How to Make Hot Chocolate Bombs

The most fun way to enjoy your hot chocolate! Learn how to make Hot Chocolate Bombs that are low carb which makes it perfect for people who have diabetes or are following a keto diet. It’s low-sugar so you can enjoy this fun holiday craze!

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Have you been seeing hot chocolate bombs everywhere? This classic winter drink is getting a makeover! Delicious shells of chocolate hide cocoa powder and marshmallows that magically appear when you pour over hot water.

But if you have to watch your carbohydrate intake, you may feel like you have to miss out on the hot chocolate bomb craze and sip on plain, boring, low sugar hot chocolate instead.

Well, I have good news! You can join in on the fun and learn how to make Hot Chocolate Bombs even if you need to watch your carbohydrate intake to manage blood sugar. All it takes is a few simple ingredient swaps. It’s easy to make and just as delicious as the traditional hot chocolate bomb recipe …. but with way less carbohydrate (and fewer calories too!)

Ingredients

You don’t have to a chocolatier to make this Hot Chocolate Bomb Recipe! I have exactly zero experience in molding chocolate and I was able to figure this out pretty quickly. So I know you can do it too!

• Low sugar dark chocolate chips (Be sure to use baking chocolate chips that melt well)
• Silicone molds
• Low carb hot chocolate mix (Or use my low carb hot chocolate mix recipe)
• Low sugar marshmallows

How to Make Hot Chocolate Bombs

Step 1:

Melt your chocolate. I have found that low sugar dark chocolate isn’t quite as easy to melt as standard dark chocolate, so you have to be careful not to burn it where it becomes lumpy. You can melt your chocolate on the stove using a double boiler or you can use my microwave method.

How to melt dark chocolate in the microwave

Add your dark chocolate into a small, microwave-safe bowl. Place the bowl in the microwave and hit in in 15-20 second intervals. After each interval, gently stir the chocolate so the heat is evenly distributed (you don’t want the chocolate on the bottom to burn before the chocolate melts on the top). You can add a small amount of coconut oil to thin the chocolate as well.

Step 2:

Now the fun part! Working quickly, pour a small amount of melted chocolate into the silicone molds. Use a small rubber spatula, pastry brush, or a small spoon to evenly spread the chocolate in the mold, being sure to cover the entire surface.

Repeat this step for a double coating of melted chocolate. Again, be sure to coat as evenly as possible. Any bombs that are too thin, have holes or cracks will fall apart and not work for your hot chocolate bombs.

Step 3:

Once your hot chocolate bombs have been poured, place the molds in the refrigerator to harden completely for about 10 minutes.

Step 4:

While the bombs harden, make your low-carb hot chocolate mix. Here is my 3 ingredient low-carb hot cocoa mix. I know I am a little biased, but this low-carb hot cocoa mix is pretty delicious!

Step 5:

If you’re adding low-carb marshmallows to your hot chocolate bombs, you will want to cut them into mini marshmallow bites.

Step 6:

Remove the hot chocolate bombs from the silicone mold. This is the tricky part, so take your time. Turn the mold over and slowly (and carefully) push each side of the hot chocolate bomb out of the mold.

Step 7:

Once your chocolate shells have been removed from the mold, it’s time to fill them! Fill only half of your shells and leave the others empty so they can be the tops. Using a small spoon, fill the bottom of each hot chocolate bomb about three-quarters full with hot chocolate mix and mini marshmallows.

Step 8:

Next, seal your hot chocolate bombs so they are ready to use. To do this, you need to warm a small plate over the stove or in the microwave. Put a microwave-safe plate in the microwave for 45 seconds until warm (not too hot) to the touch.

Take the top part of the chocolate shell and place it onto the warm plate (hollow side down) and turn it slightly with your hand. This will allow the edges to warm and soften. Once the edges are soft, place the top of the shell onto the bottom of the second shell filled with the mix and marshmallows.

Push very gently so that the chocolate melts together to create a seal, but not so hard that you crack the chocolate shell. Repeat this step until you have sealed all of your hot chocolate bombs.

Step 9:

Once you have sealed your hot chocolate bombs, place them back into the refrigerator to allow the chocolate to harden for another 10 minutes.

Step 10:

Now, the best part! Your hot chocolate bombs are ready to enjoy!

Place your hot chocolate bomb in your favorite cozy mug and pour 8-10 oz of hot water over the top. As the hot water hits the bomb, it will begin to open, and out will come the hot chocolate recipe mix and marshmallows. Now all you need to do is stir and enjoy!

Note: You can also pour hot milk or warm milk over the hot chocolate bombs. However, using milk will increase the carbohydrate content of the recipe.

This low carb hot chocolate bomb recipe is so fun to make and delicious too. I just love them! And now you never have to feel like you can’t be part of a food trend or a holiday tradition. With a few recipe tweaks, you can make hot chocolate bombs for the whole family to enjoy!

Looking for more delicious low carb dessert recipes for people with diabetes? You may love these too:

3 Ingredient Low Carb Hot Chocolate

Chocolate Chip Banana Breakfast Cookies

The Best Christmas Cookie for Every Diet

Avocado Keto Sugar Cookies