Make Hot Chocolate fun by adding Salted Caramel Chocolate Bombs filled with hot chocolate mix and marshmallows to steaming hot milk and watch the chocolate melt away and the marshmallows release!
These Salted Caramel Hot Chocolate Bombs are perfect for a fun hot beverage on a cold night, or a Valentine’s Day gift for your sweetie, or a fun gift to a friend. Whatever your reason for making these, you will love them!
What Are Hot Chocolate Bombs?
Hot Chocolate Bombs are spheres of chocolate, salted caramel chocolate, in this case, filled with hot chocolate mix and mini marshmallows, and decorated with your favorite decorations on the outside.
For this recipe, we drizzled salted caramel on the outside of each of the chocolate spheres, or chocolate bombs.
When steaming hot milk is poured over the chocolate sphere, the chocolate melts, and the hot chocolate mix and mini marshmallows are released into the steaming milk. Stir these together for a delicious hot chocolate drink.
Why This Recipe Works
This particular Hot Chocolate Bomb recipe marries two favorite flavors, chocolate, and salted caramel. What’s not to love! I even used a high quality salted caramel chocolate for the sphere, and a salted caramel flavored hot chocolate mix.
Ingredients Needed For Hot Chocolate Bombs
You’ll need the following ingredients. Be sure to scroll down to the bottom of this article, just above the comments, for the full, detailed instructions, for the list of ingredients with the specific measurements.
- Chocolate – You will need a high-quality, dark, or sem-sweet chocolate, and salted caramel chocolate.
- Caramel Bits – You’ll need a bag of caramel bits.
- Hot Chocolate Mix – I used a salted caramel flavored hot chocolate mix, but any high-quality hot chocolate mix will work in this recipe. So, use your favorite.
- Mini Marshmallows – Regular mini marshmallows work perfectly in this recipe.
- Sea Salt
What Size Hot Chocolate Bomb Mold Should I Use?
- I used a 2-1/4 inch silicone mold.
How To Make Salted Caramel Hot Chocolate Bombs
Directions
· Prepare 2 6-cup silicone molds by making sure they are clean and dry.
· Cut up the caramel pieces into very small pieces. (See picture below for sample size.)
Melt The Chocolate
· Put dark chocolate into a microwave-safe bowl. Microwave for 20 seconds, then mix well.
· Microwave again in bursts of 15 seconds, mixing well after each burst.
· When the chocolate starts to melt, use a food thermometer to check your chocolate stays at about 87°F (never go above 90°F)
· Microwave again in 10-15 seconds bursts, mixing well after each burst until the chocolate is completely melted.
Make The Chocolate Molds
· Using a teaspoon or paintbrush, coat each mold thinly with the chocolate, doing 2 coats. Make sure to pay attention to the edges of the mold, ensuring they are well coated
· Pop into the fridge for 5-10 minutes.
· Once solid, gently remove the chocolate half spheres from the silicone molds.
Fill The Chocolate Molds
· Fill 6 of the chocolate half-spheres each with 2 tbsp of caramel flavored hot chocolate mix, mini marshmallows, salted caramel chocolate pieces, and caramel bits as desired.
Enclose The Chocolate Spheres
· Take 1 empty half-sphere, place rim side down on a warm plate for a few seconds to allow the edge to melt slightly, then press gently over a filled chocolate half sphere to seal them together to form a complete sphere.
· Repeat until all the spheres are complete.
· Drizzle with melted salted caramel chocolate and sprinkles fine bits of caramel and some sea salt flakes if desired.
Make Salted Caramel Hot Chocolate
· Place a Hot Chocolate Bomb in a cup.
· Pour steaming hot milk over the chocolate bomb.
· Watch the chocolate sphere melt away and release the hot chocolate mix and mini marshmallows inside.
· Stir to make a delicious hot chocolate! Enjoy!
Recipe Tips
- Use high-quality chocolate. I used Callebaut dark chocolate callets with 54.5% cocoa.
- Use 2-1/2-inch sized silicon molds.
What To Serve With Hot Chocolate
- Streusel Coffee Cake
- Cherry Cheesecake Brownies – perfect for Valentine’s Day or a holiday party.
- Cookies and Cream Cookies
- Chocolate Chip Pecan Shortbread Cookies
Frequently Asked Questions (FAQs)
- Can I Make Hot Chocolate Bombs In Advance?
- Yes! It is recommended. Make these in advance and give as gifts, or just to have on hand when you want a hot, cozy chocolate beverage.
- How Do I Store Hot Chocolate Bombs?
- Store in an air-tight container at room temperature. They will stay fresh for up to 2 months.
- Can I Freeze Hot Chocolate Bombs?
- Yes. Store in an air-tight container fin the freezer until you are ready to make your hot chocolate.
More Recipes You’ll Love
Chocolate Chip Caramel Crumb Bars
Peppermint White Hot Chocolate
Chocolate Mocha Baked Donuts with a Caramel Cream Glaze
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Salted Caramel Hot Chocolate Bombs
Ingredients
Chocolate Bombs
- 7 ounces dark or semi-sweet chocolate (200 grams)
- 1/2 cup mini marshmallows
- 1/2 cup salted caramel hot chocolate mix
- 1/2 cup salted caramel bits (chopped into smaller bits)
- 20 grams salted caramel chocolate (chopped into smaller bits)
To Decorate Chocolate Bombs
- 30 grams salted caramel chocolate, melted
- Caramel bits, finely chopped
- Sea Salt
To Make Hot Chocolate
- 1/2 cup steaming hot milk
- 1 salted caramel chocolate bomb
Instructions
Salted Caramel Chocolate Bombs
- Prepare 2 6-cup silicone molds by making sure they are clean and dry.
- Put dark chocolate into a microwave-safe bowl. Microwave for 20 seconds, then mix well. Microwave again in bursts of 15 seconds, mixing well after each burst.
- When the chocolate starts to melt, use a food thermometer to check your chocolate stays at about 87°F (never go above 90°F).
- Microwave again in 10-15 seconds bursts, mixing well after each burst until the chocolate is completely melted.
- Using a teaspoon or paintbrush, coat each mold thinly with the chocolate, doing 2 coats. Make sure to pay attention to the edges of the mold, ensuring they are well coated.
- Pop into the fridge for 5-10 minutes. Once solid, gently remove the chocolate half spheres from the silicone molds.
- Fill 6 of the chocolate half-spheres each with 2 tbsp of caramel flavored hot chocolate mix, mini marshmallows, salted caramel chocolate pieces, and caramel bits as desired.
- Take 1 empty half sphere, place rim side down on a warm plate for a few seconds to allow the edge to melt slightly, then press gently over a filled chocolate half sphere to seal them together to form a complete sphere. Repeat until all the spheres are complete.
- Drizzle with melted salted caramel chocolate and sprinkles fine bits of caramel and some sea salt flakes if desired.
To Make Hot Chocolate
- Place a Salted Caramel Hot Chocolate Bomb in a cup.
- Pour 1/2 cup of steaming hot milk over it. Wait for the chocolate sphere to melt and release the hot chocolate mix and marshmallows. Stir and enjoy.
Notes
- Use good quality chocolate for the best results. I used Callebaut dark chocolate callets with 54.5% cocoa
- Store in an air-tight container at room temperature. They will stay fresh for up to 2 months
- I used molds that are 2-1/4 inches in size.
