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Hot Chocolate Caramel Bombs

Not only do they make these hot chocolate bombs completely decadent, but with their 13g of carbs for two bites, Freddo Milk Chocolate Squares (with their caramel center… yum!) will quickly become a perfectly reasonable guilty pleasure. Also available in milk chocolate and 70% dark chocolate, they are as good on the go, but even in your favorite chocolate recipes. Guaranteed "chunky" effect! Real bites of happiness made in Quebec, they are made with smooth caramel, in addition to being free of gluten, nuts and peanuts.
Preparation40 minutes
Quantity6 portions
Refrigeration15 minutes

Ingredients

  • 15 ml (1 tbsp.) Sugar
  • 5 ml (1 teaspoon) of cocoa
  • 250 g (approximately ½ lb) Freddo milk chocolate chips
  • 6 Freddo Chunky caramel squares
  • 30 mini marshmallows
  • 30 ml (2 tbsp.) Butterscotch chips
  • 1.5 L (6 cups) 2% milk
  Nut-free, peanut-free recipe

Preparation

  1. In a bowl, combine the sugar with the cocoa. Reserve.
  2. In a double boiler, melt 200 g of milk chocolate chips. Remove from heat. Off the heat, add the rest of the chocolate chips and stir until melted.
  3. Using a brush, cover the inside of two silicone molds with six 5 cm (2 inch) diameter half-spheres each with melted chocolate. Refrigerate, 5 to 10 minutes, until the first layer of chocolate has hardened. Apply a second layer of melted chocolate, then refrigerate again for 5 to 10 minutes. Reserve the rest of the melted chocolate to seal the spheres.
  4. Even out the edges of the hemispheres by scraping them with a small knife.
  5. Carefully unmold the six half-spheres from the first mold. Place on a baking sheet and refrigerate.
  6. Distribute the sugar and cocoa preparation among the six half-spheres of the second mold. Add a square of Freddo Chunky Caramel and five mini marshmallows in each half sphere.
  7. Transfer the reserved melted chocolate to a mini pastry bag or a resealable bag with a cut off corner. Apply a little bit of chocolate around the edge of a hemisphere of the second mold. Place a demolded hemisphere on the hemisphere still in the mold, pressing gently to seal them well together. Repeat with the other spheres. Refrigerate for 5 to 10 minutes.
  8. Gently unmold the spheres. Using a small knife, remove excess chocolate from where the spheres meet to form a perfect ball. If necessary, fill the holes by covering them with a little chocolate with the tip of the knife.
  9. Place the butterscotch chips in a microwave-safe bowl. Heat in the microwave, until the nuggets are melted.
  10. Transfer the butterscotch to another mini pastry bag or another resealable bag with a cut off corner.
  11. Garnish each sphere with a drizzle of butterscotch.
  12. In a saucepan, bring the milk to a boil. Divide the milk among six cups. Place a chocolate bomb in each cup.
  13. For later use, keep the bombs in the refrigerator.
  Featured ingredients: Freddo milk chocolate chips and Freddo Chunky Milk Chocolate Bites with Caramel

une usine sans noix, sans arachides

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