Melt the chocolate chips in 20-second intervals in the microwave, stirring in between. Stir until chocolate is smooth.
Use the back of a spoon to coat your silicone molds with chocolate. Place in the freezer for 5 min.
Recoat the molds, looking for any thin spots. The chocolate should be solid enough to touch but thin enough to melt easily in your hot milk. Freeze as necessary.
Remove chocolate spheres from molds.
Heat a plate in a microwave for 30 seconds or heat a pan on low. Place the rims of the molds on the plate to melt them enough to be level and smooth.
Fill half the molds with Keto Chow, around 2-3 tablespoons. If using sugar-free marshmallows, add a small amount on top of the Keto Chow. Remember you need to be able to place an empty half mold on top.
Heat the plate again. Place the rim of an empty mold onto the plate to heat. Working quickly, attach the empty mold halves to the filled mold halves. Hold long enough to seal and fully close the spheres.
Place back in the freezer for 5 min.
Drizzle with remaining chocolate and top with anything you’d like, such as sugar-free sprinkles, crushed sugar-free candies, etc.
When ready to enjoy, place a hot chocolate bomb in a mug and pour warmed milk or water over top and stir.