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+ servings
Hot chocolate bomb with steamed milk poured over top.
5 from 65 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
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!

Ingredients
  

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.
    image 1 and 2 in how to make hot chocolate bombs - Image 1 is of chocolate pieces in a white bowl. Image 2 is of white bowl with melted chocolate and a silver spoon inside.
  • 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.
    image 3 and 4 in how to make hot chocolate bombs - image 3 shows a hand spooning melted chocolate into a red half sphere mold. Image 4 shows all 6 spheres in the red mold lined with a thin layer of chocolate.
  • 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.
    image 5 and 6 in how to make hot chocolate bombs. Image 5 is of the red silicone mold being peeled back to remove a hardened half sphere of chocolate. Image 6 is of the half chocolate spheres or cups being filled with cocoa powder, mini marshmallows and caramel squares.
  • 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.
    image 7 and 8 in how to make salted caramel hot chocolate bombs. Left image of black gloved hand holding two halves of chocolate spheres together. Image on right of ungloved hand holding sealed hot chocolate bomb.
  • 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.
    image 9 and 10 in how to make hot chocolate bombs. Left image of caramel drizzled over completed chocolate balls. Right image of course salt sprinkled over caramel on chocolate spheres.
  • Serving: To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink.
    image 15 and 16 in how to make hot chocolate bombs. Left image of hot milk pouring onto hot chocolate bomb in mug forming hole in top of ball. Right image of melting chocolate in mug.

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

Nutrition

Serving: 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

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