Salted Caramel Hot Chocolate Bombs
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Salted Caramel Hot Chocolate Bombs
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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!
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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
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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 Information
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Calories
372kcal
(19%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
144mg
(6%)
Potassium
317mg
(9%)
Fiber
5g
(20%)
Sugar
33g
(66%)
Vitamin A
25IU
(1%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 144mg | 6% |
| Potassium | 317mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 33g | 66% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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