Salted Caramel Chocolate Bombs

Cup of Yum
1. Prepare 2 6-cup silicone molds by making sure they are clean and dry.
2. 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.
3. When the chocolate starts to melt, use a food thermometer to check your chocolate stays at about 87°F (never go above 90°F).
4. Microwave again in 10-15 seconds bursts, mixing well after each burst until the chocolate is completely melted.  
5. 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.
6. Pop into the fridge for 5-10 minutes. Once solid, gently remove the chocolate half spheres from the silicone molds.
7. 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.
8. 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.
9. Drizzle with melted salted caramel chocolate and sprinkles fine bits of caramel and some sea salt flakes if desired.

To Make Hot Chocolate

1. Place a Salted Caramel Hot Chocolate Bomb in a cup.
2. 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.