S’mores Hot Chocolate Bombs
on Dec 07, 2020, Updated Aug 22, 2024
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S’mores Hot Chocolate Bombs are a fun and delicious treat that you can make at home. They also make wonderful gifts if you’d like to give something thoughtful and edible.
Making hot cocoa bombs is so much easier than you might think! All you need is some chocolate, cocoa mix, and a few extras to add in! It’s a bit of a process but I think of things like this as “food crafts” because they’re fun to make and then you get to eat them.
S’mores hot chocolate are the perfect addition to a sweet gift basket for teachers, friends, or family paired with a jar of Homemade Hot Cocoa Mix, some Chocolate Chip Meringue Cookies and Homemade Almond Biscotti, and a couple enamel mugs.
Table of Contents
Why You’ll Love This Recipe
- Fun: It’s a fun food craft to enjoy making with your kids and their friends – or your friends and family.
- Cute: They make the cutest gifts that your family, friends, and neighbors will love receiving.
- Affordable: It’s more cost-effective than buying hot chocolate bombs from a store.
Recipe Ingredients and Supplies
- Chocolate candy melts: You can usually find these near the chocolate chips at most grocery stores.
- Hot cocoa mix: Feel free to use homemade hot cocoa mix or store-bought.
- Mini marshmallows
- Graham crackers
- Molds: The medium stainless steel bath bomb molds are what I used here. You can also use a silicone mold.
See the recipe card below for full information on ingredients and quantities.
How to Make S’mores Hot Chocolate Bombs
Step #1. Melt the chocolate according to the package instructions.
Step #2. Spread a little chocolate – about a tablespoon – into each mold and let it harden.
Step #3. Remove the chocolate from the molds.
Step #4. Gently rub the chocolate halves on a warm plate to create a flat edge so that the two sides go together.
Step #5. Fill one half of the chocolate with the hot cocoa powder, crushed graham crackers, and mini marshmallows.
Step #6. Pipe a little melted chocolate around the edge of the chocolate half and then stick the other half on top.
Step #7. Drizzle a little more chocolate on the top for decoration and add a few graham cracker crumbs and marshmallows to the top while the chocolate is still wet.
Step #8. Toast the mallows on top just a bit with a lighter or small torch if you would like.
Recipe FAQs
Yes. You will need some kind of mold. I used these stainless steel medium molds but silicone molds for hot chocolate bombs or cake pops will also work. Make sure the molds are sterile if you have used them for non-food crafts.
Melting chocolate or chocolate wafers are best for this recipe. I don’t recommend using chocolate or brown almond bark for this recipe because it’s not the same as true chocolate.
Wrap each hot chocolate bomb in foil and store in the cool, dark place for up to one to two months.
Place one in a large mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy.
Expert Tips
- Be sure to melt your melting chocolate according to package directions. Using a double-boiler on the stove will prevent scorching the chocolate.
- Melting chocolate is recommended because it has already been tempered (heated and cooled). When you heat it again, the chocolate doesn’t bloom (turn white) like untempered chocolate might.
- Don’t skip rubbing the hardened chocolate on a warm plate because it’s what gives the two chocolate halves a smooth edge to be joined together.
More Recipes to Consider
Chocolate Chip Cookies
Original Nestle Toll House Cookie Bars
Chocolate Chip Cookies
Salty Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
Gooey Cast Iron Chocolate Chip Cookies
Chocolate Chip Cookies
Best Chocolate Chip Walnut Cookie Recipe
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S’mores Hot Chocolate Bombs
Ingredients
- 2 cups chocolate candy melts
- 2 cups hot cocoa mix
- 3 cups mini marshmallows
- 2 crushed graham crackers
- molds
Instructions
- Melt the melting chocolate per the directions on the package.
- Place 1 tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- Fill 6 of the molds with 2 tablespoons hot cocoa mix, 1 tablespoon crushed graham cracker, and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, pipe on more of the chocolate melts to help shore-up that seam.
- Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by adding 3-4 marshmallows on top and sprinkling additional crushed graham over them.
- If desired, using a small lighter, toast the marshmallows on top.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Notes
- You will need bath bomb molds, hot chocolate bomb molds or cake pop molds. If using bath bomb molds, I found it best to hold them steady in a cupcake tin. I used these stainless steel molds but silicone molds will also work.
- You can find melting chocolate sold in big chunks during the holidays or you can look for melting chocolate near the chocolate chips.
- Ghirardelli makes a good melting chocolate that comes in bags of both dark and milk chocolate. You can find it year-round in your local grocery store near the chocolate chips.
- To store the hot chocolate bombs, wrap each in a foil and store in a cool dark place for up to one to two months.
Sounds absolutely Scrumdiddlyumptious… Can’t wait to try this recipe. What an awesome idea. Thank you.