Equipment: Silicone hemisphere mold(s) with 16 (1-oz.) cups; parchment paper
(Molds are available in baking supply stores and online, such as these from Amazon. Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.)
To make ahead: Store caramel powder (Steps 1-3) in an airtight container at room temperature for up to 2 days. Store cocoa-caramel filling (Step 4) airtight at room temperature for up to 1 month. Refrigerate hot chocolate bombs (Steps 5-11) in an airtight container for up to 1 month; bring to room temperature before serving.
Tip: Dehydrated marshmallow bits are tiny marshmallow pieces like you get in packets of hot cocoa mix. Look for them near the other marshmallows at the supermarket or find them online.
Serving Size: 1 hot chocolate bomb & 3/4 cup milk
240 calories; fat 9g; cholesterol 14mg; sodium 118mg; carbohydrates 32g; dietary fiber 1g; protein 8g; sugars 29g; saturated fat 6g; vitamin a iu 400IU.