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Indulge in the decadent fusion of sweet and savory with the salted caramel cocoa bombe. Wrapped in a silky milk chocolate shell, this treat hides a golden surprise of rich caramel bits and a hint of sea salt. Simply drop it into hot milk and watch the magic unfold, creating an irresistibly smooth and luxurious cup of cocoa that will warm you from the inside out.
Chop the milk chocolate into small, even pieces for even melting.
Melt the chocolate gently using a double boiler or in the microwave in 30-second intervals, stirring until just smooth.
Use a silicone sphere mold, brush a thin layer of melted chocolate inside each mold cavity. Make sure it's fully covered. Let it set for about 10 minutes in the fridge.
Apply a second layer of chocolate to ensure it's thick enough to hold its shape. Refrigerate again until completely set (about 10 more minutes).
Carefully remove the chocolate shells from the molds.
In half of the shells, add 1 tablespoon of cocoa mix, a few caramel bits, a sprinkle of sea salt, and optional mini marshmallows.
Warm the edges of an empty shell half briefly on a warm plate, then press it against a filled half to seal them together, creating a chocolate sphere.
Repeat with remaining halves.
To serve, place a cocoa bombe in a mug and pour over hot milk. Stir until dissolved and enjoy your salted caramel cocoa.
