sugar free pumpkin spice hot chocolate bombs

Diabetic Sugar Free Pumpkin Spice Hot Chocolate Bombs Recipe.

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picture of Tracey from The naked Diabetic - recipe creator and founder. Recipe created by Tracey of The Naked Diabetic

As the cool fall weather sets in it is a perfect time to bring out some pumpkin spice treats. These easy Sugar Free Pumpkin Spice Hot Chocolate bombs are a great way to beat those chilly days. In this recipe, you will find many of the ingredients in our Diabetic Friendly pantry essentials list.

Sugar Free Pumpkin Spice Hot Chocolate Bombs
Sugar Free Pumpkin Spice Hot Chocolate Bombs
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  • Mixing Bowl
  • Measuring cups
  • Measuring Spoons
  • Whisk
  • Small Non-Stick frying pan
  • Silicone Pumpkin Moulds
  • Baking tray
  • large spoon for filling moulds

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Shopping List of Ingredients

List for the Sugar Free Pumpkin Spice Hot Chocolate Mix as well as the bomb.

How to make Sugar Free Pumpkin Spice Hot Chocolate Bombs – The Video

Helpful Tips and FAQs

Colouring white chocolate

If you want to have a different colour for your sugar free pumpkin spice hot chocolate bombs, you can add gel or paste food colouring to melted white chocolate. To add colouring use a good quality gel or paste colouring. Insert a clean toothpick into the paste or gel and get a small amount on the toothpick (a little goes a long way). Swirl the toothpick with the colour on it in the melted chocolate. Stir until the colour is evenly distributed. Repeat as necessary until you get the colour you desire. Always use a clean toothpick every time. The melted chocolate on the top of our bombs is white and coloured white chocolate.

Adding milk to make the Hot Chocolate using the chocolate bomb.

One of the most important things is the temperature of the milk you are using. To melt the chocolate shell, the milk needs to be almost boiling. Place your sugar free pumpkin spice hot chocolate bomb in the bottom of your cup. Pour hot milk over the bomb. The bomb will float to the surface and start to melt. If the shell is too thick, it may take a little longer to melt.

If you are using almond milk, soy milk or another milk substitute, be mindful of the heat sensitivity of some types of milk. See notes below.

Can I use water instead of milk to make the hot chocolate?

Yes, you can, but it will be a cocoa consistency instead of a creamy hot chocolate. To add some creaminess, add skim milk powder or a little sugar-free whipped cream.

Choosing the milk

You can choose whatever milk you prefer, but remember the milk needs to be very hot to melt the pumpkin spice hot chocolate bomb. Not all milk does well when you heat it to high temperatures. Almond milk, for example, can become bitter and taste burnt when heated to high temperatures. Soy milk is okay when heated but loses some of its nutritional properties when heated. Also getting soy milk too hot can change its consistency.

Storing Instructions

Store your Sugar Free Pumpkin Spice Hot Chocolate Bombs in an airtight container for up to 2 weeks in your refrigerator. To keep them from getting marked or cracked, cushion them with a bit of paper towel or a kitchen towel to keep them from rubbing up against one another.

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How to make Sugar Free Pumpkin Spice Hot Chocolate Bombs

1/4 of a cup of Sugar Free Chocolate Chips was used to make each Pumpkin Shaped Hot Chocolate Bomb

We made our Pumpkin Shaped Hot Chocolate Bombs using sugar-free chocolate chips. You can make chocolate from scratch using Cacao butter if desired. See the instructions for using Cacao Butter over on our post on Making Sugar Free Hot Chocolate bombs.

Steps in making our Sugar Free Pumpkin Spice Hot Chocolate bombs.

Melt the chocolate chips.

For each Sugar Free Pumpkin Spice hot chocolate bomb, 1/4 Cup of sugar free Chocolate Chips were used.

Melting Sugar Free Chocolate Chips – Microwave method

  • Put your chocolate pieces or chips in a microwave-safe bowl. Microwave on half power (50 %) for 30-second intervals.
  • Stir in between intervals.
  • When the chocolate pieces or chips are almost completely melted, stir until the remaining chocolate is melted.

Melting sugar Free Chocolate chips – Stovetop method

  • Bring water in a double boiler pan to a simmer
  • If you don’t have a double boiler, use a heat-proof bowl that is big enough to sit on top of a small or medium-sized saucepan.
  • Place chocolate into the top pan of a double boiler or a heatproof bowl.
  • Place on top of the pan with simmering water. Be extra cautious and avoid getting any moisture in the chocolate
  • Stir continuously while the chocolate melts.
  • Just before all the chocolate is melted, remove the pan or bowl from the heat. (Always use oven mitts or pot holders as the bowl will be very hot)
  • Continue to stir until the chocolate is melted.

Note* If you are going to colour your chocolate – do it right after you have melted it, while it is still runny. Mix it well, before pouring it into your moulds.

