The ultimate how to guide for making the cold weather confection that is all the craze – Hot Chocolate Bombs! I’ll walk you through how to make those delicious chocolate spheres filled with hot chocolate mix and marshmallows.
Kids and adults alike love a good cup of hot chocolate. These Caramel Mocha hot chocolate bombs take the flavor up to adult level with the addition of espresso in the cocoa. Add in some caramel tidbits and you have a delicious cup of cocoa!
Hot Cocoa Bomb Ingredients
- Chocolate Melting Wafers: Chocolate melting wafers are small, disc-shaped pieces of chocolate that are specifically formulated for melting and coating purposes. They have a higher cocoa butter content compared to regular chocolate bars, allowing them to melt smoothly and evenly.
- Powdered Hot Cocoa Mix: Powdered hot cocoa mix is a pre-packaged blend of ingredients that creates a quick and convenient way to make hot chocolate. It typically consists of cocoa powder, sugar, powdered milk, and sometimes additional flavorings like vanilla or cinnamon.
- Espresso Powder: Espresso powder is a concentrated and finely ground form of instant coffee. It is made from darkly roasted coffee beans that are ground into a fine powder. Espresso powder is commonly used in baking to enhance the flavor of chocolate-based desserts, as it adds a rich and intense coffee flavor.
- Caramel Tidbits: Caramel tidbits, also known as caramel bits or caramel chips, are small pieces of chewy caramel candy.
- Coffee Flavored Candy: Coffee flavored candy refers to various types of confections that are infused with coffee flavor. These candies can come in different forms, such as hard candies, chocolates, or chewy caramels. I used Wether’s original candy.
- Mini Marshmallows: Mini marshmallows are small, soft, and pillow-like confections that are typically used in hot chocolate, baking, or as toppings for desserts. They are made from a mixture of sugar, gelatin, and corn syrup, giving them a fluffy and chewy texture.
- Silicone Mold– You’ll need a silicone mold to create the shape. This one is similar to the one I used.
- Small paint brush or kitchen brush – You will need a clean paintbrush to coat the inside of the mold with chocolate.
How Do I Make Them?
What is the Best Chocolate to Use?
I personally prefer Ghirardelli’s Melting Wafers – they melt nicely and are easy to work with. You can also use a nice chocolate bar or quality chocolate chips. You will need to melt these carefully in the microwave and check on them every 10 to 15 seconds so they don’t burn.
What Variations Can I Make?
The possibilities are limitless. But always start with a good chocolate or white chocolate, or get creative and use a colored melting wafer for different occasions.
There are also many different flavors of cocoa you can use or add-ins such as: crushed candies, peppermints, toffee bits, crushed cereals, many different kinds of marshmallows.
The decorations are also many; sprinkles, drizzle chocolate, crushed candy, edible glitter.
How Long Will They Last and How Do I Store Them?
Store in an airtight container. These will last for a few weeks if kept in a cool dry place.
More Hot Chocolate Bomb Recipes
- Lemon Kit Kat Hot Chocolate Bomb
- Irish Cream Hot Chocolate Bomb
- Halloween Hot Chocolate Bomb
- Spiked Hot Chocolate Bomb
- Lucky Charms Hot Chocolate Bomb
How to Make Caramel Mocha Hot Cocoa Bombs
- Total Time: 1 hour 5 minutes
- Yield: 12 Bombs 1x
Description
These caramel mocha hot chocolate bombs take the flavor up to adult level with the addition of espresso in the cocoa. Add in some caramel tidbits and you have a delicious cup of cocoa!
Ingredients
- 1 1/2 packages melting wafers (10 ounce packages)
- 1 1/2 cup hot chocolate mix
- 3 tablespoons espresso powder
- 1/2 cup caramel tidbits
- 2 cups crushed coffee-flavored candy (divided)
- 1/2 cup mini marshmallows
Instructions
- Begin by melting your wafers in a microwave safe bowl in the microwave for 30 seconds, let them stand for 5 seconds and mix. You may need to microwave an additional 30 seconds and stir until all chunks have melted. If you are using almond bark, be very careful. This can burn or seize up very quickly, check every 10 seconds.
- Use the paintbrush and paint a thick layer of chocolate around the inside of the mold. Make sure every area has been covered, all the way to the top of the mold. Let this firm up and repeat. You need this to be thick enough so it won’t break while you are working with it.
- In a bowl, mix the hot cocoa and espresso powder together.
- When the chocolate is completely dry, carefully remove from the mold. Add one and a half heaping tablespoon of cocoa to the mold, if your mold is large enough, you can add a little more.
- Add some caramel tidbits, crushed coffee candy and mini marshmallows next and you are ready to close up the mold.
- Warm a small glass plate in the microwave till it’s just warm, but not too hot to handle.
- Take the mold that is filled and hold it to the bottom of the plate just till the chocolate melts slightly. Set it down and place an empty top on the top of the plate. Remove as soon as it begins to melt. Place the top on and hold together.
- Using the brush go around the seam to help seal it.
- Heat the leftover chocolate in the microwave for 15 seconds. Using a spoon, drizzle some chocolate over the top. Sprinkle with crushed coffee candy.
- To serve, heat a cup of hot water or milk, place a cocoa bomb in the bottom of a mug and pour hot water or milk over the bomb and watch it melt. Stir to dissolve and serve with your favorite cookies.
- Prep Time: 45 minutes
- Chill Time: 15 Minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
