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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
    Cup of Yum
  1. Add the metal rack that comes with the Instant Pot to the bottom of the pot and turn the Instant Pot on sauté mode.
  2. 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.
  3. Add the candy melts to the bowl in the Instant pot.
  4. Stir the candies until the chocolate has melted completely.
Melting Chocolate or Candy Melts in the Microwave
  1. Place candy melts in a microwave safe bowl and heat at 50% power or defrost mode for 1 minute. Remove and stir thoroughly.
  2. 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
  1. Add a cup of water to the bottom of the pan.
  2. Place the the candies in the top pot and turn on heat to boil water.
  3. When candies start to melt, stir continually until melted completely.
Assembling the Cocoa Bombs
  1. 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.
  2. Put in the freezer for five minutes to set.
  3. Remove the molds from the freezer and add half a tablespoon of cocoa powder, 1 tablespoon of caramel and 4-5 marshmallows per mold.
  4. Add additional melted chocolate on top of the marshmallows to close the mold
  5. Place in the freezer again for another 5 to 10 minutes until completely set.
  6. Very carefully remove the cocoa bombs from the mold by pushing on the backside of the mold until it pops out.
  7. Using a spoon, drizzle caramel over each cocoa bomb.
  8. 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.
  1. 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.
  2. 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.

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