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

 

TOOLS

Measuring cups and spoons

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

 

    INSTRUCTIONS

    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.

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