Microwave the sugar-free chocolate chips for 30 seconds. Stir. If they aren't completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted.
Spoon a heaping teaspoon into each cavity of a 2-inch sphere mold. Use the back of the teaspoon to push the chocolate up the edges. As it sets keep pushing chocolate up the sides to make a thicker shell.
Place a heaping tablespoon of the hot chocolate mix inside half the spheres. Spoon on melted chocolate around the edge. Top with the second half of the sphere. OPTIONAL: Drizzle with extra melted chocolate mixed with 1 teaspoon of coconut oil and top with sprinkles. Refrigerate until firm.
To serve:
Place a hot chocolate bomb into a mug. Pour 6 ounces of hot milk over the chocolate bomb. Stir until smooth.
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Notes
Nutrition: Don't let the total carbs deter you! ChocZero chocolate chips are almost all fiber. These hot chocolate bombs have only 4 NET carbs per serving.Substitutions: Use any variety of sugar-free chocolate that you like. White, semi-sweet, or dark chocolate are all good. To Store: Keep them someplace that is cool, dry, and airtight. They will last 1-2 weeks and should be kept at room temperature for best results. Otherwise, moisture can form and cause them to deteriorate quicker. To Freeze: It’s okay to freeze them for a short time to make them last a little longer, but they won’t age well in the freezer for long. I recommend up to 2 weeks in the freezer for best results. Notes on Sweeteners: