SALTED CARAMEL HOT CHOCOLATE BOMBS

Salted Caramel Hot Chocolate Bombs

  • 2 cups semi-sweet chocolate chips
  • ​6 tbsp hot chocolate mix
  • 3 tbsp butterscotch chips
  • 1 cup mini marshmallows
  • Melted milk chocolate, for drizzling
  • Meted butterscotch chips, for drizzling
  • Flaked salt, for sprinkling

Steamed Milk (to finish and activate)

  • 1 cup of steamed Ontario whole milk

INSTRUCTIONS

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.

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