Description
Delight in the cozy flavors of S’mores Hot Chocolate Bombs, a fun and interactive twist on classic hot cocoa. These chocolate spheres are filled with hot cocoa mix and mini marshmallows, sealed with creamy white chocolate, and topped with toasted marshmallows and graham crackers for that perfect s’mores experience right in your mug.
Ingredients
Scale
Chocolate Shell
- 3 Cups White Chocolate Almond Bark (melted)
Filling
- 1 1/2 Cups Hot Cocoa Mix (divided)
- 30 Mini Marshmallows (5 per bomb)
Toppings and Decorations
- 1 cup Chocolate (melted, for top decoration)
- Mini Marshmallows (toasted, for the top decoration)
- 1 sleeve Graham Crackers (halved)
- 3 Hershey’s Chocolate bars (broken into pieces at the perforations)
Instructions
- Melt the Chocolate: Place the White Chocolate Almond Bark in a microwave-safe bowl and microwave in 15-second intervals, stirring between each, until fully melted.
- Coat the Mold: Spoon the melted white chocolate into the silicone molds, spreading it to cover the bottom and sides with a thick, even layer.
- Set the Chocolate Shells: Let the coated molds sit at room temperature for 30 minutes, then refrigerate for another 30 minutes until completely set and firm.
- Fill the Shells: Remove the molds from the refrigerator and fill half of the molds with 1/4 cup of the hot cocoa mix and 5 mini marshmallows each.
- Seal the Bombs: Gently warm the other half of the chocolate shells in a small nonstick skillet just enough to melt the edges. Carefully press these tops onto the filled bottoms to seal, using the melted chocolate as glue.
- Chill the Bombs: Place the sealed hot chocolate bombs back in the refrigerator for 30 minutes to set the chocolate seal firmly.
- Decorate: Remove the bombs and drizzle melted chocolate over them, then add a dollop of chocolate on top and attach 3 toasted mini marshmallows as a finishing touch.
- Prepare the Graham Crackers: Add a dollop of melted chocolate on a graham cracker square and sandwich two pieces together by pressing gently.
- Assemble the Final Treat: Place another dollop of melted chocolate on top of the graham cracker sandwich and attach a hot cocoa bomb on top, securing it with the chocolate.
- Serve: To enjoy, drop a hot chocolate bomb into a mug of hot milk, allow it to dissolve completely, stir gently, and savor your rich, s’mores-inspired hot chocolate.
Notes
- Use silicone molds designed for chocolate bombs to ensure easy removal.
- Be careful not to overheat the chocolate to avoid burning it—melt slowly at short intervals.
- To toast mini marshmallows, use a kitchen torch or broil them briefly in the oven, watching carefully to prevent burning.
- Store the hot chocolate bombs in an airtight container in the refrigerator or a cool place until ready to use.
- For a dairy-free version, substitute the milk with almond or oat milk and use dairy-free chocolate alternatives.
