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+ servings
three hot chocolate bombs on a plate with mini marshmallows.
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5 from 1 vote

Salted Caramel Hot Chocolate Bombs

Turn your warm drink experience into a little crafting fun with these salted caramel hot chocolate bombs! Decadent chocolate is brushed into round molds, dried, and filled with marshmallows and caramel. Melt them in a warm cup of milk for a delicious, winter treat.
Prep Time20 mins
cooling time15 mins
Total Time35 mins
Course: Drinks
Cuisine: American
Servings: 3

Equipment

  • Silicone Mold

Ingredients

  • 1 cup chocolate wafers good quality
  • 6 tsp salted caramel 2 teaspoons for each chocolate bomb
  • mini marshmallows
  • 1 tsp salt flakes

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 circles from the mold and set them onto 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 all of the other 5 circles. 
  • Add the marshmallows and caramel to half of the cups. Heat the edges of the empty cups again, 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 melt the chocolate to drizzle on top. I used the same chocolate that was used for the cups. 
  • Melt the chocolate and drizzle over the tops and then 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 f 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.

Notes

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