SALTED CARAMEL HOT COCOA BOMBS
Hot cocoa bomb made with caramel and chocolate then filled with marshmallows and marshmallows.
Provided by Julie Evink
Categories Beverages
Time 11m
Number Of Ingredients 9
Steps:
- Melt salted caramel candy melt according to package directions.
- Place the silicone molds (this recipe make 6 hot cocoa bombs so use two molds with 6 spheres each) on a baking sheet. Add 2-3 Tbsp of melted caramel into each cavity. Using a spoon, pastry brush or paint brush, spread the caramel evenly over the entire cavity.
- Place the filled molds in the freezer until it has hardened completely, about 5 minutes.
- Melt chocolate almond bark or chocolate wafers according to package directions.
- Remove the molds from the freezer and add a layer of chocolate to each mold to reinforce the edges. Place molds back in the freezer for five minutes.
- When the five minutes are up or the chocolate is completely frozen remove them from the freezer and carefully remove the hardened caramel and chocolate from each mold.
- Microwave a dinner plate for 1 minute to warm it up. Place the rim of an unfilled shell on the warm plate for a few seconds or until the edges start to soften. This will help the rim become even incase there are any imperfections.
- Fill that shell with 2 Tbsp of hot chocolate powder and 1/4 c. mini marshmallows.
- Take another half sphere and melt the edge on the warm plate. Then promptly place it on top of the filled sphere. Gently hold the two spheres together to seal. Place the sealed bomb aside carefully to let harden.
- Repeat with remaining half spheres.
Nutrition Facts : Calories 834 kcal, Carbohydrate 130 g, Protein 12 g, Fat 36 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 24 mg, Sodium 513 mg, Fiber 4 g, Sugar 107 g, ServingSize 1 serving
30 DECADENT HOMEMADE HOT COCOA BOMBS RECIPES
This list of amazing homemade hot cocoa bombs is perfect for giving you inspiration for the next delicious cup of cocoa!
Provided by Katie Hale
Categories Beverages
Number Of Ingredients 30
Steps:
- Follow these easy tutorials to create your own new favorite hot cocoa bombs!
More about "salted caramel hot cocoa bombs recipes"
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From rufflesandrainboots.com
Estimated Reading Time 4 mins
- Mix sugar, baking cocoa, powdered milk, and salt until combined. Remove the ornament's top and funnel 1/2 cup of the mixture into each ornament.
- Pour 1/4 cup of dark chocolate AND 1/4 cup of salted caramel chips into each ornament. Try to keep the layers separated for a wow-worthy presentation.
- Fill the remainder of space in the ornament with miniature marshmallows. Sprinkle in about a tablespoon of red sugar, if using. Replace ornament top.
- Cut gift tag and affix to Buffalo check paper. Punch a hole in the tag and attach to the ornament with twine.
SALTED CARAMEL HOT CHOCOLATE BOMB - IT IS A KEEPER
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- Turn your Instant Pot to sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.
- Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coating the mold on the inside. Place in the freezer for about five minutes.
- Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and mini marshmallows per mold. Add 1 tablespoon caramel.
SEA SALT & CARAMEL HOT CHOCOLATE BOMBS RECIPE | EATINGWELL
From eatingwell.com
- To make caramel powder: Line a rimmed baking sheet with parchment paper (or a silicone mat) and place on a trivet.
- 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 make sure all the sugar dissolves. Watch it the entire time it cooks, as the sugar will quickly darken to caramel and can burn. The minute it is fragrant and amber in color, remove the pan from the heat and carefully pour the molten sugar onto the prepared baking sheet. 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. (The caramel powder can be stored in an airtight container at room temperature for up to 2 days.)
- 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. Store the remaining cocoa-caramel filling in an airtight container, such as a mason jar, for up to 1 month.)
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- Melt your chocolate - place chocolate chips and vegetable oil into a microwave-safe dish and melt at 50% power, for 15 seconds at a time, stirring every 15 seconds until the chocolate is almost all melted. When it is almost all melted, just keep stirring until the rest of the chocolate melts. You do not want to overheat the chocolate!
- Spread melted chocolate into silicone molds - using the back of a spoon or a clean decorating brush, spread a thin layer of melted chocolate into each of the molds. Let the chocolate set and then repeat, adding a second thin layer of chocolate.
- Let the chocolate set completely - you can leave these on your countertop or place them in the fridge or freezer for a few minutes until your chocolate is completely set.
- Remove chocolate from mold - once your chocolate is set, carefully peel back the silicone mold and remove the chocolate half spheres from them.
