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In recent years, hot chocolate bombs have exploded in popularity, captivating the hearts of chocolate lovers and social media enthusiasts alike. These delightful treats not only satisfy your sweet tooth but also transform a simple cup of hot cocoa into a visually stunning and interactive experience. Among the myriad of flavors available, decadent salted caramel hot chocolate bombs stand out as a luxurious choice, combining rich chocolate with the irresistible allure of caramel, topped off with a sprinkle of sea salt for that perfect balance of sweet and savory.

Salted Caramel Hot Chocolate Bombs – A Winter Must-Have!

Indulge in the cozy delight of decadent salted caramel hot chocolate bombs! These beautifully crafted treats combine rich chocolate, luscious caramel, and a sprinkle of sea salt for the perfect blend of sweet and savory. Watch as they dissolve in hot milk, transforming your drink into a creamy, flavorful experience. Perfect for chilly nights, festive gatherings, or as heartfelt gifts, these chocolate bombs are not just tasty but also a fun, interactive way to enjoy your favorite hot cocoa!
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Ingredients
  

1 ½ cups milk chocolate chips (for the shell)

1 cup white chocolate chips (for decoration)

1 cup hot cocoa mix

½ cup caramel sauce (store-bought or homemade)

½ cup mini marshmallows

Sea salt flakes (for finishing)

Silicone mold (for shaping)

Instructions
 

Melt the Chocolate: In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring until smooth.

    Coat the Mold: Using a spoon or a pastry brush, coat the insides of the silicone mold with a layer of melted milk chocolate. Be sure the layer is thick enough to hold its shape, but not too thick that it'll be overly chunky. Place the mold in the refrigerator for 10-15 minutes to harden.

      Second Layer: Once the first layer is solid, repeat the process to create a second layer. This will ensure your chocolate bombs are sturdy. Refrigerate again for 10-15 minutes.

        Remove from Mold: Carefully remove the chocolate shells from the silicone mold. If they break, just melt a bit more chocolate and use it as glue to mend them.

          Fill the Bombs: Place half of the chocolate spheres open side up on a baking sheet. Spoon about 1 tablespoon of hot cocoa mix, a small dollop (about 1 teaspoon) of caramel sauce, and a tablespoon of mini marshmallows into each shell. Drizzle more caramel sauce on top and sprinkle a pinch of sea salt.

            Seal the Bombs: Take the remaining half of the chocolate spheres and gently warm the edges by placing them briefly on a warm pan or using a spatula. Quickly press each half on top of the filled shells to seal. Use your fingers to press around the edges, ensuring they stick well.

              Decorate: Melt the white chocolate chips in the microwave and drizzle over the top of each bomb. Add extra mini marshmallows and a sprinkle of sea salt for that gourmet finish.

                Let Them Set: Allow the bombs to cool completely at room temperature, or chill them in the fridge for about 10 minutes until firm.

                  To Serve: Place a hot chocolate bomb in a mug and pour 8 oz of hot milk over it. Watch it dissolve, stir to combine, and enjoy your Salted Caramel Hot Chocolate!

                    Prep Time, Total Time, Servings:

                      30 minutes | 1 hour | 8 servings