1. In a small bowl, melt the semi sweet chocolate chips.  A double boiler is ideal however, a microwave works too.  Melt the chocolate slowly at 15 second intervals.

2. Pour approximately 3 teaspoons of the chocolate into each hot chocolate bomb mold.  Tip: allow the chocolate to cool slightly before coating the inside of the mold.  This allows the chocolate to set quicker and remain on the sides of the mold rather than slide down. 

3. Allow the chocolate to set in the freezer for at least 10 minutes before removing from the mold.  Store them in the freezer until you are ready to assemble the keto hot chocolate bombs.

4. Make the keto hot cocoa mix.  Simply combine the unsweetened cocoa, granulated Swerve and powdered milk and stir together.  I like to store this mixture in a mason jar after making it.

5. Remove the chocolate from the freezer and prepare for filling.  Fill one half with 2 teaspoons of keto hot cocoa mix, 1/4 teaspoon crushed sugar-free mints and 1 tablespoon of marshmallows.  Tip: make the keto marshmallows before hand and save them in the freezer for when you need them.  I do this every year for camping season and store them in the freezer for up to three months.

6.  Heat a small plate in the microwave for thirty seconds and use it as a hot plate to stick both sides of the chocolate bomb together.  Simply swirl the edge of the empty side on the plate, melting the chocolate and stick it to the side with the filling.  Immediately place the bombs in the freezer to set.

7.  Melt the white chocolate and coconut oil together.  Allow the mixture to cool (this is important) but still be liquid enough to drizzle.  Remove the bombs from the freezer, drizzle with white chocolate and sprinkle with sugar-free peppermint.

8. Drop the finished keto hot chocolate bomb into a cup of heated cream or half&half, stir.