SALTED CARAMEL HOT CHOCOLATE BOMBS - THE BEST DINNER RECIPES
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- There are 3 methods for melting chocolate. This is the quick and easy way. To temper your chocolate, which will make a smooth and shiny chocolate best for making candies, follow chocolate tempering instructions in the post above.Place chocolate wafers in a microwave safe bowl. Microwave in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate.
- Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, about ⅛” thick.
- Place the mold in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.
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- Melt the chocolate candy melts per the directions on the package. Stir them until very smooth and shiny.
- Place about 1 tbsp of the melted chocolate into one mold-half, using the rounded bottom of the spoon to move the chocolate up to coat the sides of the mold, making a thick and even coating. Repeat with all of the mold halves.
- While that's chilling, put the remaining melted chocolate into a piping bag or zipper bag with a tiny corner cut off. Set aside.
SALTED CARAMEL HOT COCOA BOMBS - EASY WINTER DRINK ...
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- Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
- Place 2 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
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From intothecookiejar.com
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- Grinch Hot Chocolate Bombs. These Grinch Hot Cocoa Bombs are the perfect way to make a warm drink for the holidays that will have your heart growing three sizes!
- Salted Caramel Hot Cocoa Bombs. Enjoy the flavors of your favorite coffee shop drink. Salted caramel hot cocoa bombs are filled with real caramel candies.
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- Peanut Butter Hot Chocolate Bombs. These peanut butter hot cocoa bombs are filled with Reese’s peanut butter flavor and marshmallows! It includes a step-by-step tutorial so you can make them easily at home!
- Peppermint Hot Chocolate Bombs. These hot chocolate bombs with peppermint make the most festive hot chocolate presents around, with all of that candy cane goodness!
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THE BEST 50 HOT COCOA BOMBS RECIPES - OH MY CREATIVE
From ohmy-creative.com
Published 2021-01-25
- Turtle Hot Cocoa Bombs from Wondermom Wannabe. If you love turtle chocolates, then making your own turtle hot cocoa bombs is taking it to the next level.
- Kit Kat Hot Cocoa Bombs from Dollar Crafter. Add a tiny bit of crunch with the wafery taste from the Kit Kat Candy in this twist on the cocoa bombs. You can even print the step by step instructions too!
- Minnie Mouse Hot Cocoa Bombs from The Farm Girl Gabs. See some Disney in your cocoa bombs with these easy to make Minnie Mouse cocoa bombs, you can even adapt and make Mickey ones too!
- Caramel Mocha Hot Cocoa Bombs from Sweet Addict Bakery. This recipe calls for the use of the classic Werther’s candy which already has our mouths watering.
- White Hot Chocolate Cocoa Bombs from Joy Filled Eats. Finding White Hot Chocolate is a bit hard these days BUT if you can grab some then making these white chocolate with white hot chocolate combo bombs are going to be top-notch and in demand for sure!
- Unicorn Hot Chocolate Bombs from A Magical Mess. Bring some magic in with these BEAUTIFUL well-made unicorn themed hot cocoa bombs. These aren’t as hard to make as they make look either!
- Keto Hot Chocolate Bombs from Low Carb Inspirations. If you’re following the Keto diet you can still enjoy these sweet treats, this recipe uses all Keto friendly ingredients and they still come out amazing!
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- Holiday Hot Chocolate Bombs from The Suburban Soapbox. If you need some ideas on how to make holiday themed cocoa bombs, start here. You can mix the colors and sprinkles up to make something specific to the holiday!
SALTED CARAMEL HOT CHOCOLATE BOMBS - COOKED BY JULIE
From cookedbyjulie.com
- Melt the chocolate according to package directions. Start with a clean and dry silicone mold on a tray. Pour the chocolate into each well and use a spoon to evenly spread the chocolate right up to the edges.
- Place the tray in the freezer for about 5-10 minutes. Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, especially around the top rim of the circle. Return to the freezer for 5 more minutes.
- Remove the circles from the mold and set them onto the chilled tray from the freezer. Then gently melt the edges of the circles on a hot plate so you’ll have a smoother seam between the two halves. Repeat with all of the other 5 circles.
- Add the marshmallows and caramel to half of the cups. Heat the edges of the empty cups again, one at a time, and set them onto one of the filled cups. When all of the bombs are filled and sealed together you can melt the chocolate to drizzle on top. I used the same chocolate that was used for the cups.
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- Add the metal rack that comes with the Instant Pot to the bottom of the pot and turn the Instant Pot on sauté mode.
- Place candy melts in a microwave safe bowl and heat at 50% power or defrost mode for 1 minute. Remove and stir thoroughly.
- Add the melted chocolate to the greased mold and brush the chocolate onto the side well. Make sure that chocolate is completely coating the inside of the mold.
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