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As the temperatures drop and the chill of winter settles in, there is nothing more comforting than a rich, warm drink to soothe the soul. Enter the hot chocolate bomb—a delightful trend that has taken the culinary world by storm. These indulgent treats have become a favorite among both children and adults, transforming a simple cup of hot cocoa into an interactive and enjoyable experience. With their visually appealing design and the promise of a deliciously rich drink, hot chocolate bombs are perfect for the colder months.

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

Warm up your winter days with homemade salted caramel hot chocolate bombs! This creative treat combines rich chocolate with a sweet caramel center, offering a delightful interactive experience. Simply drop these beautiful bombs into hot milk and watch as they melt, releasing an indulgent mixture of cocoa and marshmallows. Perfect for cozy nights, gatherings, or as heartfelt gifts, these bombs are sure to please everyone. Try making them at home and enjoy a delicious twist on classic hot cocoa!
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Ingredients
  

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 cup hot cocoa mix

1 cup caramel sauce (+ more for drizzling)

1/2 cup mini marshmallows

1/4 tsp sea salt (fine)

Optional: sprinkles or crushed candy canes for garnish

Instructions
 

Melt the Chocolate: In a microwave-safe bowl, combine the milk and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each until completely melted and smooth.

    Prepare the Molds: Using a silicone mold for hot chocolate bombs, spoon about a tablespoon of the melted chocolate into each cavity. Use the back of a spoon to spread the chocolate up the sides of the mold, ensuring the bottom is thick enough to hold the filling. Place in the fridge for 10-15 minutes to set.

      Make the Filling: Once the chocolate shells are firm, remove them from the mold. In a clean bowl, combine the hot cocoa mix and a sprinkle of sea salt (reserve a bit of the salt for the final touch).

        Fill the Bombs: Place a heaping teaspoon of the hot cocoa mix into half of the chocolate shells. Drizzle a bit of caramel sauce over the cocoa mix and add a few mini marshmallows on top.

          Seal the Bombs: Take the remaining half of the chocolate shells and warm the edges slightly by placing them in the microwave for about 5 seconds (or you can use a hot plate). Carefully press them on top of the filled halves to seal. Ensure the edges are secure.

            Decorate: Melt a bit more chocolate if needed and drizzle over the assembled bombs. While the chocolate is still wet, sprinkle with crushed candy canes or sprinkles. Allow them to cool and set completely.

              Serve: To use your hot chocolate bombs, place one in a large mug, pour hot milk (or water) over it, and watch it dissolve! Stir to combine and enjoy your salted caramel hot chocolate topped with marshmallows and a pinch of sea salt.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 10 hot chocolate bombs