Warm up your winter in a fun and healthy way with these Hot Cocoa Bombs. They’re easily made with our FlavCity Keto Hot Chocolate mix, some dark chocolate and marshmallows. They’re super cozy and a healthier alternative to traditional hot cocoa bombs that are usually loaded with sugar. Make and keep these bombs on hand and when you’re ready for a yummy warm up, just drop one in some heated milk and watch the delicious magic happen!
Makes 6 bombs
Directions
- Place the chopped chocolate in a double boiler and stir until melted, about 5 minutes. As soon as the chocolate is melted remove it from the heat and allow it to cool for 5 minutes.
- Make the bomb halves. Add one tablespoon of the cooled chocolate into the cups of a 12-cup silicone muffin pan. Using a small pastry brush, brush the chocolate into a thin layer up the sides and slightly over the edges. Let the chocolate set at room temperature, until firm, for 5 to 15 minutes. Repeat the process for a second thin layer and again, let them set until firm, about 15 to 30 more minutes. Set the remaining chocolate aside.
- After the shells are set, gently pop them out of the molds. Fill half of the shells with one scoop of FlavCity Keto Hot Chocolate mix and a few marshmallows.
- Brush or pipe the remaining melted chocolate around the rim of an empty shell and place it on top of a filled shell. Gently press to seal it and form a sphere. Repeat with the remaining shells. If you still have some melted chocolate, drizzle it over the sealed bombs. Then let them set up at room temperature for about 30 minutes.
- When you’re ready to serve, drop a hot cocoa bomb into warmed milk, stir, and enjoy.
Note: To store your Hot Cocoa Bombs, place them in paper muffin liners in an airtight container, and store them at room temperature, for up to two weeks. In warmer climates, store the container of bombs in the refrigerator (or freezer, for up to a month). Just be sure to let them come to room temperature before dropping them into hot milk.
