How to Make THM & Keto Friendly Hot Cocoa Bombs (Plus Flavor & Decorating Ideas & Free Printable)

One trend that I became aware of last year and that has really taken off this year is that of hot cocoa bombs. If you’re unfamiliar with them, hot cocoa bombs are spheres made of chocolate with hot cocoa mix, marshmallows, and sometimes other things inside. You place one in a mug and pour hot milk or water over top. Once it starts melting it does a little “pop” and the marshmallows burst out! It is fun for kids most of all, but also for fun-loving adults.

Since I also own a bakery, I have made a TON of these hot cocoa bombs. They are pretty easy to make and just as easy to make Trim Healthy Mama or keto friendly.

DISCLAIMER: I make hot cocoa bombs professionally, and while I did do simpler designs for any beginners, don’t necessarily expect that yours will come out exactly the same, at least not without a little practice!

How to Make Hot Cocoa Bombs

Equipment

• sphere mold
  Suggestions: the 70mm three-piece mold by BWB Embalagens (from a supplier in your own country; this is what I have and LOVE; it is what professional hot cocoa bomb makers use) or any silicone one that is 2¾” to 3″ (70mm to 76mm) diameter or less (the average mug’s opening can usually handle a maximum of a 2¾” to 3″ (70mm to 76mm) wide bomb; you might want to measure your mugs just in case)
• other molds, optional
  Example: I used a unicorn horn mold and a rose mold for some of the designs I did (explained below).
• cupcake liners, optional
  Note: These are for placing the hot cocoa bombs for pretty display or serving. They can also be used to hold the bomb steady while decorating.
• pastry bags or quart size zipper bags
• double boiler or a bowl and saucepan
• food safe paintbrushes, optional

Ingredients

• on plan, sugar free chocolate
  Ideas: Skinny Chocolate, Trim Healthy Mama chocolate chips, Trim Healthy Mama Butterfly Bars (no nuts, chopped into smaller chunks), ChocZero chocolate chips*, ChocZero chocolate squares* (chopped into smaller chunks), Bake Believe chocolate chips*, Lily’s chocolate chips, Lily’s bars (chopped into smaller chunks), any 85% or darker chocolate chips, or any 85% or darker chocolate bars (chopped into smaller chunks)
• paramount crystals, butter, or coconut oil, optional
  Notes: Paramount crystals are best for this, but room temperature butter or coconut oil work too. This just makes the chocolate reach a smoother consistency a little easier. It is not necessarily required, but if your chocolate is having issues getting smooth, add it a tiny bit (like 1/2 teaspoon or so) at a time to give it a boost.
• oil-based food coloring, optional
  Note: If you decide to color your chocolate, it is VERY important to use an oil-based food coloring (the oil in it is technically off plan, but a little used for coloring is fine as a personal choice item when using occasionally). If you use gel, liquid, or other types of food coloring, it can cause your chocolate to seize (become hard and useless).
• on plan hot cocoa mix
  Suggestions: Healing Hot Chocolate Trimmy Mix, Cozy White Cocoa Mix, or Red Velvet Hot Cocoa Mix.
• on plan marshmallows, made or cut into smaller chunks (about 1/2″ diameter each) OR use 1 or two large ones, maybe in a fun shape like a tree or heart; you can use scissors sprayed with nonstick spray to cut them into smaller pieces more easily or use mini cookie cutters sprayed with nonstick spray
  Suggestion: I usually use my own recipe, but there are plenty of other THM friendly marshmallow recipes that work as well (including Mazing Marshmallows).
• colored sweetener, optional
• Dr. John’s peppermint candies*, crushed, optional
• Edible Art Paint, optional
• Roxy & Rick edible gold dust, optional

* These items are considered personal choice, so you don’t want to have them too often. However, they are perfect for an occasional treat like this.

