Make the cocoa mix: In a small bowl, whisk 3 tablespoons unsweetened cocoa powder, 2.5–3 tablespoons powdered erythritol or allulose, a pinch of salt, and 1–2 tablespoons powdered coconut milk or heavy cream powder (optional). Stir in 1/4 teaspoon vanilla powder or a few drops of vanilla extract. Taste and adjust sweetness.

Melt the chocolate: Place 1.5 cups sugar-free chocolate chips in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Do not overheat. Alternatively, melt gently over a double boiler.

Prep the molds: Make sure the silicone molds are completely dry. Any moisture can cause chocolate to seize. Set them on a small tray for easier movement.

First coat: Spoon about 1 teaspoon of melted chocolate into each half-sphere. Use the back of the spoon to spread a thin, even layer up the sides. Refrigerate for 5–7 minutes until set.

Second coat: Add a second layer of chocolate to each cavity, focusing on the rim so it’s thick and sturdy. Chill for another 5–7 minutes. If you can see light through the chocolate, add a third coat.

Release the shells: Gently peel the silicone away from the chocolate shells. Handle carefully to avoid cracks. Wear gloves if you want a polished look.

Fill: Add 1–1.5 tablespoons of the cocoa mix to half of the shells. If using sugar-free mini marshmallows, add a few on top.

Warm a plate: Heat a microwave-safe plate for 45–60 seconds. Place an empty half-sphere rim-side down on the warm plate for a few seconds to slightly melt the edge.

Seal: Quickly cap a filled shell with the warmed half, pressing gently to seal. If needed, brush a little extra melted chocolate around the seam to close gaps. Chill for 5 minutes to set.

Serve: Place one bomb in a mug. Pour 8–10 ounces of hot unsweetened almond milk (or your preferred keto milk) over it. Stir as it melts and enjoy.