This is the ultimate guide to how to make DIY hot chocolate bombs. We've covered everything from the best hot chocolate bombs recipe, the secret to shiny smooth hot cocoa bombs, how to properly melt chocolate, the supplies to use including the hot chocolate bomb molds, lots of delicious recipe variations and how to package them as gifts. Though you'll want to keep this salted caramel hot chocolate bomb for yourself!
What Is A Salted Caramel Hot Chocolate Bomb?
Hot chocolate bombs have become all the rage. They are two thin hollow sphere shaped chocolate candies filled with cocoa mix and other ingredients then sealed together. When you put them in hot milk they melt and make delicious hot cocoa.
These salted caramel hot chocolate bombs have caramel inside and a little sea salt on top. Keep reading for other cocoa bomb recipes if you don't want salted caramel.
Enjoy this hot drink with a full meal these other comfort foods:
- Main Dish: Chicken in Wine Sauce – This is rich and delicious! Definitely a family favorite.
- Side Dish: Italian Salad– This classic side dish is colorful and full of flavor!
- Bread: Pizza Dough Garlic Knots – We can't get enough of these.
Fun DIY Hot Chocolate Bombs Recipe Variations
Mix up your hot chocolate bombs recipe by trying one of these other fun ideas! Just make the same chocolate shell and change up what you put inside. You can omit the caramel and sea salt.
Mexican Hot Chocolate Bombs:
Add ½ teaspoon of cinnamon and a pinch of chili pepper in each cocoa bomb.
Peppermint Hot Chocolate Bombs:
Put one Andes mint inside each cocoa bomb.
Espresso Hot Cocoa Bombs:
Add ½ teaspoon of espresso powder to each cocoa bomb.
CHOCOLATE LASAGNA
HOT SPINACH
DIP
Salted Caramel Hot Chocolate Bombs Recipe Ingredients
- Chocolate: Use dark chocolate or semi-sweet chocolate. We recommend using a good baking chocolate. If you don't have that you can use chocolate candy melts and use melting method one below in our instructions.
- Cocoa Mix: A grocery store mix is fine, or make your own.
- Marshmallows: The regular mini marshmallows work best. You can always make your own mini marshmallows as well.
- Caramel: Use caramel squares or make you own.
- Coarse Salt: Coarse sea salt is best!
Hot Chocolate Bomb Molds and Other Important Equipment Needed
There are a couple things you'll need in order to make a DIY hot chocolate bombs.
Silicone Mold: There are many options for these. Silicone sphere molds come in many sizes, colors and shapes. You can even buy egg shaped for Easter or heart shaped for Valentine's Day.
Candy Thermometer: An instant read thermometer to check the temperature of the chocolate if you are going to temper the chocolate. This is not necessary if you are doing the easy melting method.
Gloves: Rubber gloves are essential if you don't want fingerprints on your chocolate bombs.
Techniques for Melting Chocolate
Melting chocolate is easier than it seems when you use the proper technique.
Tips for Melting Chocolate
- Use completely dry tools and pans. Water can cause chocolate to seize up.
- Cut your chocolate into small pieces (½" or less) or use chocolate chips so they melt evenly.
- Stir frequently while melting.
- Use a low heat. Chocolate burns easily.
Double Boiler
- Place chocolate pieces in top pan of double boiler over hot, but not boiling, water.
- Allow chocolate to melt, stirring occasionally, until smooth. When only a few lumps of chocolate remain unmelted, remove from heat and continue stirring.
Direct Heat
- Use this method when adding chocolate to a batter or melting with butter. It doesn't work well for this recipe.
- Place chocolate in a saucepan over very low heat and stir constantly. When only a few lumps of chocolate remain unmelted, remove from heat and continue stirring.
Microwave
- This is the quick and easy method.
- Place chocolate in microwave safe glass bowl. Microwave on medium power for 15 second intervals. Stir between intervals. When only a few lumps of chocolate remain unmelted, remove from heat and continue stirring.
Tips and Vocabulary For Making Hot Cocoa Bombs
Now that you know the different techniques for melting chocolate you can decide whether or not you'll use the quick and easy microwave method or the double boiler method. The quick and easy method is what most people choose. You can see the full instructions for that method in the recipe card below.
If you have a little extra time, we recommend tempering your chocolate by melting it with our chocolate tempering method in a double boiler.
Tempering is heating and cooling the chocolate to stabilize it for making chocolate bombs or candies. Tempering give it a smooth and glossy finish. It will also prevent the chocolate from melting on your fingers. Read how to temper the chocolate properly in the instructions below.
A double boiler is a tool used to gently apply heat to a delicate ingredient or sauce like chocolate or a hollandaise sauce.
You can buy a double boiler but it's not really necessary. One of the most common double boiler substitutes is to use a medium saucepan with about an inch or two of hot but not boiling water in the bottom and a small saucepan or heat proof mixing bowl on top. The small saucepan or bowl should not be resting in the water. It's the steam that will be used to melt the chocolate.