Melting Instructions

Microwave Melting Instructions

1. In a non-glass (glass gets too hot in the microwave and can cause the chocolate to seize; silicone or microwave-safe plastic are your best bets), melt the chocolate (if using bars or squares, chop them into smaller chunks first) in the microwave for 40 second.
2. Pull it out, thoroughly stir it, then pop it back in for 20 more seconds; repeat stirring and nuking it in 20 second intervals until there are only small chunks remaining. The small remaining chunks should melt with generous stirring. If your chocolate starts getting hard and chunky after being smooth, you’ve overcooked it and it has seized (it is no good any more).
3. If the chocolate is not getting silky smooth, you can add paramount crystals, small chunks of room temperature butter, or coconut oil about 1/2 teaspoon as time (it should melt with the heat of the chocolate) and thoroughly stir it in until silky smooth.

Double Boiler Melting Instructions

1. If you have a proper double boiler (like this), use it per manufacturer’s directions; if you don’t, create one by filling a small saucepan with about 1″ water, bring it to a simmer over medium-low heat, then place a metal, glass, or sturdy silicone bowl (make sure it’s wider than the mouth of the saucepan) over the top of the pan.
2. Add the chocolate (if using bars or squares, chop them into smaller chunks first) and let it melt, stirring frequently, until totally melted and silky smooth. If your chocolate starts getting hard and chunky after being smooth, you’ve overcooked it and it has seized (it is no good any more).
3. If the chocolate is not getting silky smooth, you can add paramount crystals, small chunks of room temperature butter, or coconut oil about 1/2 teaspoon as time (it should melt with the heat of the chocolate) and thoroughly stir it in until silky smooth.

Mold Instructions

3-Piece Mold Instructions

1. Spoon the melted chocolate into the mold to the fill line.
2. Tap the mold on the counter a few times to work out any air bubbles.
3. Place the flexible insert into each cavity then place the top piece and press down. The chocolate should squeeze up to the little lip; if there’s too little chocolate, it won’t reach the lip all the way around so you’ll need to add a bit more; if there’s too much chocolate, it will overflow a bit, but you can leave it like this and chip off the excess later once it has hardened.
4. Pop the assembled three-piece mold into the freezer for about 10 minutes.
5. Remove the top piece of the mold then grab the edge of one of the inserts. Gently tug and the hardened chocolate shell should easily come loose; if it gets stuck, then flip the mold over and tap it until comes out. Repeat with remaining inserts.
6. Carefully remove the inserts from the shells.
7. Stack the shells inside each other until ready to assemble.

Silicone Mold Instructions

1. Fill each silicone mold cavity about one-quarter full with melted chocolate. Roll it around or use a spoon or food safe paintbrush to urge the chocolate up the side walls to the top edge.
2. Pop the filled molds in the freezer for about 10 minutes.
3. When you pull the molds out, inspect its walls. If any look too thin (or if you find they break apart easily as you’re removing them, indicating they’re too thin), add more chocolate and smooth it up the walls to create another layer. Pop it back in the freezer for another 10 minutes.
4. Once solid, gently pull the silicone away from the chocolate shell a little at a time, working your way around it (this is where it’s easier if the silicone mold has been cut into individual cavities).
5. Stack the shells inside each other until ready to assemble.

Assembly Instructions

1. Fill one shell (one half of a bomb) with 1 to 2 tablespoons on plan powdered hot cocoa mix and a handful of on plan marshmallows.
2. Pop a ceramic or glass plate into the microwave for about 2 minutes or until decently hot. Carefully remove it with a hot pad and set it on top of a hot pad.
3. Take an empty shell half and rub the edge over the hot plate until it melts a bit.
4. Place the partly melted chocolate shell edge against the filled chocolate shell’s edge and gently press them together. Hold them like that long enough for them to merge. If a little chocolate seeps out, you can smooth it along the seam with your finger.

Decorating Ideas for Hot Cocoa Bombs

Beheaded Unicorn

1. Make a hot cocoa bomb using white on plan chocolate.
2. Make a unicorn horn and ears using this mold or one similar. To make it, simply fill the proper cavities with melted white chocolate and freeze until solid. Ditto with the flowers and leaves using these molds.
3. Using a dollop of melted white chocolate, “glue” the horn, ears, flowers, and leaves to the top of the bomb.
4. Mix together 1/8th teaspoon or so of Roxy & Rich edible gold dust with a drop or two of 80 proof (or higher) clear alcohol (such as vodka or EverClear) or an alcohol-based flavor extract (such as lemon or vanilla) (it should be thin enough to paint on, but not so thin that the gold is too faded). The alcohol completely evaporates, it just used as a food safe painting medium.
5. Using a clean food-safe paintbrush, paint the gold over the horn and in the center of the ears.
6. With another thin paintbrush, paint the flowers and leaves with Edible Art paint in your choice of colors.
7. Using a toothpick and a bit of black Edible Art paint, draw the closed eyes.

