Print

Salted Caramel Hot Chocolate Bombs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

Indulge in cozy comfort with these Salted Caramel Hot Chocolate Bombs, featuring smooth chocolate shells filled with salted caramel hot chocolate mix and mini marshmallows. Topped with caramel drizzle and flaky sea salt, these delightful treats melt into a rich, creamy mug of hot cocoa for the perfect winter warmer or special occasion dessert.

Ingredients

Chocolate Shells

  • 12 oz finely chopped high quality chocolate (semi-sweet or dark)
  • 3/4 cup caramel candy melts (optional)
  • Flaky sea salt (optional)
  • Sprinkles (optional)

Filling

  • 7.5 oz salted caramel hot chocolate mix (or 6 individual 1.25 oz packets)
  • Mini marshmallows (as desired)

To Serve

  • 8 oz whole milk per mug/serving

Instructions

  1. Melt Chocolate: Add 10 oz chopped chocolate to a medium microwave-safe bowl and microwave for 30 seconds. Remove and stir thoroughly.
  2. Continue Melting: Microwave in 15-second intervals, stirring and scraping bowl sides each time until chocolate is almost melted. Stir off-heat until fully melted without overheating.
  3. Check Temperature: Use an instant-read thermometer to ensure melted chocolate is 88–90°F for semi-sweet/dark chocolate. If above 90°F, stir in additional chopped chocolate to cool without reheating (milk chocolate ideal temp is 86–88°F).
  4. Form Shells – First Layer: Spoon about 1 tablespoon of melted chocolate into each hot chocolate mold half. Use the back of a small spoon to spread chocolate evenly to the rim, covering all exposed areas.
  5. Chill Shells: Place molds on a baking sheet and refrigerate for 5 minutes to set the first layer.
  6. Form Shells – Second Layer: Remove molds, add another heaping spoonful of melted chocolate to each half dome. Spread to build thick edges to prevent cracking. Repeat for all halves.
  7. Freeze Shells: Freeze molds for 10 minutes until firm.
  8. Remove Shells: Wearing food-safe gloves, carefully pop chocolate shells from molds to avoid fingerprints.
  9. Smooth Edges: Microwave a flat microwave-safe plate for 2 minutes. Place six shells on the plate one at a time and gently spin with gloved hands to smooth edges.
  10. Set in Liners: Place round side down into cupcake liners to hold.
  11. Clean Plate: Wipe plate clean to prepare for next batch.
  12. Fill Shells: Fill each shell in cupcake liners with about 1.25 oz (3 tablespoons) caramel hot chocolate mix and desired amount of mini marshmallows.
  13. Heat Plate Again: Microwave the plate for another 2 minutes to smooth remaining shells.
  14. Seal Bombs: Place remaining six shells on top of filled halves and gently press to seal.
  15. Let Set: Allow the hot chocolate bombs to set for a few minutes.
  16. Melt Caramel Candy Melts: Add caramel candy melts to a small microwave-safe bowl and melt in 30-second increments, stirring in between.
  17. Drizzle Topping: Pour melted caramel into a zip-top bag, snip a corner, and drizzle over the hot chocolate bombs.
  18. Decorate: Top with sprinkles and flaky sea salt if desired.
  19. Prepare Hot Chocolate: Place one hot chocolate bomb into a large mug.
  20. Heat Milk: Warm 8 oz whole milk in a small saucepan over medium heat until small bubbles form around the edges.
  21. Combine: Pour hot milk over the hot chocolate bomb and stir until chocolate shell, hot chocolate mix, and milk are fully combined.
  22. Enjoy: Sip and enjoy your rich and decadent salted caramel hot chocolate.

Notes

  • Use food-safe gloves to prevent fingerprints on the chocolate shells.
  • Be careful not to overheat the chocolate to maintain glossy shells.
  • Adjust marshmallow quantity as desired for texture and sweetness.
  • Optional toppings like flaky sea salt and sprinkles add texture and visual appeal.
  • If you don’t have a mold for hot chocolate bombs, silicone half-sphere molds work best.
  • Ensure milk is hot but not boiling to avoid scorching and to melt the bomb properly.

Find it online: https://marthatasty.com/salted-caramel-hot-chocolate-bombs-recipe/