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.
6tspsalted caramel 2 teaspoons for each chocolate bomb
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.
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.