In a microwave-safe bowl, add milk chocolate and heat for 30 seconds on 50% power, then stir. Continue to heat for 15 second intervals, mixing in between, until chocolate has completely melted.
Spoon 1 tablespoon of milk chocolate into each cavity of the 2 molds (12 total). Use a spoon or a brush to coat chocolate along the sides, going all the way up to the rim and not leaving any exposed areas. NOTE: You should only use about 1/2 of the chocolate in this step. The molds will be coated twice. This is just the first coat.
Transfer the baking sheet with both coated molds to the refrigerator and chill for 5 minutes.
Remove tray with molds from the refrigerator and bring back to your work area. Check your remaining chocolate; if it's too firm, microwave for another 15 seconds, then stir well.
Working on one cavity at a time, add another 1 tablespoon of chocolate into each mold, then coat the sides as you did before. If possible, focus on giving the rim of each cavity a thick layer of chocolate (for easy assembly later). Repeat this step until all mold cavities have two coats.
Transfer baking sheet with both coated molds to the freezer and freeze for 10 minutes.
When ready to assemble, bring baking sheet with coated molds back to your work area. Put on food safety gloves and gently remove shells from molds. Divide shells two groups, so that 6 shells will be "bottoms" and 6 shells will be "tops."
Microwave a microwave-safe plate for 90 seconds. Place one of the bottom shells on the hot plate, edge side down. Gently move shell in a circular pattern, lightly melting and evening out the edges. Place the bottom shell edge side up in a decorative cupcake liner, if desired. Repeat this step until all 6 of the bottom shells have edges that are slightly melted. Wipe excess chocolate off plate.
Fill each bottom shell with 1 pkg of salted caramel hot chocolate mix and top with marshmallows of your choice.
Reheat the microwave-safe plate for 90 seconds, then place a top shell on the hot plate, edge side down. Like before, move it in a circular pattern to melt the edges, then place the top shell on a bottom shell, gently pressing them together so that the melted chocolate forms a seal. If needed, you can use a butter knife to smooth out the melted chocolate. Repeat this step until all hot chocolate bombs have been assembled.
Let hot chocolate bombs set for at least 5 minutes. If desired, melt the salted caramel candy melts per package instructions and drizzle decorative designs across the tops of bombs, then dust with flaky sea salt (if decorating, allow an additional 10 minutes for everything to set).
Enjoy salted caramel hot chocolate bombs by placing them in mugs and pouring 8 ounces of steaming hot whole milk or water on top.
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