Melt the Chocolate: In a small microwaveable bowl, heat the chocolate stirring every 20 seconds. Be careful not to burn. When chocolate is almost melted thoroughly do not heat again. Just stir until smooth.
Brush the Molds with Melted Chocolate: Working one at a time, add about 1 ½ - 2 teaspoons of melted chocolate to the bottom of a mold.
Then using either a small pastry brush or the back of a small spoon work the chocolate around the inside of the mold and up the sides. Be sure to get all the way up the edges and keep an eye out for spots missing any chocolate (we don’t want holes in our bombs).
Chill: Once you’ve filled all the bombs with chocolate, you can take a knife with a straight edge, or icing spatula to scrape off any excess chocolate. Then place the bomb halves in the freezer to cool for 5-10 minutes.
Do a Touch Up: After chilling, hold your molds up to the light to see if there are any areas that may have been missed or are too thinly coated. To fix this simply brush over again with a little more melted chocolate and chill. This will keep your bombs from cracking and spilling.
Pop The Bombs Out of the Molds and Fill Them Up: After the chocolate bombs halves have chilled (they should be hard to the touch when ready) carefully begin to peel them away from the mold. Set aside half. Fill each of the leftover bomb halves with 1 ½ teaspoons of cocoa powder and 1 to 2 scoops of the Great Lakes Gelatin Co. Chocolate Collagen.
If you like things sweeter, add two. You can also add a few keto-friendly or sugar-free marshmallows as well.
Seal The Hot Chocolate Bombs: To seal up the hot chocolate bombs prepare a warm plate or pan and very gently place the flat edge of the bomb against it.
This will do two things: flatten and clean up the edges of the chocolate bomb as well as provide a way for the two halves to stick to one another. Press the empty half on top of the filled half and press down gently to seal. Continue with the rest.
Decorate: To decorate, drizzle a little extra chocolate (white or dark) on top of the bombs and add a few sprinkles or other suggested toppings for fun.
Serve: To serve heat up 8 ounces of unsweetened milk of your choice (almond, coconut, etc.) to just below boiling. Drop your bomb in and watch the magic happen!
Give it a good stir to completely dissolve all the chocolate and cocoa powder. Enjoy!