Home » Course » DessertsSalted Caramel Hot Chocolate Bombs Pin RecipeRate RecipeAugust 23, 2022 This post may contain affiliate links. Please see our full Disclosure Policy for details. Use baking chocolate wafers to make delicious and speedy salted caramel hot chocolate bombs - filled with salted caramel for the perfect rich cup of hot cocoa! Jump to Recipe 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! Table Of Contents What Is A Hot Chocolate Bomb?VariationsRecommended ToolsTechniques for Melting ChocolateTips and Vocabulary For Making Hot Cocoa BombsInstructions:Ways To Package Hot Cocoa BombsSalted Caramel Hot Chocolate Bombs Recipe Table of Contents What Is A Hot Chocolate Bomb?Variations Ingredients Recommended ToolsTechniques for Melting ChocolateTips and Vocabulary For Making Hot Cocoa BombsInstructions: How To Serve Ways To Package Hot Cocoa BombsMore Chocolate RecipesSalted Caramel Hot Chocolate Bombs Recipe What Is A 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. 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 and add whatever ingredients you like. Consider some vanilla extract, your favorite starbucks espresso, semi-sweet chocolate chips or try one of these ideas: MEXICAN HOT CHOCOLATE BOMBS: Add 1/2 tsp 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 CHOCOLATE BOMBS: Add 1/2 tsp of espresso powder to each cocoa bomb. Beautiful hot cocoa bombs. Ingredients Gather your ingredients to make these delicious cocoa bombs with a salted caramel flavor. Full ingredient amounts and step-by-step instructions are in the recipe card below. Chocolate: Use a high-quality chocolate (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 or follow the package directions.Cocoa Mix: A grocery store mix is fine, or make your own with cocoa powder and sugar.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! Salted caramel hot chocolate bombs recipe ingredients. Recommended Tools There are a couple things you’ll need in order to make a DIY hot chocolate bombs. Links are affiliate links. If you purchase something from the link we may make a small fee. 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 (1/2″ 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. Pour steamed milk on top of your hot chocolate bomb. 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. What is chocolate tempering? 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. What is a double boiler? A double boiler is a tool used to gently apply heat to a delicate ingredient or sauce like chocolate or a hollandaise sauce. How do you make a double boiler? 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. How long can you store your salted caramel hot chocolate bombs? 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. Instructions: 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. Turn boiling water down to medium heat. Allow chocolate to melt, whisk occasionally. When only a few lumps of chocolate remain unmelted, remove from heat and continue stirring. Tempering Method Place 2/3 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 1/3 of the chocolate to the top pan, stirring until melted. Stef Says… Read all about my alternate chocolate tempering method on my blog. I’ve made dozens and dozens of DIY hot chocolate bombs and written all about tempering chocolate. Microwave melting method for 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 mixture powder into one side of each sphere half. Use your favorite hot chocolate mix or try this one we love. Add caramel candy melts to each (the square kind from the grocer is good, or buy a gourmet 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 warm 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 and/or caramel in a decorative drizzle 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. We love using flaky sea salt. 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! It makes all the difference with a caramel cocoa bomb. Set your finished bombs into a cupcake liner to prevent them from smudging or rubbing together. How To Serve To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed whole milk or your favorite 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. FUN TOPPING IDEAS: Add whipped cream, a drizzle of store bought caramel sauce or homemade caramel sauce, chocolate syrup or sprinkles. WHAT TO MAKE NEXT: If you love salted caramel hot chocolate bombs, try these Mexican Hot Chocolate Cupcakes. With just a hint of cinnamon and spice they’re one of the best cupcakes you’ll ever make! Ways To Package Hot Cocoa Bombs There are some really fun ways to package a hot chocolate bomb to give as a gift. What a treat! These are some of our favorites! More Chocolate Recipes Mexican Hot Chocolate Cupcakes Chocolate Rum Muffins Chocolate Raspberry Muffins Chocolate Mint Truffles 5 from 60 votes Salted Caramel Hot Chocolate Bombs Recipe Course Dessert, Drinks Cuisine American Prep Time 1 hour Cook Time 3 minutes Total Time 1 hour 3 minutes Print Pin Rate 6 people Use baking chocolate wafers to make delicious and speedy salted caramel hot chocolate bombs – filled with salted caramel for the perfect rich cup of hot cocoa! Cook ModePrevent your screen from going dark Equipment2.5-3” sphere silicone candy mold Ingredients 1x2x3x▢ 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 InstructionsThere 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 You would need to temper the chocolate to mold it into a shiny, crisp chocolate shell that stays shiny and hard. Chocolate that isn’t tempered melts more easily, crumbles more easily, and doesn’t hold its pretty sheen after a couple days. BUT, these chocolate melting wafers are super easy to work with and taste great, too. If you were going to make the hot chocolate bombs in advance or to sell, you would need to temper the chocolate. Candy melts also do not require tempering, but they don’t taste as good. Because the melting wafers are more delicate, be sure to build up the chocolate layer in the sphere, particularly up around the edges as they’ll need to hold up when sealing the two sides together. Use gloves to limit fingerprints on the chocolate. Click for chocolate tempering information and instructions NutritionServing: 1bomb | Calories: 229kcal | Carbohydrates: 38g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 22mg | Fiber: 1g | Sugar: 33g | Vitamin A: 6IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 0.3mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet
Kate says November 25, 2021 These are so pretty and fun to make! I used Ghirardelli chocolate as instructed and the result was amazing. Thank you! Reply
Andrea + Stef says February 12, 2022 You can use the kind of caramel candy cubes that come wrapped in plastic in the baking aisle or make your own caramels. Reply
Andrea + Stef says February 12, 2022 Yes, absolutely. A homemade caramel sauce would work as long as it isn’t hot because that will melt the chocolate. Reply
Toni says January 23, 2022 I think this is a practice makes perfect recipe. I love it but it will take time to master it. Thanks! Reply
Andrea + Stef says February 12, 2022 It does take a little bit of practice to get the chocolate just right. But it’s pretty fun! Reply