S’mores Hot Cocoa Bombs combine everything you love about traditional S’mores and hot cocoa to make the perfect cup of hot chocolate that’ll warm the soul.
S’mores Hot Cocoa Bombs
Fall and Winter are THE peak season to make and enjoy hot cocoa bombs.
There is just something about watching a chocolate ball melt in warm melt to make the perfect cup of hot chocolate.
If you and your family enjoy S’mores and hot chocolate, you are going to love these!
Want more Chocolate Bomb Recipes? Check out:
- Grinch Hot Cocoa Bombs
- Snowman Hot Chocolate Bombs
- Pokemon Poke Ball Hot Chocolate Bombs
- Classic Hot Cocoa Bombs
- Mickey Hot Cocoa Bombs
- LEGO Man Hot Cocoa Bombs
And if you are looking for another s’mores dessert, try this Marshmallow Ice Cream recipe or these S’mores Pancakes!
What You Need to Make S’mores Hot Cocoa Bombs
- 3 Cups Melted White Chocolate Almond Bark
- 1 1/2 Cups of Hot Cocoa Mix – divided
- Mini Marshmallows – 5 for each Bomb – 30 total
- 1 cup of Chocolate – melted – for top decoration
- Mini Marshmallows – toasted – for top decoration.
- 1 Sleeve of Graham Crackers – halves
- 3 Hershey’s Chocolate bars – broken in pieces at the perforations
How to Make S’mores Hot Cocoa Bombs
Place the White Chocolate Almond Bark in a microwave safe bowl, and microwave at 15 second intervals until chocolate is melted. Stir between intervals.
Spoon the white chocolate inside the mold, enough to cover the bottom and sides with a thick layer of chocolate. Let sit at room temperature for about 30 minutes, and then refrigerate for another 30 minutes to completely set the chocolate.
Remove from the refrigerator, and fill half of the molds with 1/4 cup of the Hot Cocoa Mix, and Mini Marshmallows.
Remove the other half of the Chocolate from the molds, and gently warm the edges in a small non stick skillet or hot plate to barely melt the edge of the chocolate, and stick the top of the mold to the bottom of the mold, sealing them with the melted chocolate.
Place back in the refrigerator for 30 minutes, to set the chocolate.
Remove the chocolate bomb from the refrigerator, and drizzle melted chocolate across the S’mores Hot Cocoa Bombs, and place a dollop of Chocolate on top and place 3 mini toasted Marshmallows to the top.
Place a dollop of Chocolate on top of a Graham Cracker square, and stick the two pieces together. Place another dollop of Chocolate on top of the Chocolate and stick the Hot Cocoa Bomb to the top.
To serve, drop in hot Milk, and let it dissolve, stir and enjoy!
NOTE: To Toast the Mini Marshmallows: you can either put them under the Broiler for a few seconds, or you can use a Kitchen Torch to toast them.
Hot Cocoa Bomb Tips:
- Avoid getting the candy melts wet (as in with water) or they will seize and will be ruined.
- The chocolate bombs need to be stored somewhere cool or they will melt.
- Avoid holding or touching the hot cocoa bombs for too long or they will melt in your hands.
- You can wear food safe gloves to avoid getting fingerprints on your chocolate bombs.
- To have easier control of the silicone molds and to make the chocolate come out easier, you can cut the silicone molds so that each sphere mold is by itself. You can read how to cut your hot chocolate bomb mold here.
- To make a hot plate, place a microwave safe plate inside the microwave for 30 seconds and check on it. If it’s hot enough, remove with a heat resistant mitten. If not, heat for another 30 seconds until hot.
- To store, keep them in an airtight container in fridge to avoid melting.
- You do not need to spray the silicone mold with cooking spray, the hot cocoa bombs pop right out without any extra steps.
- You can place them inside sealed bags for gift giving.
S’mores Hot Cocoa Bombs
Equipment
Ingredients
- 3 Cups Melted White Chocolate Almond Bark
- 1 ½ Cups of Hot Cocoa Mix – divided
- Mini Marshmallows – 5 for each Bomb – 30 total
- 1 cup of Chocolate – melted – for top decoration
- Mini Marshmallows – toasted – for top decoration.
- 1 Sleeve of Graham Crackers – halves
- 3 Hershey’s Chocolate bars – broken in pieces at the perforations
Instructions
- Place the White Chocolate Almond Bark in a microwave safe bowl, and microwave at 15 second intervals until chocolate is melted. Stir between intervals.
- Spoon the white chocolate inside the mold, enough to cover the bottom and sides with a thick layer of chocolate. Let sit at room temperature for about 30 minutes, and then refrigerate for another 30 minutes to completely set the chocolate.
- Remove from the refrigerator, and fill half of the molds with 1/4 cup of the Hot Cocoa Mix, and Mini Marshmallows.
- Remove the other half of the Chocolate from the molds, and gently warm the edges in a small non stick skillet or hot plate to barely melt the edge of the chocolate, and stick the top of the mold to the bottom of the mold, sealing them with the melted chocolate.
- Place back in the refrigerator for 30 minutes, to set the chocolate.
- Remove the chocolate bomb from the refrigerator, and drizzle melted chocolate across the S’mores Hot Cocoa Bombs, and place a dollop of Chocolate on top and place 3 mini toasted Marshmallows to the top.
- Place a dollop of Chocolate on top of a Graham Cracker square, and stick the two pieces together. Place another dollop of Chocolate on top of the Chocolate and stick the Hot Cocoa Bomb to the top.
- To serve, drop in hot Milk, and let it dissolve, stir and enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.