OK, I seem to be a little obsessed and can't stop creating hot cocoa bombs. It can appear a little daunting at first. You have to buy a mold and make a chocolate sphere and that seems like fancy chocolate shop work. Fortunately, it's really easy. And once you make your first batch, you'll find yourself wanting to make more.
Unlike other foodie trends that come and go quickly, this one seems to have staying power and I can see why. Particularly if you have kids because they can't get enough. But I have to say that, as I've handed out my creations to friends, the adults seem just as excited as the kids.
The "original" version is a chocolate shell filled with hot cocoa mix and mini marshmallows. And that has all the makings of s'mores but without the graham crackers. So, let's add those in. I crushed up a few graham crackers and included them inside the spheres but also sprinkled them on top of the melted chocolate on the outside. And it wouldn't be a s'more without toasting the marshmallows so I included a few of those on the outside. These bombs have all the fun of the original but with a little added flavor treat. Enjoy!
S'mores Hot Cocoa Bombs
- 2 Cups milk chocolate chips
- 12 Tablespoons hot cocoa mix
- 12 Tablespoons mini marshmallows
- 2 Tablespoons graham cracker crumbs
- 4 oz. White or other chocolate for decorating
- Additional mini marshmallows for decorating
- Milk for serving
- Note that this recipe is for 6 full balls and each mold contains 6 half spheres so either use two molds or finish one set and repeat the process.
- Set a bowl over a pot of simmering water and add the milk chocolate chips. Make sure the bowl does not touch the water. Gently stir until the chips have melted. If you do this in a microwave, heat in 30 second intervals until melted.
- Spoon some of the melted chocolate into each sphere of the mold and fully coat the cavity using the back of a spoon. Freeze for about 5 minutes to set. Repeat the process with the chilled mold so that you have a double coating. That will make a thick enough ball. Return to the freezer for another 5 minutes to set.
- Gently remove the chocolate shells from the mold. Don't worry. They'll come out of a silicone mold easily. You should have a total of 12 shells. Note that if you see any holes or thin patches, just pop the sphere back into the mold, add more melted chocolate and freeze for another 5 minutes.
- For each bomb, add 2 tablespoons of hot cocoa mix, couple of tablespoons of mini marshmallows and about a 1/2 teaspoon of crushed graham crackers to 6 of the shells. Place a plate over the pot of simmering water to heat it up a bit. Then press the rim of each of the empty half spheres to the plate to melt it a bit so that it will adhere to the filled half sphere.
- Melt your white chocolate (butterscotch chips would be delicious too) and drizzle over each ball. Top with some crushed graham crackers and mini marshmallows. If you want to toast the outer marshmallows, do so before adhering them to the bombs. Refrigerate the completed balls
- To serve, place a ball into a cup and pour hot milk over it until the ball bursts open. Stir until smooth and enjoy.