Name: Salted Caramel Hot Chocolate Bomb
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 14 Servings
Cuisine: American

From the Cook

1/6

Salted Caramel Hot Chocolate Bomb

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Ingredients

Warning0 allergens identified

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 Properly 🍫
Melt brown candy melts at 88-90°F and maintain this temperature throughout dipping to achieve a smooth, glossy shell that snaps cleanly when the bomb is dunked in hot milk.
Balance Your Sea Salt Strategically 🧂
Apply sea salt flakes to the exterior of the bomb just before the chocolate sets completely, and distribute a pinch of fine sea salt inside the hollow to enhance the caramel sweetness without overwhelming the palate.
Create a Stable Caramel Core 🔗
Mix your caramel with cocoa powder and a touch of coconut oil to create a thicker filling that won't leak during assembly and will blend seamlessly when hot liquid is added.
Perfect Your Sphere Seal 🌐
Warm the rim of each chocolate hemisphere slightly before pressing together, then add a thin line of melted chocolate around the seam for an airtight bond that keeps all ingredients intact until the perfect moment of dissolution.
Use Quality Cocoa Powder for Rich Flavor 🎨
Choose Dutch-processed cocoa powder over natural cocoa for a deeper, more sophisticated chocolate flavor that complements the salted caramel without any bitter aftertaste in your finished hot chocolate.