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. Drizzle with extra chocolate and top with sprinkles, if desired. Refrigerate until firm.
To serve: place a hot chocolate bomb into a mug. Pour 6 ounces of hot milk or water over the white chocolate bomb. Stir until smooth.
Nutrition: Don't let the total carbs deter you! ChocZero chocolate chips are almost all fiber. These hot chocolate bombs have only 5 NET carbs per serving.Substitutions: While we used white chocolate for this recipe, you can easily switch it with semi-sweet, bitter, or dark chocolate instead. To Store: Keep the white hot chocolate bombs in a cool, dry, and airtight place. The bombs last 1-2 weeks and should be kept at room temperature for best results. Don’t refrigerate them for the long term, or they may develop moisture in them. To Freeze: They can be frozen for up to 2 weeks. I don’t recommend freezing for much longer than that, or they may not be as good as when they are fresh. Notes on Sweeteners: