Heavenly Salted Caramel Hot Chocolate Bombs

Ingredients

Chocolate Shell

• 12 oz (340 g) dark chocolate (70% cacao), finely chopped
• 1 tbsp coconut oil (optional, for shine)

Salted Caramel Filling

• ½ cup heavy cream
• ¼ cup unsalted butter, cubed
• ⅓ cup brown sugar
• ½ tsp sea salt, plus extra for sprinkling
• 1 tsp vanilla extract

Finishing Touches

• 8‑inch silicone sphere molds (or two‑part silicone molds)
• Freshly brewed milk (dairy or plant‑based) for serving

Instructions

Creating the Shells

1. Coat the Molds. Using a silicone brush or the back of a spoon, drizzle a thin layer of melted chocolate into each cavity of the sphere mold, ensuring the walls are fully covered. Tap the mold gently on the counter to release air bubbles.
2. Build a Second Layer. Chill the mold in the refrigerator for 5 minutes, then repeat the coating process to create a sturdier shell. This second layer prevents cracks when the bomb meets hot milk.
3. Set the Shells. Return the mold to the refrigerator for at least 15 minutes, or until the chocolate is completely firm.

Assembling the Bombs

1. Fill the Shells. Once the shells are set, gently remove them from the silicone mold. Spoon about ½‑ teaspoon of cooled caramel into the center of each half‑shell.
2. Seal the Bombs. Warm the outer edge of a second half‑shell with your fingertips (or a warm spoon) and press it onto the caramel‑filled half, creating a seamless sphere. The residual heat helps the chocolate bond.
3. Chill to Finish. Place the assembled bombs on a parchment‑lined tray and refrigerate for at least 20 minutes to ensure the seal sets fully.