Caramel Hot Cocoa Bombs - DIY hot chocolate bombs are super trendy, really fun, and - the best part - yummy! In this tutorial, we'll show you how to make hot cocoa bombs with a delicious salted caramel flavor! If you liked my White Chocolate Hot Cocoa Bombs, you'll love these!
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If you saw, and loved, my recent Hot Chocolate Bomb Recipe then you are in for a treat today. We're using the same techniques to make salted caramel hot chocolate bombs. They are a delicious mix of salty and sweet and the perfect way to warm up your sweetheart this Valentine's Day. Or any day really. Who doesn't love hot chocolate?
And be sure to include them on your Hot Chocolate Charcuterie Board, too. What a decadent addition to any table!
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this caramel hot cocoa bomb recipe.
A hot chocolate bomb is a little sphere of chocolate, which is hollow. It can be filled with mini marshmallows, sprinkles, crushed candy canes, or other candies. You can pour hot milk over it and as the chocolate melts, the mini marshmallows and other fillings will pop up making a decadent hot cocoa treat.
My personal favorite brand for hot chocolate bombs is Ghirardelli. I don't put the hot cocoa mix into my cocoa bombs because with the awesome quality chocolate, you don't need to! The chocolate from the shell melts into the hot milk, making smooth, rich, and creamy cocoa without any powdery clumps.
Hot cocoa bombs take at least a couple of hours to harden, but I prefer leaving them to harden overnight.
Any silicone muffin tin will work.
Yes! Just wrap them well with plastic wrap and store them in an airtight container.
🧂 Ingredients
- quality melting chocolate wafers
- caramel sauce
- mini marshmallows
- Optional, flake salt for the topping
This is meant to be a brief overview of the caramel hot cocoa bomb recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Melt the chocolate according to package directions.
- Start with a clean and dry silicone mold on a tray.
- Pour the chocolate into each well and use a spoon to evenly spread the chocolate right up to the edges.
- Place the tray in the freezer for about 5-10 minutes.
- Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, especially around the top rim of the circle.
- Return to the freezer for 5 more minutes.
- Remove the halves from the mold and set them onto the chilled tray from the freezer.
- Add the marshmallows and caramel to half of the cups.
- Heat the edges of the empty cups one at a time, and set them onto one of the filled cups.
- When all of the bombs are filled and sealed together you can drizzle the remaining chocolate on top.
- Immediately sprinkle with the flake salt.
- Set the finished bombs back in the fridge or freezer for a few minutes to help the chocolate drizzle harden.
- To enjoy: Heat milk to around 140 degrees Fahrenheit and carefully pour over the top of the bomb and then stir until smooth. Or store at room temperature in an airtight container for up to a week (because of the caramel).
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- These are the molds that I use, and think work awesome!
- Piping Bags
- Baking Sheet - for transferring the mold
- Bowl
- Spoon and Pastry Brush - for filling the molds
- Skillet - for melting the chocolate halves
⭐ Tips
- While really good quality chocolate wafers are a little more expensive, they are worth it, in my opinion. If you're going to make your own hot cocoa bombs, I think you should use the best ingredients you can afford!
- Before starting, make sure the silicone tray is completely clean and dry.
- Set the mold onto a plate, tray, or cutting board so you have a solid base. It will also make it so much easier to transfer to the freezer.
- Do not overfill your mold or you'll have a heck of a time getting the two halves to stick together!
- Chill your hot chocolate bombs for at least 30 minutes before handling them to ensure that they stay together.
⏲️ Storage
Salted Caramel Hot Cocoa Bombs are best enjoyed within 1-2 months. You can store them at room temperature in an airtight container. Just be sure to keep them away from any light or heat sources. (These are my favorite airtight containers.)
☕ Making Hot Cocoa with a Bomb
Heat your favorite milk to around 140-degrees F. Place the hot cocoa bomb into a mug and carefully pour the milk over the top of the bomb and stir until the cocoa is smooth.
😋 Similar Recipes
- White Chocolate Hot Cocoa Bombs
- Hot Chocolate Bomb Recipe
- Peanut Butter Hot Chocolate Bombs
- DIY Hot Chocolate Bombs - Chocolate Latte Flavor
- Hot Cocoa Bomb Recipes
🎁 Gifting Hot Cocoa Bombs
Hot cocoa bombs make an awesome gift for friends, neighbors, teacher and coworkers!
Need a larger gift idea?
Make a little gift basket with handmade goodies! Create your own mug with your Cricut Machine, or a custom photo mug and package them up with our Mason Jar Lid Coasters, and chocolate candies, Oreo Truffle Balls, or Double Chocolate Toffee Cookies.
Finally, put together one of our Hot Cocoa Mixes with pretty (and free!) downloadable labels, too.
📋 Caramel Hot Cocoa Bomb Recipe
Not ready to make these delicious treats yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Salted Caramel Hot Chocolate Bombs
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Equipment
- Silicone Mold
- Piping Bags
- Bowl
- Spoon
- pastry brush
- Skillet
Ingredients
- 1 cup Chocolate Melting Wafers
- 6 teaspoon store-bought caramel sauce divided equally
- mini marshmallows
- flake salt sprinkled on top
Instructions
- Melt the chocolate according to package directions.
- Start with a clean and dry silicone mold on a tray.
- Pour the chocolate into each well and use a spoon to evenly spread the chocolate right up to the edges.
- Place the tray in the freezer for 5-10 minutes.
- Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, especially around the top rim of the circle.
- Return to the freezer for 5 more minutes.
- Remove the chocolate halves from the mold and set them on to the chilled tray from the freezer. Then gently melt the edges of the circles on a hot plate so you’ll have a smoother seam between the two halves. Repeat with the other halves.
- Add the marshmallows and caramel to half of the cups.
- Heat the edges of the empty halves again, one at a time, and set them onto one of the filled halves.
- When all of the bombs are filled and sealed together you can drizzle the remaining melted chocolate on top.
- Immediately sprinkle with the flake salt.
- Set the finished bombs back in the fridge or freezer for a few minutes to help the chocolate drizzle harden.
- To use the bombs: Heat milk to around 140 degrees Fahrenheit and carefully pour over the top of the bomb and then stir until smooth. Or store at room temperature in an airtight container for up to a week (because of the caramel).
Notes
What kind of chocolate is best for hot cocoa bombs?
My personal favorite brand for hot chocolate bombs is Ghirardelli. I don't put the hot cocoa mix into my cocoa bombs because with the awesome quality chocolate, you don't need to! The chocolate from the shell melts into the hot milk making it a smooth, rich, and creamy cocoa without any powdery clumps.Tips for Making Chocolate Bombs
- While really good quality chocolate wafers are a little more expensive, they are worth it, in my opinion. If you're going to make your own hot cocoa bombs, I think you should use the best ingredients you can afford!
- Before starting, make sure the silicone tray is completely clean and dry.
- Set the mold onto a plate, tray, or cutting board so you have a solid base. It will also make it so much easier to transfer to the freezer.
- Do not overfill your mold or you'll have a heck of a time getting the two halves to stick together!
- Chill your hot chocolate bombs for at least 30 minutes before handling them to ensure that they stay together.
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