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Ingredients

for 6 cocoa bombs

  • 1 ¼ cups dark chocolate chip (215 g)
  • 6 tablespoons hot cocoa mix
  • 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

Nutrition Info

  • Calories 183
  • Fat 11g
  • Carbs 23g
  • Fiber 1g
  • Sugar 16g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
  2. Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
  3. Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
  4. Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
  5. To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
  6. Enjoy!

Ingredients

for 6 cocoa bombs

  • 1 ¼ cups dark chocolate chip (215 g)
  • 6 tablespoons hot cocoa mix
  • 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

Nutrition Info

  • Calories 183
  • Fat 11g
  • Carbs 23g
  • Fiber 1g
  • Sugar 16g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
  2. Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
  3. Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
  4. Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
  5. To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
  6. Enjoy!

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