Beheaded Reindeer

1. Make an on plan milk or dark chocolate hot cocoa bomb.
2. Fill a pastry bag or quart sized zipper bag with a tablespoon or two of melted milk or dark chocolate. If the chocolate is super runny, you’ll want to let it cool a bit until it’s about the consistency of icing.
3. Cut the tip of the pastry bag or the corner of the zipper bag just a teeny tiny bit to create a small hole. If it proves to be too small, cut it off more a teeny tiny bit at a time.
4. On a small sheet of parchment paper, pipe the basic shape of two antlers (one middle section and two or more “branches”).
5. Allow the antlers to freeze.
6. Pipe some chocolate on the top of the bomb and “glue” the antlers on. If you have some clean tweezers, you can freeze them and use them to apply the antlers because the antlers might be able to melt pretty easy when attaching them with your fingers.
7. “Glue” a circular shaped piece of marshmallow on the bomb with some chocolate to serve as a nose. Paint it with a food safe paintbrush and red Edible Art paint.
8. Using a toothpick and a bit of black Edible Art paint, draw the eyes.

Beheaded Snowman

1. Make a hot cocoa bomb using white on plan chocolate.
2. Make a carrot nose using the unicorn horn cavity of this mold or one similar. To make it, simply fill the proper cavity with melted white chocolate and freeze until solid.
3. Using a dollop of melted white chocolate, “glue” the carrot nose to the front of the bomb.
4. Using a toothpick and a bit of black Edible Art paint, draw the eyes and mouth.

Drizzle Bombs

1. Make hot cocoa bombs using on plan chocolate of choice.
2. Fill pastry bags or quart sized zipper bags each with a tablespoon or two of melted chocolate. If the chocolate is super runny, you’ll want to let it cool a bit until it’s about the consistency of icing.
3. Cut the tip of the pastry bag or the corner of the zipper bag just a teeny tiny bit to create a small hole. If it proves to be too small, cut it off more a teeny tiny bit at a time.
4. Place the bomb in a cupcake liner or a muffin tin cavity to hold it steady.
5. Drizzle the melted chocolate in the bag back and forth over the top of the bomb(s).
6. While the drizzle is still wet, sprinkle on toppings of choice such as more marshmallows, colored sweetener, unsweetened coconut flakes, or chopped up peppermint candy chunks (Dr. John’s candy works on plan as an occasional personal choice item).

But, wait there’s more! Check out Pinterest and search hot cocoa bombs to find a bazillion more decorating ideas!!!

Flavor Ideas for Hot Cocoa Bombs

Oh the possibilities!!! Here are just a measly few flavor ideas (beyond just basic white chocolate or milk/dark chocolate) that work on plan for your hot cocoa bombs.

