Go Back
- 1 cup semi-sweet chocolate chips - 1 cup milk chocolate chips - 2 tablespoons cocoa powder - 1 cup mini marshmallows - ½ cup salted caramel sauce Warm Salted Caramel Hot Cocoa Bombs need a few key ingredients. First, you’ll use semi-sweet chocolate chips for the rich base. Milk chocolate chips add sweetness and creaminess. Cocoa powder gives your drink that classic cocoa taste. Mini marshmallows bring fun and fluff. Salted caramel sauce adds a sweet, salty twist that makes this treat special. - Sea salt flakes for garnish - 2 cups hot milk (for serving) To make these cocoa bombs shine, you’ll need sea salt flakes for garnish. They enhance the salted caramel flavor. You’ll also need hot milk for serving. The hot milk helps to melt the cocoa bomb and turn it into a cozy drink. Pour the hot milk over the bomb and watch the magic happen! To start, gather your semi-sweet chocolate chips. Place them in a microwave-safe bowl. Heat them in short bursts. Use 30-second intervals to melt the chocolate. Stir after each interval until the chocolate is smooth. Make sure the chocolate does not burn. If it gets too hot, it will clump. Next, grab your silicone mold. Carefully spoon the melted chocolate into each cavity. Use the back of the spoon to spread the chocolate up the sides. This creates a nice shell. Once filled, place the mold in the fridge for 10-15 minutes. This helps the chocolate set and hold its shape. After the chocolate has set, gently take the shells out of the mold. In a bowl, mix the cocoa powder with sugar if you want it sweeter. Place a heaping teaspoon of this mix in half of the chocolate shells. Add a few mini marshmallows on top, then drizzle with salted caramel sauce. Take the other half of the shells and fill them with more caramel. Now, it's time to seal the bombs. Use any leftover melted chocolate to close the two halves together. Smooth over any seams with your finger or a small spatula. This will keep the filling inside. Place them back in the fridge for another 10 minutes to set completely. To serve, place one cocoa bomb in a mug. Carefully pour 1 cup of hot milk over it. Watch as it melts and reveals the marshmallows and caramel inside. Stir well before drinking. For the final touch, sprinkle a few sea salt flakes on top. This adds a perfect salted caramel flavor. Enjoy this warm treat! When melting chocolate, keep these tips in mind: - Use a microwave-safe bowl to avoid any accidents. - Heat chocolate in 30-second bursts, stirring in between. This helps prevent burning. - Always choose good quality chocolate. It melts better and tastes richer. Make your cocoa bombs unique with these ideas: - Add flavors like peppermint or hazelnut for a twist. - Use white chocolate for a sweeter shell. - For dietary needs, swap regular chocolate with dairy-free options. - Fill your bombs with nut butter or fruit puree for fun surprises. Make your cocoa bombs look great with these tips: - Serve them in clear mugs to show off the melting magic. - Add colorful sprinkles on top for a festive touch. - Use a drizzle of extra caramel sauce to enhance flavor and look. - Pair with a cute spoon for a fun serving suggestion. Enjoy creating your warm salted caramel hot cocoa bombs! {{image_2}} You can easily make dairy-free cocoa bombs. For chocolate, use dairy-free chocolate chips. Brands like Enjoy Life or Hu provide great options. For milk, almond or oat milk works well. This change makes the treat vegan-friendly too. Just ensure the chocolate chips are labeled dairy-free. Want to spice things up? Try adding peppermint or hazelnut flavors. A drop of peppermint extract can bring a fresh twist. You can also add hazelnut spread inside for rich flavor. During holidays, consider seasonal variations. Pumpkin spice or gingerbread can give your bombs a festive flair. If you want smaller treats, mini cocoa bombs are the way to go. Use a smaller silicone mold to create these bite-sized delights. The filling stays the same, but adjust the serving size to one mini bomb per cup. They are perfect for kids or for a sweet snack. To keep cocoa bombs fresh, store them in an airtight container. Place them in a cool, dry area away from sunlight. This helps maintain their shape and flavor. Homemade cocoa bombs last for about two weeks when stored properly. You can freeze cocoa bombs for longer storage. To freeze them, wrap each bomb in plastic wrap. Place the wrapped bombs in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. For the best taste, reheat your milk on the stove or in a microwave. Heat it until it's hot, but not boiling. Keep your chocolate chips and cocoa powder fresh by sealing them tightly. Store them in a cool, dark place, such as a pantry. For best results, use them within six months. Check the expiration dates on your salted caramel sauce, too. Use it within a few months after opening to enjoy its full flavor. Hot cocoa bombs are fun, edible spheres made of chocolate. They contain cocoa mix, marshmallows, and other tasty treats. When you pour hot milk over them, the bombs melt and release a delicious drink. It’s like a magical surprise in your mug! To make sure your cocoa bombs melt well, use hot milk, not boiling water. Heat the milk until it's steaming but not bubbling. Pour it slowly over the cocoa bomb. This way, the hot milk melts the chocolate evenly, giving you a great drink. Yes, you can find pre-made hot cocoa bombs at many stores. Look at local bakeries or specialty shops. Online retailers also sell them. Check places like Amazon or Etsy for fun options. Just read the reviews to find the best ones! You can! Regular chocolate works, but the taste may change. Semi-sweet chocolate gives a rich flavor. If you want a sweeter drink, use milk chocolate. For a darker taste, try bittersweet chocolate. Each option changes the final taste, so pick what you love. To reheat milk, use a small saucepan over low heat. Stir often to avoid burning. You can also use a microwave. Heat in 30-second bursts, stirring in between. Either method warms the milk evenly, perfect for your cocoa bombs! In this post, we explored how to make delicious cocoa bombs. We covered the ingredients, step-by-step instructions, and tips for storage and serving. You learned how to melt chocolate, create attractive shells, and assemble the perfect cocoa bombs. Remember, you can customize your flavors and even try dairy-free options. Enjoy this fun treat, whether it's a cozy night in or a shared dessert. Making cocoa bombs is not just a recipe; it’s an experience to delight in with friends and family.