Filling and setting the moulds

  • Place your silicone chocolate moulds on a baking tray. (this makes it easier to move them to the refrigerator)
  • Drop 2 tablespoons of melted chocolate into the bottom of each cavity of the chocolate bomb mould.
  • Using the back of your spoon, pull the chocolate up the sides of the mould.
  • Work your way around the mould until the sides and bottom are completely covered.
  • ** If chocolate is running down the sides, allow to cool a couple of minutes and continue.
  • Once all the moulds are covered, place the baking tray into the freezer for about 20-30 minutes.
  • Remove the moulds from the freezer and carefully remove chocolate shells from the silicone moulds.

Removing the Chocolate from the silicone mould

To remove the set chocolate forms from the silicone moulds, gently pull the mould away around the edges. The silicone easily comes away from the chocolate.

Gently push up from the bottom and remove the pumpkin from the mould. Set aside.

sugar free pumpkin spice hot chocolate bombs
Making Sugar Free Pumpkin Spice Hot Chocolate Bombs

Flatten the edges of the chocolate moulds.

Heat a flat non-stick pan or griddle. Remove it from the heat source. We only want it warm, not super hot.

Holding one of the bottom half of the chocolate pumpkin shell, run the edge of the shell over the flat pan. Do not hold it on the pan long, this only takes a couple of seconds. Set the half shell aside, open side up, to cool. Repeat with each bottom half shell until all the edges are smooth.

Let them cool completely before filling.

Fill the moulds

Place the bottom half of the chocolate pumpkin shell on a flat surface. Add one tablespoon of the Sugar Free Pumpkin Spice Hot Chocolate mix (recipe below) into the bottom half of the chocolate pumpkin shell taking care not to spill the powder onto the edge of the shell or the outside.

If you happen to get powder along the edge of the shell, the powder should brush away easily as long as the shell is completely cool before filling. If you do not let the shell cool completely it will be a little messy. If this happens, set it aside, let it dry and try removing the powder from the edge with a damp paper towel.

Add a few marshmallow pieces, if desired.

I used Max Mallows (below) which are low-carb sugar-free marshmallows that taste and melt like a traditional marshmallow.

sugar free pumpkin spice hot chocolate bombs
making Sugar Free Pumpkin Spice Hot Chocolate Bombs

Add the pumpkin top

Using the same flat non-stick pan, heat it again and then remove it from the heat. Rub the edge of the pumpkin top over the surface of the warm pan (just as before)

Carefully line up the pumpkin top with the bottom and place it on top. Run your finger around the seam, while it is still warm, to smooth out the seam.

To get a very smooth, almost invisible seam, dip your finger in warm water and run it over the seam.

Allow to fully cool.

You can leave them as is or decorate the outside of the shells with melted chocolate or icing. To decorate with icing, use our Sugar Free Icing. You can make a drizzle consistently and drizzle it over the top.

To decorate using melted chocolate, place a teaspoon of chocolate chips of a contrasting colour, into the corner of a small Ziploc bag. Place in the microwave and melt using 10-second bursts until melted. Cut a tiny bit of the corner off and quickly drizzle over the chocolate pumpkin shell. (This is the easiest method)

Add grated sugar-free chocolate, Sugar-Free Sprinkles or Sugar-Free Edible Glitter if desired (both can be found in our Diabetic Friendly Ingredients Shop)

The Sugar Free Pumpkin Spice Hot Chocolate Recipe

sugar free pumpkin spice hot chocolate

Sugar Free Pumpkin Spice Hot Chocolate Mix

Easy to make Diabetic Friendly Sugar Free Pumpkin Spice Hot Chocolate Mix
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Course: Drinks
Cuisine: American
Keyword: Low Carb Pumpkin Spice Hot Chocolate, Sugar Free Pumpkin Spice Hot Chocolate

Ingredients

Instructions

  • In a mixing bowl add all ingredients together.
  • Whisk together until mixed thoroughly.
  • Store in an airtight container.
sugar free pumpkin spice hot chocolate bombs
Delicious Sugar Free Pumpkin Spice Hot Chocolate Bombs

Nutritional Information

For the Sugar Free Pumpkin Spice Hot Chocolate mix – 1 tablespoon = 1 serving.

For 1 Serving

  • Calories – 18
  • Total fat – 1 gr
  • Saturated fat – .5 gr
  • Total Carbohydrates – 4 gr
  • Fibre – 2 gr
  • Net Carbs – 2 gr
  • Protein – 1 gr

The information provided below is for One Sugar Free Pumpkin Spice hot chocolate bomb outer shell only, made from sugar-free dark chocolate chips. Your choice of milk or water used in the final beverage is not included.

  • Calories – 225
  • Total fat – 22.5 gr
  • Saturated fat – 12
  • Total Carbs – 14.
  • Fibre -5 gr
  • Net carbs -9 gr
  • Protein – 5 gr

Moulds can vary in size resulting in the need for less or more melted chocolate. Always follow the nutritional information provided on the package of your chocolate chips.

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