Isn't the world an interesting place! Unless you have been living under a rock, you have heard of Hot Cocoa Bombs. And, I was so intrigued that I had to figure out how to make a healthier version, basically a sugar free version. So I did my best Nancy Drew impersonation, and went to work! And, it was work because sugar free Chocolate is not easy to handle...it melts in your hands not in your mouth..., if you are older you will get that joke, just trust me, I'm funny...), but totally worth it! With a few of my basic tips and tricks, it will be very manageable. Each of the 3 Bombs are only 273 calories, 56g carbs, 18g fiber, 28.3g sugar alcohol, 10g net carbs, 2.8g protein and 18.6g fat, (macros do not include hot milk). These are so much fun, a great activity to do with your family, or by yourself, to give as gifts, or savor solo! Enjoy :)
Ingredients for 3 Bombs~
1 silicone (or similar) Hot Cocoa Bomb mold, minimum of 6 wells, approximately 2.5 inch diameter per well, I cut mine into 6 individual pieces, easier to work with
3/4cup +2 Tablespoons Lakanto Monk Fruit Sweetened Chocolate Chips~use code Paige20 at checkout for discount. If wanting White Chocolate Bombs, sub with Lily's Stevia Sweetened White Chocolate Chips
1/4 cup Lakanto Monk Fruit Sweetened Drinking Chocolate ~use code Paige20 at checkout for discount
30 mini Marshmallows~these do add a small amount of sugar. Omit if desired. Each 10 Marshmallows is 16.6 calories, 4.2g carbs and 2.8g sugar
1 Sugar Free Peppermint disc, crushed~use 2 if you want a heavier garnish, you can use red or green or both
6 Muffin Tin, optional...but helpful
Freeze Muffin Tin for an hour if going to use. To start out with, I cut my mold into 6 individual pieces. Next add 1/2 cup Chips to microwave safe bowl, heat for 30 seconds, stir and repeat for increments of 15 seconds, stirring after til smooth. Using a spoon, dip out a spoonful into the center of each well and spread to cover entirely, paying special attention to coat the edges and any bald spots, then set in the Muffin Tin, repeat 5 more times. Once all 6 tins are filled, add to freezer for 5-10 minutes or til set. Meanwhile, add 1/4 cup Chips to microwave safe bowl and repeat heating process, remove shells from freezer, using your spoon, scoop a small amount of melted Chocolate, then spread Chocolate on the edge of each well to thicken the perimeter, make sure to wipe off any excess on the mold, repeat 5 times, return to freezer another 5-10 minutes. Remove, turn the first mold upside down above your clean working surface, a cutting board works nicely, PULL the edges of each mold til the Chocolate shape starts to fall out on their own, versus pushing Chocolate out, they are delicate, repeat 5 times. Let rest over night or for several hours. When ready, Chocolate shells should be hardened and not melt in your hands when touched, flip over and add 1 Tablespoon and 1 teaspoon Cocoa mix, plus 10 Marshmallows, repeat 2 more times. Meanwhile, heat a skillet or a plate til warm, take a shell and heat it face down on the hot surface til perimeter begins to melt, quickly top the filled shell and glue together, gently wiping away any extra melted Chocolate, this should form a complete seal, repeat 2 more times with the remaining 2 shells. Lastly, add the remaining Chips to a small baggie, microwave for 15 seconds, smoosh til smooth, repeat if necessary, clip the corner and drizzle on top, quickly garnish with Peppermint dust. Once more let set several hours for Chocolate drizzle to set up. When ready, add to your favorite mug, and pour 1 or 2 cups of hot milk (I used 30 cal/cup Almond Milk) over the top and enjoy the show! Milk not added in macros. Voila' ...you have just made a Hot Cocoa Bomb, please refer to my tutorial video above for a helpful visual. Don't be afraid of these, once you get going it will be a fast "easy peasy" process. Enjoy :)
