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–+ servings

THM & Keto Friendly Valentine's Hot Cocoa Bombs

If you loved the Christmas hot cocoa bombs trend, you'll adore the lovely Valentine's hot cocoa bombs edition just as much!
5 from 3 votes
Diets: Dairy Free • Egg Free • Gluten Free • Keto • Low Carb • Nut Free • Sugar Free • Vegetarian
THM Fuel: THM S
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 1 hot cocoa bomb

Equipment

  • see post for recommended equipment

Ingredients

Instructions
 

Melting Instructions: Microwave Method

  • 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 seconds.
  • 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).
  • 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.

Melting Instructions: Double Boiler Method

  • 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.
  • 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).
  • 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

  • If using the three-piece mold, I recommend using a Sharpie to mark the fill line (on the outside of the mold so the chocolate never touches it) as illustrated (my mark was a little crazy). Doing so makes it easier to see the fill line when filling.
  • Spoon the melted chocolate into the mold to the fill line.
  • Tap the mold on the counter a few times to work out any air bubbles.
  • 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.
  • Pop the assembled three-piece mold into the freezer for about 10 to 15 minutes.
  • 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.
  • Carefully remove the inserts from the shells.
  • Stack the shells inside each other until ready to assemble.

Mold Instructions: Silicone Mold

  • Before using the silicone molds, it is easier to work with them if you cut them apart. When they’re still together, you might tend to break some while trying to get one out. To hold the cut-apart molds steady while chocolate filling and allowing the chocolate to harden, place them in the cavities of a muffin pan.
  • 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.
  • Pop the filled molds in the freezer for about 10 to 15 minutes.
  • 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.
  • 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 cup into individual cavities).
  • Stack the shells inside each other until ready to assemble.

Assembly Instructions

  • 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.
  • 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.
  • Take an empty shell half and rub the edge over the hot plate until it melts a bit.
  • 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.

Video

Notes

*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.
For decorating ideas, visit my article at https://tjstaste.com/hot-cocoa-bombs/

Nutrition

Serving: 1bombCalories: 124kcalCarbs: 12gProtein: 4gFat: 13gSodium: 18mgFiber: 4gSugar: 0gSugar Alcohols: 6gNet Carbs: 2g