Fireside S’mores Hot Cocoa Bombs

Fireside S’mores Hot Cocoa Bombs

Fireside S'mores Hot Cocoa Bombs 

Makes 4 Hot Cocoa Bombs


INGREDIENTS (divided, for use)

1 cup bittersweet chocolate baking chips

4 heaping tablespoons instant milk chocolate hot cocoa mix with marshmallows

4 heaping tablespoons mini milk chocolate chips

8 regular marshmallows

1/2 cup finely crushed graham crackers

Steamed milk, for serving



Measuring cups and spoons

Parchment paper

Microwave safe plate





Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold



    1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup bittersweet baking chips; attach lid.
    2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted.
    3. Place 3/4 tablespoon melted chocolate into each cavity.
    4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
    5. Refrigerate 5 minutes.
    6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
    7. Refrigerate 15 minutes, until chocolate has set.
    8. Carefully pop chocolate shells out of mold; place on parchment paper.
    9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix, mini chocolate chips and 2 regular marshmallows.
    10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
    11. Place open side of each remaining shell down onto warm plate to soften edges.
    12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
    13. Use brush dipped in melted chocolate to smooth out the seam, if necessary. 
    14. To decorate: Prepare Marshmallow Glaze (see below). Drizzle over the cocoa bombs. Sprinkle with graham cracker crumbs. 
    15. Refrigerate cocoa bombs until ready to serve.
    For Marshmallow Glaze:

    Mix 1 1/2 cups confectioners’ sugar, 1 teaspoon vanilla extract and 1/8 teaspoon salt in a bowl. Melt 3 tablespoons unsalted butter and 1/4 cup water in a medium nonstick pan over medium-high heat. Add 2 cups mini marshmallows; stir until completely melted, 1–2 minutes. Whisk into sugar mixture.  Allow glaze to cool down some before drizzling over cocoa bombs.


    To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb burst open! Stir and enjoy.