• Red Velvet. Use red-colored (remember to use oil-based food coloring!) white chocolate and fill the bomb with Red Velvet Hot Cocoa Mix.
• Gingerbread. Fill any bomb with regular hot cocoa mix that plus about 1/8th to 1/4th teaspoon gingerbread spice. To make gingerbread spice, mix together 1 tablespoon each ground ginger, ground cinnamon, and ground clove.
• Peppermint. Add a few drops of peppermint extract to the chocolate before forming the bomb shells or use Lily’s chocolate mint baking chips or white chocolate peppermint baking chips.
• Pumpkin Spice. Add 1/8th to 1/4th teaspoon pumpkin pie spice with the hot cocoa mix in a bomb.
• Mexican Chocolate. Add 1/8th to 1/4th teaspoon Mexican hot cocoa spice. To make Mexican hot cocoa spice, blend together 1 tablespoon ground cinnamon plus 1 teaspoon ground nutmeg.
• Butterscotch. Add some butterscotch flavor to the chocolate before forming the shells. Or use Lily’s butterscotch baking chips.
• Cookies ‘n’ Cream. Make regular hot cocoa mix with black cocoa powder for an Oreo-ish flavor.
• Mocha. Add a bit of coffee extract to the melted chocolate before making the bomb shells.
• Nutella. Add a bit of hazelnut extract to the melted milk or dark chocolate before making bomb shells.
• Caramel. Add a bit of caramel extract to the melted chocolate before making bomb shells or make them with Lily’s chocolate salted caramel baking chips. If you’d like, you could sprinkle some coarse sea salt on the top of the bomb (such as over some drizzle).
• Monkey. Add a bit of banana extract to the melted chocolate before making bomb shells.
• Peanut Butter Cup. Add a bit of peanut butter extract to the melted milk or dark chocolate before making bomb shells. You could also add some peanut flour inside with the hot cocoa mix.
• Pumpkin Spice. Add about 1/8 teaspoon pumpkin spice inside the hot cocoa bomb. Make the shell with Lily’s pumpkin spice baking chips.
• Chocolate Orange. Add some orange extract to the chocolate (use white chocolate for a creamsicle flavor) before making the shells or use Lily’s Blood Orange Dark Chocolate. You could also put some powdered orange inside.
• Coconut. Add a bit of coconut extract to the melted chocolate before making bomb shells. On the outside of the shell, you could add some flakes of unsweetened coconut (just keep in mind coconut doesn’t dissolve).
• Chocolate Covered Cherry. Add a bit of cherry extract to the melted milk or dark chocolate before making bomb shells.
• Maple. Add a bit of maple extract to the melted chocolate before making bomb shells.
• Raspberry. Add a bit of raspberry extract to the melted chocolate before making bomb shells.
• Strawberry. Add a bit of strawberry extract to the melted chocolate before making bomb shells.
• Snickerdoodle. Make a white chocolate bomb with white chocolate hot cocoa mix and add about 1/8th teaspoon ground cinnamon.

Filling Ideas for Hot Cocoa Bombs

Keep in mind that marshmallows will float, but pretty much anything else will sink. So other fillers you add will be more for taste than for watching it float/explode out of the bomb.

• chocolate chips (see under Ingredients above for on plan ideas)
• crushed Dr. John’s candies or mints (remember these are personal choice)
• spices or herbs (think sweet like cinnamon, nutmeg, peppermint leaves)

Topping Ideas for Hot Cocoa Bombs

When applying toppings, use dabs of melted chocolate to “glue” them on or put them on just after you have drizzled the bomb (while it’s still wet). Remember that some of these don’t dissolve so might just end up as a tasty treat at the bottom of the mug!

• chocolate chips (see under Ingredients above for on plan ideas)
• sprinkles (like these sugar free ones or these ones)
• colored sweetener
• crushed Dr. John’s candies or mints (remember these are personal choice)
• edible gold leaf (pull apart into little chunks and place; a pair of clean tweezers works great for this)
• nuts (chopped or whole; these don’t dissolve)
• marshmallows (little ones or a few big ones)
• fresh peppermint leaves (whole or chopped; these don’t dissolve)
• unsweetened coconut flakes (these don’t dissolve)
• sprinkle of cocoa powder or black cocoa powder
• chocolate shavings (use a vegetable peeler along the edge of an on plan chocolate bar to get shavings)
• chocolate decorations made from molds (browse Amazon for TONS of little molds to make chocolate decorations)

How to Use Hot Cocoa Bombs

1. Place one hot cocoa bomb in a mug.
2. Pour hot (boiling or almost boiling) unsweetened plain or vanilla almond or cashew milk (plus maybe a tablespoon or so of heavy whipping cream) over the bomb.
3. Watch the bomb “pop” open with marshmallows!

Printable Hot Cocoa Bomb Direction Labels

If you’re making these hot cocoa bombs as gifts, I recommend placing them in cupcake liners, then in individual cupcake boxes, then attach these printable tags. You can print these tags onto sticker paper or onto white cardstock then punch a hole and tie it on like a gift tag!