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Sea Salt & Caramel Hot Chocolate Bombs

This recipe crafts delightful sea salt and milk chocolate hot chocolate bombs. Melted chocolate is molded into spheres, filled with cocoa powder, sugar, and marshmallows, then sealed. These decadent bombs are dissolved in warm milk for a rich, flavorful hot chocolate experience, finished with a sprinkle of flaky sea salt and extra marshmallows.
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Total Time 1 hour 25 minutes
Servings: 8 people
Course: Snack
Cuisine: Mediterranean
Calories: 1979.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ¼ cup granulated sugar
  • 2 tablespoons cocoa powder
  • 6 ounces chopped milk chocolate or chocolate chips about 1 cup, divided
  • ¼ cup dehydrated marshmallow bits see Tip, plus more for serving
  • Flaky sea salt
  • 1 ounce chopped semisweet chocolate or chocolate chips about 1/4 cup
  • 6 cups low-fat milk

Equipment

  • 1 Silicone Sphere Mold Essential for shaping the chocolate bombs
  • 1 Microwave-Safe Bowl or Double Boiler For gently melting chocolate
  • 1 Small Saucepan For heating milk
  • 1 Pastry Brush or Small Spoon For spreading chocolate in molds
  • 1 Small Plate or Pan For sealing the chocolate bomb halves

Method
 

  1. Melt 6 ounces of milk chocolate using a double boiler or microwave in short intervals, stirring until completely smooth.
  2. Carefully spread the melted chocolate into the silicone sphere molds with a small spoon or pastry brush, ensuring an even, opaque coat. Chill for 15-20 minutes until firm.
  3. Gently unmold the chocolate shells, creating 8 perfect halves. Set aside on a clean surface.
  4. Fill 4 of the chocolate halves with 2 tablespoons granulated sugar, 2 tablespoons cocoa powder, 1/4 cup dehydrated marshmallow bits, and a small pinch of flaky sea salt.
  5. Heat a clean, dry plate in the microwave for a few seconds, or warm a small pan over very low heat. Briefly press the rim of an empty chocolate half onto the warm surface to slightly melt the edge.
  6. Immediately press the melted-edge half onto a filled half to create a sealed chocolate bomb. Repeat this process for the remaining bombs.
  7. Melt the remaining 1 ounce of semisweet chocolate. Drizzle this melted chocolate decoratively over the assembled bombs.
  8. While the drizzle is still wet, sprinkle the bombs with additional flaky sea salt for enhanced flavor and visual appeal. Allow them to set at room temperature or chill briefly.
  9. To serve, heat 6 cups of low-fat milk in a saucepan until it's hot but not boiling.
  10. Place one hot chocolate bomb in a mug, pour about 3/4 cup hot milk over it, and stir gently until the chocolate bomb completely dissolves, then garnish with extra marshmallow bits and sea salt if desired.

Notes

For a superior result, invest in high-quality milk chocolate; it significantly impacts both flavor and texture. When melting, use a double boiler or microwave on short intervals, stirring frequently to prevent scorching and maintain a smooth consistency. To achieve perfectly sealed bombs, gently warm a small plate or pan and lightly melt the edges of one chocolate half before pressing it onto a filled half. This creates a neat, strong seal. The touch of sea salt is crucial here; a flaky variety adds a delightful textural contrast and enhances the chocolate's depth. To truly elevate the 'caramel' aspect implied by the title, consider adding a small amount of dulce de leche or a store-bought caramel sauce to the bomb filling alongside the marshmallows, or a caramel extract to the chocolate itself, as the recipe's ingredients don't explicitly include a distinct caramel component.