth out the edge.

Fill one half sphere with cocoa mix
5. Fill the half sphere with 2 tablespoons of the hot cocoa mix and, if desired, add sugar free mini marshmallows and any other ingredients to create unique flavors (see list below).

6. Take the remaining empty half sphere, hold the edge to the warm plate to begin melting the chocolate and quickly place on top of the filled half sphere to create a ball. Refrigerate until the seam has set.

Place an empty chocolate sphere on top to make a ball

7. Decorate the Hot Chocolate Bomb as desired. (When I drizzled chocolate on the top to decorate, I turned the chocolate bomb so the seam was up and drizzled the chocolate over the seam to strengthen it.)

Drizzle melted chocolate over the top and add sprinkles to decorate
8. To make hot chocolate using a Hot Chocolate Bomb, place the bomb into a mug and carefully pour very hot milk of your choice over the bomb (try to concentrate the hot liquid in one spot, if you can, to hasten the melting of the outer shell). Stir until the melted chocolate and hot cocoa mix is thoroughly incorporated and enjoy! (Check out my YouTube video below to see the bomb in action!)

Seven different keto flavors

7 Different Keto Flavor Ideas:

Peppermint Bark: I used Lily’s White Chocolate Peppermint baking chips to make the outer shell. I filled it with 2 tablespoons of hot cocoa mix, 3 drops of peppermint extract and some crushed sugar free peppermint candies.

Chocolate Peanut Butter: I used Lily’s milk chocolate baking chips for the outer shell. I filled it with 1 tablespoon + 1 teaspoon of hot chocolate mix and 2 teaspoons peanut butter powder (no sugar added).

Mexican Chocolate: Milk or dark chocolate outer shell. Fill with 2 tablespoons hot cocoa mix, 1/4 teaspoon ground cinnamon and 3 drops of cinnamon extract.

White Chocolate Ginger: Use Lily’s white chocolate baking chips to make the outer shell. Fill with 2 tablespoons of my white chocolate powder (click here for the recipe), ground ginger and a few drops of pumpkin spice extract or gingerbread candy flavoring drops.

Black and White: I made the outer shell with 1/2 white chocolate sphere and 1/2 dark chocolate sphere. Fill with 1 tablespoon hot cocoa mix and 1 tablespoon white chocolate powder.

Mocha: Chocolate outer shell. Fill with 2 tablespoons hot cocoa mix and 1 teaspoon instant coffee.

Chocolate Mint: I used Lily’s Chocolate Mint baking chips to make the outer shell. Fill with 2 tablespoons hot cocoa mix and a couple of drops of mint extract.

Nutritional information will vary, depending on the ingredients you use.

Photos and video by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.

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