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Salted Caramel Hot Chocolate Bombs
Pour hot milk over these salted caramel hot chocolate bombs filled with hot cocoa, caramel, and marshmallows and watch them turn into a delicious, chocolaty, creamy cup of hot cocoa!
Prep Time
15 mins
Additional Time
5 mins
Total Time
20 mins
Servings: 14
Calories: 106 kcal
Course:
Drinks
Cuisine:
American
Ingredients
- 24 oz chocolate candy melts
- 7 Tablespoons Hot cocoa powder
- 1 cup caramel reserve 2 tablespoon caramel for drizzling
- 1 cup mini marshmallows
- 1 Tablespoon sea salt
Instructions
Melting Chocolate or Candy Melts in an Instant Pot
- Add the metal rack that comes with the Instant Pot to the bottom of the pot and turn the Instant Pot on sauté mode.
- Place 2 cups of water inside the Instant Pot. Place a glass bowl that will fit in your instant pot, which will act as a double broiler.
- Add the candy melts to the bowl in the Instant pot.
- Stir the candies until the chocolate has melted completely.
Cup of Yum
Melting Chocolate or Candy Melts in the Microwave
- Place candy melts in a microwave safe bowl and heat at 50% power or defrost mode for 1 minute. Remove and stir thoroughly.
- Return to microwave and heat at 30 second intervals, stirring in between each interval, until candy is melted completely. (usually 2- 30 second intervals is enough)
Melting Chocolate or Candy Melts in a Double Boiler
- Add a cup of water to the bottom of the pan.
- Place the the candies in the top pot and turn on heat to boil water.
- When candies start to melt, stir continually until melted completely.
Assembling the Cocoa Bombs
- Add the melted chocolate to the greased mold and brush the chocolate onto the side well. Make sure that chocolate is completely coating the inside of the mold.
- Put in the freezer for five minutes to set.
- Remove the molds from the freezer and add half a tablespoon of cocoa powder, 1 tablespoon of caramel and 4-5 marshmallows per mold.
- Add additional melted chocolate on top of the marshmallows to close the mold
- Place in the freezer again for another 5 to 10 minutes until completely set.
- Very carefully remove the cocoa bombs from the mold by pushing on the backside of the mold until it pops out.
- Using a spoon, drizzle caramel over each cocoa bomb.
- Immediately add a pinch of sea salt before the caramel hardens.
To use: place one or two cocoa bombs in a mug and pour hot milk over it to melt the chocolate and release the hot cocoa and marshmallows.
- Please one or two bombs in your favorite mug and pour hot milk over it to melt the chocolate releasing the hot cocoa and marshmallows.
- Stir and enjoy! Add additional marshmallows if desired.
Notes
- Use hot milk or hot water.
- Be careful to no overheat the chocolate or it will become too thick to pour.
- Make your own hot cocoa mix. Mix ½ cup cocoa powder, 1 cup powdered milk and 1 cup of powdered sugar.
- Use a few caramel bits instead of caramel sauce inside.
- Nutritional information does not include milk or additional marshmallows
Nutrition Information
Serving
1cocoa bomb
Calories
106kcal
(5%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
606mg
(25%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 106
% Daily Value*
Serving | 1cocoa bomb | |
Calories | 106kcal | 5% |
Carbohydrates | 22g | 7% |
Protein | 1g | 2% |
Fat | 3g | 5% |
Saturated Fat | 1g | 5% |
Trans Fat | 1g | 50% |
Cholesterol | 1mg | 0% |
Sodium | 606mg | 25% |
Potassium | 36mg | 1% |
Fiber | 1g | 4% |
Sugar | 18g | 36% |
Vitamin A | 8IU | 0% |
Vitamin C | 1mg | 1% |
Calcium | 31mg | 3% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.