Name: Salted Caramel Hot Chocolate Bombs
Prep time: 50 min
Cook time: 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 16 oz semisweet chocolate or melting wafers, finely chopped (454 g); 1 cup dry hot cocoa mix (120 g); 1 cup mini marshmallows (50 g); 8 small soft caramel pieces (56 g); 2 oz caramel-colored or milk chocolate for drizzle (57 g); 1/4 tsp flaky sea salt (1 g); 8 cups steaming milk for serving (1900 ml)

Description

Glossy chocolate spheres filled with cocoa mix, marshmallows, and soft caramel.

Ingredients

Scale

16 oz semisweet chocolate or melting wafers, finely chopped (454 g)
1 cup dry hot cocoa mix (120 g)
1 cup mini marshmallows (50 g)
8 small soft caramel pieces (56 g)
2 oz caramel-colored or milk chocolate for drizzle (57 g)
1/4 tsp flaky sea salt (1 g)
8 cups steaming milk for serving (1900 ml)

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Instructions

Make sure the silicone mold and every utensil are completely clean and dry.
Melt semisweet chocolate gently. Brush a thin even coat inside sixteen 2 1/2-inch half-sphere cavities. Chill 10 minutes.
Add a second thin coat, concentrating on the rims. Chill until firm, then unmold carefully.
Fill eight halves with 2 tablespoons cocoa mix, mini marshmallows, and one small caramel piece each.
Warm the rims of the empty halves briefly on a heated flat plate, then press them onto the filled halves. Let set.
Drizzle with melted milk or caramel-colored chocolate and add a few flakes of salt.
To serve, place one bomb in a wide mug, pour over 1 cup steaming milk, and stir after it opens.

Notes

Keep every component dry and reinforce the shell rims with a second coat before unmolding.