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Salted Caramel Hot Chocolate Bombs

My Salted Caramel Hot Chocolate Bombs are the perfect mix of salty and sweet. Your sweetheart will love them.
Course Beverages, Dessert
Cuisine American
Keyword salted caramel hot chocolate bombs
Prep Time 25 minutes
Chill Time, Divided 15 minutes
Total Time 40 minutes
Servings 3
Calories 336kcal
Author Ang Paris

Equipment

  • Silicone Mold
  • Piping Bags

Ingredients

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

Hot chocolate mix is not needed because of the quality of this chocolate. We also prefer its smooth and rich taste and texture vs having the powder style mix in them.

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.

How to Store Chocolate Bombs

Salted Caramel Hot Cocoa Bombs are best enjoyed within 1 week (because of the caramel and salt). You can store them at room temperature in an airtight container. Just be sure to keep them away from any light or heat sources.

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.

Nutrition

Calories: 336kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 183mg | Fiber: 3g | Sugar: 30g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg