Hot chocolate bombs are becoming a very popular way to enjoy a cozy hot cocoa at home this season, and these DIY versions by Marcella DiLonardo are arriving on time and on trend. “When you pour hot milk over the chocolate bomb, the chocolate shell melts and releases a hot cocoa surprise. Can’t find them at your local market or bake shop? Make your own using sphere-shaped silicone mold trays or bath bomb molds!"
5 min/15 min
Salted Caramel Hot Chocolate Bombs
Steamed Milk (to finish and activate)
Make The Mold
Place semi-sweet chocolate chips into a microwave safe bowl and melt in 20 second increments until silky smooth, stirring chocolate chips after each increment.
Evenly divide the melted chocolate amongst two 2 1/2 inch 6-cavity semi sphere silicone mold trays.
Using the back of a spoon smooth the chocolate up the sides of each mold until evenly coated. Repeat this step once more to ensure there are no weak areas.
Refrigerate for 15 minutes to allow chocolate to set.
Fill The Bomb
Once chocolate is set, carefully remove each semi- sphere from the molds. Fill half of the molds with 1 tbsp hot chocolate mix and 1/2 tbsp butterscotch chips. Finish with a handful of marshmallows.
Microwave a plate for 15 seconds to heat, then gently press the rims of the remaining top mold halves against the plate to warm the chocolate rims. Gently press both chocolate bomb halves together at the seams to seal.
If any imperfections remain, smooth out using the back of a warm spoon. Use a gloved hand to wipe away any excess chocolate. Let set for 5 minutes.
Using a fork, flick and drizzle each chocolate bomb with milk chocolate and butterscotch. Top with a sprinkle of flaked salt. Transfer chocolate bombs to a cupcake wrapper until ready to serve.
Serve and Delight
Place chocolate bomb in the desired mug and slowly pour in 1 cup of steamed Ontario whole milk.