These low-sugar, dark hot chocolate mocha bombs create a luxurious and thick hot chocolate mocha drinking experience. You can make this low-sugar or sugar-free using the options below. It’s perfect for gift giving!
What are hot cocoa or hot chocolate bombs? These sphere-shaped chocolate treats are full of hot cocoa mix and whatever else you want to add (in this case, sugar-free marshmallows and coffee) that “explode” when hot milk is poured over it. Most of the versions out there are double or even triple the amount of sugar content of a regular cup of hot cocoa, which is not kind to some of us who are sensitive to that amount of sugar. This version remains quite sweet, without tons of added sugar.
A quick note on alternative sweeteners: I personally don’t use many of the alternative sweeteners. One of my favorites is allulose, which is a “rare” natural sugar. THM Gentle Sweet is another favorite. Xylitol and erythritol are also good options. WARNING: xylitol is very dangerous to dogs. So please use utmost caution if you have pets (Max Mallows are also sweetened with xylitol).
No Alternative Sweetener Version: While traditionally hot chocolate/hot cocoa bombs are stuffed full, your bomb will be super delicious with only the chocolate shell and the instant coffee powder inside. Why? The chocolate in the shell is more than adequate to flavor and sweeten your cup. To make this a low sugar version, just use the darkest chocolate you can find.
Why Dutch Process Cocoa? This recipe uses dutch process cocoa, which is important because this version of cocoa will stir in easily.
Sugar Free Chocolate Chips:
- Lily’s Semi-Sweet Chocolate
- Bake Believe Dark Chocolate
- Pascha Bittersweet Dark Chocolate
- Lily’s White Chocolate
Low Sugar NO Alternative Sweetener Options:
- Ghirardelli 60% Cacao Chips
- 72% Dark Chocolate Chips
- Pascha 100% Unsweetened Chocolate Chips (for the serious bitter chocolate lover!)
Other ingredients:
- Organic Decaf Instant Coffee
- Max Mallows (These are very delicious! They would make great stocking stuffers too. Just beware of the danger to dogs)
- Dutch Process Cocoa
Kitchen Tools Needed:
Low Sugar Dark Chocolate Mocha Bombs
Printable PDF, Makes 3, double to make 6
- 1 cup chocolate chips (6 ounces)
- 4 ½ teaspoons instant coffee (I used organic decaf)
- 1 tablespoon sweetener of choice (I used THM Gentle Sweet, but you can also use allulose, or xylitol or erythritol)
- 1 ½ tablespoons dutch process cocoa powder
- 6 Max Mallow Marshmallows
- ¼ cup (2 ounces) white chocolate (Lily’s for a sugar-free and delicious version), optional for decoration
Melt Chocolate: Microwave version: In a microwave-safe bowl or measuring cup, melt chocolate chips, stirring after every 20-30 seconds until just melted. Double Boiler: Set up a double boiler, being careful to never allow moisture into the chocolate as it melts. Melt over medium heat, stirring until just melted.
Brush melted chocolate into the 6 cavities of your mold, making sure that it’s even and goes all the way up the sides. Put in freezer for five minutes, remove, and then add a second coat. Two weak areas are the bottom and the very top. Ensure those all have plenty of chocolate. You should have very little chocolate left at this point. Put back in the freezer to set for at least five minutes.
Meanwhile, combine the dutch process cocoa and the sugar of choice for your hot cocoa mix.
Once chocolate is hardened, remove from freezer. Check for any holes, and patch up if needed with more chocolate (and then refreeze). Gently remove from mold, but then place back in the mold for the next step. On one side, spoon the DIY hot cocoa mix evenly into 3 of the half spheres. Add 1 ½ teaspoons instant coffee to each sphere. Add 1 or 2 max mallows on top. Now, heat a small pan over medium heat until warm. Remove from heat. Take the other (empty) half of the spheres, and place rim down on the pan to JUST begin melting the rim. Now that you have some melted chocolate, gently press down on the filled sphere half. It should adhere. Repeat process with other two spheres. Put back in freezer to harden for five minutes. Remove when hardened.
Problem Solving: Sometimes there were gaps in the sides when I joined the two sides. To fix these, use a little melted chocolate and brush on. You can also brush a little chocolate around the rims of the two halves if they didn’t probably stick together. I found it helpful to re-freeze first before doing this step. Keep your kitchen cold, and wear plastic food prep gloves if your hands are very warm.
Melt ¼ cup white chocolate in a small cup in microwave until just melted, and using a fork, drizzle over the top of the chocolate bombs. Let set. Package by placing in a cupcake liner, and then into a small candy bag.
To Serve: Place hot chocolate bomb in a large mug, and pour over approximately 1 cup of milk of choice. The bomb should melt and the marshmallows should come to the top. Let sit for 30-60 seconds, and then stir well to finish melting the chocolate.
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