Name: Salted Caramel Hot Chocolate Bomb
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 14 Servings
Cuisine: American
Ingredients: 24 ounces brown candy melts; 7 tablespoons cocoa powder; 1 cup caramel; 1 tbsp sea salt

From the Cook

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Salted Caramel Hot Chocolate Bomb

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Ingredients

Warning0 allergens identified

Salted Caramel Hot Chocolate Bomb

24 ounces brown candy melts

7 tablespoons cocoa powderw/ miniature marshmallows

1 cup caramelreserve 2 tbsp caramel

1 tbsp sea salt

Instructions

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Instructions

Turn your Instant Pot to sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.

Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.

Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coating the mold on the inside. Place in the freezer for about five minutes.

Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and mini marshmallows per mold. Add 1 tablespoon caramel.

Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.

Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.

With a spoon, drizzle your caramel over the bombs. Immediately add a pinch of sea salt before the caramel hardens.

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.

Stir with a spoon and enjoy!

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Tips & Tricks (5)

Temper Your Chocolate Carefully 🍫
Melt brown candy melts at 50% power in the microwave in 20-second intervals, stirring between each, to prevent seizing and ensure a smooth, glossy shell that snaps cleanly when bitten.
Balance Salt with Precision ⚖️
Use fleur de sel or finishing sea salt sprinkled only on the inside of the bomb just before sealing to maintain its delicate crystalline texture and prevent it from dissolving into the chocolate coating.
Layer Your Caramel Strategically 🍮
Create a thick caramel center by filling half the chocolate shell with caramel, adding cocoa powder, then more caramel on top—this prevents the filling from settling and ensures each sip has balanced flavor distribution.
Seal with Two-Part Dipping Technique 🎯
Dip the filled hemisphere's rim in melted chocolate, hold for 3 seconds, then immediately press the unfilled hemisphere on top with a slight twisting motion to create an airtight seal that keeps the interior fresh.
Perfect Pour Temperature Matters 🌡️
Pour 8-10 oz of hot milk (180-190°F) directly onto the bomb to slowly dissolve the chocolate shell and release the filling at the ideal pace, creating that signature dramatic reveal and smooth hot chocolate.