Warm Salted Caramel Hot Cocoa Bombs

Indulge in the ultimate winter treat with these Warm Salted Caramel Hot Cocoa Bombs! These delightful, chocolatey creations are filled with rich cocoa and mini marshmallows, drizzled with salted caramel for a delicious twist. In just a few easy steps, you can create a cozy drink that melts in your mug, perfect for chilly days. Click through to explore the full recipe and impress your friends with this sweet surprise!
Print Recipe Pin Recipe

Ingredients
  

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

2 tablespoons cocoa powder

1 cup mini marshmallows

½ cup salted caramel sauce

Sea salt flakes for garnish

2 cups hot milk (for serving)

Instructions
 

Begin by melting the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted.

    Using a silicone mold, carefully spoon a layer of the melted chocolate into each cavity. With the back of the spoon, spread the chocolate up the sides to create a shell.

      Place the mold in the refrigerator for about 10-15 minutes to allow the chocolate to set.

        Once set, remove the mold from the fridge and gently take the chocolate shells out.

          In a separate bowl, mix the cocoa powder with a little sugar if desired.

            Place a heaping teaspoon of the cocoa powder mix into half of the chocolate shells. Top with a few mini marshmallows and a drizzle of salted caramel sauce.

              Take the other half of the chocolate shells and fill them with more salted caramel sauce before closing the bombs.

                Use any leftover melted chocolate to seal the two halves together, smoothing over any seams. Place in the fridge for another 10 minutes to fully set.

                  To serve, place one hot cocoa bomb in a mug and carefully pour 1 cup of hot milk over it. Watch as it melts and releases marshmallows and caramel. Stir well and enjoy!

                    Finish by sprinkling a few sea salt flakes on top for that perfect salted caramel touch.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6