Come on and give it a shot! I’m sure you’ll love this one-of-a-kind and not like any other regular hot cocoa bombs. I’m talking about Salted Caramel Hot Cocoa Shots.
Drinking hot cocoa is my thing, especially during those cold seasons. And I’m sooo into hot cocoa bombs. It’s a fun way to make your favorite hot cocoa drink. Besides, they can be combined with many flavors along with creating shapes and decorations. Just like this Unicorn Horn Hot Cocoa Bomb. Isn’t it cute?
What’s with these Salted Caramel Hot Cocoa Shots?
As you can see, they are chocolate in the shape of shot glasses, filled to the brim with my favorite cocoa mix, marshmallows, and caramel. Oh! With some salts, of course. And one thing more… the fillings are not covered.
That’s how easy they can be made. You’ll just fill the chocolate ‘shot glass’ up and there’s no need to cover the fillings.
That silicon mold was awesome. If you don’t have it yet, I have it linked to let you know where I got them. Just making things easier for you.
To make Salted Caramel Hot Cocoa Shots:
Have These Ingredients:
- Chocolate candy melts
- Hot Cocoa Mix
- Mini Marshmallows
- Caramel Syrup
- Sea Salt – course or flaky – chopped
- Caramel Cream Candy
- Milk Chocolate Candy Bar
You are going to need these tools:
- Shot Glass Mold
- Small piping bag. Or just a zip lock bag and make a very small cut at one of the corners.
And this is how you put it all together:
- Cut some of the Caramel Cream Candies into small pieces, and set aside.
2. Chop the chocolate bar into fine pieces, and set aside.
3. Place the chocolate candy melts in a microwave-safe bowl and melt them in the microwave (following the candy melt directions on the package). Separate about a half cup of the melted chocolate, and put it in a small piping bag to be used later.
4. Carefully pour the melted chocolate candy melts into the molds until it reaches the brim.
5. Place the filled molds into your freezer for about 5 minutes. Then carefully peel the silicone away from the chocolate.
6. Place about 1 tablespoon of hot cocoa mix into each of the chocolate shot glasses you just made.
7. Then add a few pieces of the mini marshmallows filling about a third of the chocolate shot glasses.
8. Squeeze some caramel syrup into each chocolate shot glass until the syrup is almost covering the mini marshmallows.
9. Sprinkle a pinch of sea salt over the marshmallows.
10. Pipe some melted chocolate candy melts over each chocolate shot glass. Pipe it back and forth over the top of the glass, making thin lines that flow over the rim of the chocolate shot glass. Allow some of the chocolate lines to spill over the side of the glass.
11. Then sprinkle some salt again, and put some salt around the rim as decoration.
12. Finish filling each chocolate shot glass with chopped caramel cream candy, then sprinkle with a small amount of finely chopped milk chocolate bar.
To serve:
- Place one salted caramel hot cocoa shot in a mug and pour hot milk over the top. Stir until the salted caramel hot cocoa shot is completely dissolved!
- You can drizzle more caramel syrup or add more marshmallows on top.
To store:
- Place them in an air tight container and store in a cool dry place.
Salted Caramel Hot Cocoa Shots
These one-of-a-kind Salted Caramel Hot Cocoa Shots are no ordinary hot cocoa bomb. They are easy and fun to make and so delicious!
Ingredients
- 4 cups Chocolate Candy Melts
- 1 cup Hot Cocoa Mix
- 1 cup Mini Marshmallows
- 1 cup Caramel Syrup
- 1/8 cup Sea Salt - course or flaky
- 1 cup Caramel Cream Candy - chopped
- 1 Chocolate Candy Bar - finely chopped
Instructions
- Cut some of the Caramel Cream Candies into small pieces, and set aside.
- Chop the chocolate bar into fine pieces, and set aside.
- Place the chocolate candy melts in a microwave-safe bowl and melt them in the microwave (following the directions on the package). Separate about half a cup of the melted chocolate, and put it in a small piping bag to be used later.
- Carefully pour the melted chocolate candy melts into the molds until it reaches the brim.
- Place the filled molds into your freezer for about 5 minutes. Then carefully peel the silicone away from the chocolate.
- Place about 1 tablespoon of hot cocoa mix into each of the chocolate shot glasses you just made.
- Then add a few pieces of the mini marshmallows, filling about a third of each of the chocolate shot glasses.
- Squeeze some caramel syrup into each chocolate shot glass until the syrup is almost covering the mini marshmallows.
- Sprinkle a pinch of salt over the marshmallows.
- Pipe some melted chocolate candy melts over each chocolate shot glass. Pipe it back and forth over the top of the glass, making thin lines that flow over the rim of the chocolate shot glass. Allow some of the chocolate lines to spill over the side of the glass.
- Sprinkle some salt again, and put some of the salt around the rim as decoration.
- Finish filling each chocolate shot glass with chopped caramel cream candy, then sprinkle with a small amount of finely chopped milk chocolate bar..
Notes
Tools
Small piping bag. Or just a zip lock bag and make a very small cut at one of the corners.
To serve:
Place one salted caramel hot cocoa shot in a mug and pour hot milk over the top. Stir until the salted caramel hot cocoa shot is completely dissolved!
You can drizzle more caramel syrup or add marshmallows on top.
To store:
Place them in an air-tight container and store them in a cool dry place.
Enjoy!
Don’t forget to Pin this recipe into your Amazing Hot Cocoa Pinterest Board. It will make it easier for you to check back.
For more hot cocoa bombs:
Jack Skellington Hot Cocoa Bombs
Unicorn Hot Cocoa Bombs Recipe
Gingerbread House Hot Cocoa Bomb
