Rich caramel, crunchy sea salt and luscious milk chocolate combine in this homemade hot chocolate bomb.
If you love caramel truffles, you’ll swoon for this treat.
Pour sugar into a heavy-bottomed 1-quart saucepan.
Heat over medium-low heat until the sugar melts completely.
Do not stir, but swirl the pan periodically to confirm all the sugar dissolves.
Watch it the entire time it cooks, as the sugar will quickly darken to caramel and can burn.
Do not touch the sugar, but tilt the baking sheet as needed to spread the caramel out.
Let the caramel cool for 10 minutes to harden.
Use the parchment (or mat) to bend the caramel and crack it into pieces.
Transfer the caramel pieces to a food processor and pulse into a fine powder.
Reserve 1 teaspoon caramel powder for decorating the bombs.
Whisk the remaining caramel powder with cocoa in a small bowl.
(This will make enough filling for 16 hot chocolate bombs.
Pour 1 teaspoon melted chocolate into each of 16 (1-ounce) cups in a silicone hemisphere mold.
Place the mold on a rimmed baking sheet and freeze until completely hardened, about 5 minutes.
Melt the remaining 2 ounces (1/3 cup) milk chocolate.
Working with one cup at a time, pour in 1/2 teaspoon melted chocolate.
Spread the chocolate on the sides and edges, coating them well to prevent cracking.
Freeze the mold for another 5 minutes.
Heat a microwave-safe plate in the microwave for about 30 seconds, just until warm.
Place 1 chocolate shell, open-side down, on the plate, and melt the edges until flat.
Carefully spoon 1/2 teaspoon cocoa-caramel filling and a pinch of flaky sea salt into the shell.
Fill that half with marshmallow bits (about 3/4 teaspoon).
Carefully press the two halves together.
(Don’t worry; the contents will stay in place.)
Use your finger to spread the melted chocolate around the seam of the bomb to seal it closed.
Repeat until all the bombs are filled and sealed.
Melt semisweet chocolate and place in a small zip-top sandwich bag.
Snip a small corner off the bag, then drizzle the chocolate over the bombs.
Sprinkle the reserved caramel powder and more flaky sea salt, if desired, over the bombs to decorate.
(Refrigerate the hot chocolate bombs in an airtight container for up to 1 month.
Bring to room temperature before serving.)
To serve:Heat milk in a saucepan over medium-low heat just until steaming hot.
Place a hot chocolate bomb in a mug and pour 3/4 cup steaming milk over the bomb.
Stir well until the chocolate is melted and fully dissolved.
Serve with additional marshmallow bits, if desired.
Tips
Equipment:Silicone hemisphere mold(s) with 16 (1-oz.)
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Store cocoa-caramel filling (Step 4) airtight at room temperature for up to 1 month.
Tip:Dehydrated marshmallow bits are tiny marshmallow pieces like you get in packets of hot cocoa mix.
Look for them near the other marshmallows at the supermarket or find them online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
