Melt chocolate wafers as directed on the package. Coat each small dome mold with chocolate. Make sure to coat it enough that the mold cannot be seen through the chocolate. Place in freezer for 10 minutes.

Remove from freezer and slowly remove the domes from the mold. Carefully not to break them.

In a skillet, heat it to low heat and place the open side of the dome down to slightly melt it and even out the edge. Fill with a little espresso and repeat to the other side of a dome and place on top. Make sure to line up the edges.

Melt salted caramel as directed on the package and drizzle with a knife over the bombs.

Serve with hot water or coffee. Just pop the bomb into a cup and stir.