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2 hot chocolate bombs drizzled with salted caramel stacked on top surrounded by caramels, marshmallows and a blue napkin with 3 salted caramel hot chocolate bombs in the background.
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Salted Caramel Hot Chocolate Bombs

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!
Course Beverage
Cuisine American
Keyword Hot Chocolate Bomb, Salted Caramel Hot Chocolate Bomb
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 372kcal

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.

Nutrition

Calories: 372kcal | Carbohydrates: 46g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 144mg | Potassium: 317mg | Fiber: 5g | Sugar: 33g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 5mg