Place your hot cocoa bombs in an airtight container. Store in a cool, dry place for up to two weeks. You can freeze them for longer as well.
How to Make Hot Chocolate Bombs:
Pay close attention to step one. That's where the secret to making candies with chocolate lies! But we won't judge you if you opt for the quick and easy method!
Step 1: Melt the chocolate.
You can melt the chocolate the easy way, or consider tempering your chocolate like the professional chocolate candy makers. This will leave your salted caramel hot chocolate bomb looking smooth and shiny.
Quick and Easy Method
Place chocolate wafers in a microwave safe bowl. Microwave in 15 second increments on 50% power, stirring between each.
When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate.
Double Boiler Method
Place chocolate pieces in top pan of double boiler over hot, but not boiling, water.
Allow chocolate to melt, stirring occasionally. When only a few lumps of chocolate remain unmelted, remove from heat and continue stirring.
Tempering Method
Place ⅔ of the chocolate in the top pan of a double boiler over hot, but not boiling, water. Stir constantly until the chocolate reaches 110°–115°F.
Remove the top pan from heat. Cool the chocolate to 95°–100°F. Add the remaining ⅓ of the chocolate to the top pan, stirring until melted.
Alternate chocolate tempering method: You can read all about it on Stef's blog. She's made dozens and dozens of DIY hot chocolate bombs and written all about tempering chocolate.
Step 2: Make chocolate balls with hot chocolate bomb molds.
Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each silicone hot chocolate bomb mold. Apply two thin coats or one thicker coat, about ⅛” thick.
Step 3: Clean up the edges.
Use a spatula or knife to clean up any excess chocolate on the surface of the mold.
Step 4: Cool the chocolate balls.
Place the hot chocolate bomb molds in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.
Step 5: Remove chocolate from the molds.
Gently pop the molded chocolate from the silicone mold. Use gloved hands to prevent fingerprints on the chocolate.
Step 6: Fill the DIY hot chocolate bombs.
Spoon 2-3 teaspoons of hot cocoa mix powder into one side of each sphere half. Add a caramel, a pinch of sea salt, and as many mini marshmallows as you can.
Step 7: Combine two halves to make a whole hot chocolate bomb.
Heat an empty plate in the microwave for about a minute and place it next to your work space.
Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
Step 8: Decorate the tops of the hot chocolate bombs.
Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag. Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag). Drizzle the chocolate over the top of each hot chocolate sphere for decoration.
Step 9: Sprinkle With Sea Salt
Immediately add a pinch of salt to the top of each of the DIY hot chocolate bombs.
The salt will give it a little extra special flavor once it's all melted into hot cocoa.
You won't want to skip this step!
How To Serve A Salted Caramel Hot Chocolate Bomb
To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate.
This is the fun part of a hot chocolate bombs recipe! If you pour the milk on the middle it will melt a hold down the middle. If you pour it near the side it might start to spin and melt in the milk as it rises. This is especially fun for kids but adults still get a thrill out of watching it melt!
Stir and drink your salted caramel hot chocolate.
Ways To Package Hot Cocoa Bombs
There are some really fun ways to package a hot chocolate bomb. These are some of our favorites!
Packaging Supplies:
Salted Caramel Hot Chocolate Bombs Recipe
Equipment
Ingredients
- 10 oz. bag of dark chocolate or semi-sweet chocolate melting wafers - I used Ghiradelli brand from the grocery store
- 6 tablespoons hot cocoa mix
- 1 cup mini marshmallows
- 6 caramels
- Coarse sea salt
Instructions
- There are 3 methods for melting chocolate. This is the quick and easy way. To temper your chocolate, which will make a smooth and shiny chocolate best for making candies, follow chocolate tempering instructions in the post above.Place chocolate wafers in a microwave safe bowl. Microwave in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate.
- Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, about ⅛” thick.
- Use a spatula or knife to clean up any excess chocolate on the surface of the mold.
- Place the mold in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.
- Gently pop the molded chocolate from the silicone mold. Use gloved hands to prevent fingerprints on the chocolate.
- Spoon 2-3 teaspoons of hot cocoa mix powder into one side of each sphere half. Add a caramel, a pinch of sea salt, and as many mini marshmallows as you can.
- Heat an empty plate in the microwave for about a minute and place it next to your work space.
- Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
- You could also paint a bit of melted chocolate on the edge to glue the two sides together, but this looks messy, in my opinion.
- Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag. Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).
- Drizzle the chocolate over the top of each hot chocolate sphere for decoration and immediately add a pinch of salt to the top.
- Serving: To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink.
Notes
Nutrition
PUMPKIN PIE
CUPCAKE
BLACKBERRY
DUMP CAKE
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