Sugar Free Hot Cocoa Bombs (Print Version)
Indulge in sugar free chocolate bombs that create a cozy mug of hot cocoa with keto-friendly ingredients.
# Ingredients:
01 -
8 ounces sugar-free chocolate chips (Lakanto)
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1 1/4 cups unsweetened cocoa powder
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1/2 cup sugar-free sweetener
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3 ounces sugar-free chocolate bar
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6-8 ounces unsweetened almond or coconut milk
# Steps:
01 -
Place chocolate chips over a double boiler and bring water to a simmer. Stir until chocolate is melted and uniform in texture. Remove from heat.
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Add a tablespoon of the melted chocolate in the center of the mold. Spread evenly using the back of a spoon, covering the inside of the mold. Place the mold in the refrigerator or freezer until the chocolate hardens (5-10 minutes). Repeat this coating process.
03 -
Place a sheet of parchment paper on a baking sheet. Outline a small 2-inch circle using a template (e.g., a shot glass). Add 1/2 tablespoon of melted chocolate to the center of the circle and spread evenly. Chill in the refrigerator or freezer until hardened, about 5 minutes. Repeat this process.
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Combine cocoa powder, sweetener, and chocolate bar in a food processor or blender. Pulse until the chocolate bar is broken down and the mixture is well incorporated.
05 -
Gently remove the hardened chocolate spheres and disks from their molds and parchment paper. Turn each chocolate sphere upside down and add 2 tablespoons of the prepared hot cocoa mix. Use melted chocolate to outline the perimeter of a chocolate disk and place it on top of the open sphere to seal it. Chill in the refrigerator or freezer until sealed. Repeat the process for remaining cocoa bombs.
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Once hardened, optionally add melted chocolate or other decorations on top of the cocoa bombs.
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Simmer almond or coconut milk in a small saucepan until warm. Place a prepared cocoa bomb in a mug and pour the warm milk over it. Stir to combine and add toppings such as whipped cream or cinnamon if desired.
# Helpful Notes:
01 -
Ensure chocolate chips and bars are sugar-free for keto compliance.