HOT CHOCOLATE BOMBS
Ingredients
Dark Chocolate 80% + Cocoa bars or chips
Unsweetened Baking Cocoa
Coconut Sugar
Sea Salt
Silicone half circle baking mold or large round silicone ice cube trays (overall circumference 2-2 ½ inch circles)
Filling and Topping Suggestions:
Fresh Raspberries
small sliced strawberries
Keto white chocolate chips
Unsweetened Coconut flakes
Unsweetened nut butter
Cinnamon
Sea salt
Orange extract
Peppermint extract
Cayenne pepper
Bourbon or Dark Rum
Preparation
Make the Low Sugar Hot Cocoa Mix. Combine in a mason jar (1 cup cocoa, 2/3 cup coconut sugar, 1 tsp sea salt)
Melt the chocolate. Use the microwave to melt the chocolate in 20 second increments, stirring in between until everything is smooth.
Fill the molds. Spoon some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds sides and edges. Place the molds into the freezer for 8 minutes to set. Repeat the process twice to be sure the side walls of the spheres are thick enough.
Remove the chocolate from the molds. Gently push and peel away the half spheres out of the silicone mold.
Seal the bombs. Microwave a microwave-safe plate for 45 seconds. The plate should be just hot enough to melt the chocolate. Place an empty half of the chocolate sphere on the warm plate for a couple of seconds, just until it melts.
Fill. Add 1 tablespoon of hot cocoa mix and any other toppings you choose to one half of the spheres. Pick up another half and melt the edge on the warm plate then gently push and hold the two sides together until sealed.
Dazzle and Decorate. Drizzle on some extra chocolate or white chocolate, decorate with sea salt, coconut flakes, sprinkles, or dust with the hot cocoa mix!
Serve it up: Heat 1 cup of Maple Hill Milk, drop the bomb, stir and enjoy!
Note: Store the hot chocolate bombs in an air-tight container in the fridge.
