S’mores Hot Cocoa Bomb

S’mores Hot Cocoa Bomb

raw material

6 cocoa bombs

  • 1 ¼ cups dark chocolate chips (215 g)
  • 6 tablespoons hot cocoa mixture
  • 3 whole Honey Maid Graham Crackers, crushed plus more for garnish
  • 9 tablespoons mini marshmallows, plus more for garnish
  • milk, for serving

special equipment

  • 2 silicone chocolate round molds


  1. In a medium microwave-safe bowl, microwave the chocolate chips every 30 seconds, stirring, until completely melted. Blend until smooth.
  2. Spoon a piece of melted chocolate into each cavity of a chocolate mold, then spread a thin layer of chocolate evenly around the mold. Freeze for 2 minutes, or until set.
  3. Remove 2 cylinders from the mold at a time. Fill 1 cylinder with 1 tablespoon of hot cocoa mixture, 1 teaspoon of Honey Maid graham cracker crumbs, and 1½ tablespoons of mini marshmallows. Dip the rim of the other cylinder lightly into the melted chocolate and place on top of the filling half. Spread a little melted chocolate around the outer edges to seal. Place on a baking sheet and freeze for an additional 2 minutes to set. Reuse the remaining ingredients to make a total of 6 hot cocoa bombs.
  4. Drizzle the top of each hot cocoa bomb with melted chocolate, then top with Honey Maid graham cracker crumbs and a few mini marshmallows. Chill in refrigerator until use.
  5. To serve, heat a glass of milk until steaming hot. Add the hot cocoa bombs and stir until melted and combined.
  6. enjoy!
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