Get ready to transform your ordinary hot chocolate experience into a mind-blowing, Instagram-worthy dessert that will make your taste buds dance with joy! These S'mores Hot Chocolate Bombs are not just a drink - they're an interactive culinary adventure that combines the nostalgic campfire flavors of s'mores with the luxurious comfort of rich, melting chocolate. Imagine watching a chocolate sphere dramatically burst open in your mug, releasing a cascade of marshmallows, graham cracker crumbs, and decadent cocoa powder - it's like a magic show in your very own kitchen!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 cocoa bombs
Ingredients
- 1 cup milk chocolate chips
- 1/2 cup cocoa powder
- 1/4 cup graham cracker crumbs
- 1/4 cup mini marshmallows
- 1/4 cup crushed chocolate bars
- 10 silicone molds
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and gathering all ingredients and tools, including silicone half-sphere molds.
- Melt milk chocolate chips using a double boiler or microwave, stirring frequently until smooth and completely liquid. Ensure no water contacts the chocolate to prevent seizing.
- Using a food-safe pastry brush, carefully coat the inside of each silicone mold with a thick layer of melted chocolate, ensuring complete and even coverage. Refrigerate molds for 5-7 minutes to set the chocolate shell.
- Apply a second layer of melted chocolate to reinforce the shell, paying special attention to the edges. Return to refrigerator for another 5 minutes until completely hardened.
- Gently remove chocolate shells from silicone molds, handling with clean, cool hands to prevent melting.
- Fill half of the shells with cocoa powder, graham cracker crumbs, mini marshmallows, and crushed chocolate pieces.
- Warm the rim of an empty chocolate shell slightly on a heated skillet, then quickly attach it to a filled shell, creating a complete sphere. Seal edges carefully.
- Decorate the exterior with additional melted chocolate, graham cracker dust, or drizzled chocolate if desired.
- Refrigerate completed hot chocolate bombs for 10 minutes to ensure complete setting.
- To serve, place a bomb in a mug and pour hot milk over it, watching the bomb melt and release its contents.
Tips
- Temperature is Key: Use a candy thermometer when melting chocolate to ensure smooth, glossy results without burning.
- Silicone Molds Matter: Invest in high-quality, flexible silicone half-sphere molds for easy chocolate shell removal.
- Keep Hands Cool: Use food-safe gloves or handle chocolate shells with cool, clean hands to prevent melting.
- Seal Carefully: When joining chocolate halves, use a warm skillet briefly to create a seamless, clean seal.
- Get Creative with Decorations: Experiment with drizzled chocolate, sprinkles, or edible glitter to make your bombs unique.
- Storage Tip: Store completed hot chocolate bombs in an airtight container in a cool, dry place for up to two weeks.
- Milk Temperature: Use hot (not boiling) milk when serving to ensure the perfect melting experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 5mg
