Do you enjoy S’mores? I grew up making this yummy campfire treat at least a few times a year. There’s something about the oozy marshmallow, rich chocolate and crunch graham that makes this treat so fun and memorable. If S’mores are a favorite in your home you are going to love these S’mores Chocolates (shaped like a little present which is perfect for the holidays). They bring all the classic flavors of a traditional s’mores minus the campfire.
You will love how easy these are to make. They only have 3 ingredients, S’mores ingredients of course. But before we get to those, lets talk about how you mold the chocolate. No, not the fuzzy kind of mold, the kind that shapes these little S’more treats into what you would like them to look like. I made mine to look like a little chocolate present.
To start, you will need to prepare your mold if using them for the first time. To do this you will lightly oil them with vegetable oil then using a clean dry paper towel, wipe out as much excess as you’re able. This thin layer of oil will allow the chocolates to pop right out when ready and gives the chocolate a beautiful sheen. The square present on the right is the mold shape I used.
Heat chocolate in the microwave 30 seconds at a time (stir in between) until melted and smooth. Do not over heat. Fill each mold cup about half way, then using a small food grade paint brush, “paint” the melted chocolate up the sides–coat completely. Hold the mold painted with chocolate up to the light to confirm it’s fully coated. Here is an example of what it will look like if it’s not completely coated. (The bottom middle mold cup).
Here’s what the mold will look like once it’s completely covered and ready for the next step.
Once the mold is fully coated, pop it into the freezer for a couple minutes to set the chocolate. When the chocolate is set, you are ready for the filling. This is my favorite part, the ooey gooey marshmallow. To make this much easier, use a ziploc bag or piping bag. Fill it with the marshmallow creme then pipe it into the hollow chocolate cups.
Once the marshmallow is in the center add a dollop of melted chocolate right on top to cover and seal the filling. Use the brush to smooth the chocolate to the edges and tap the mold lightly to help it settle.
From here you have two options, sprinkle the wet chocolate with crushed graham crackers (the method I choose) or take a graham cracker square about the side of the bottom of the mold and stick it right on the wet chocolate.
Lastly, pop the filled chocolate mold back into the freezer for a few minutes. Once the chocolates have set or become cold they will slip right out of the mold. I like to pop mine out on a cookie sheet to avoid a chocolate/graham cracker crumb mess.
That’s it! It sound like a process, but really it’s so easy and they taste sooo good. These make for a fun holiday gift for friends & family and they won’t believe they are homemade. They look so professional.
Aren’t they so fun?! What’s your favorite chocolate filling?
- 2 cups chocolate melted, milk or dark
- 1 jar marshmallow creme
- 3-6 graham cracker sheets (depending on if you sprinkle or add a whole square, about 1/2 sleeve
Fill chocolate mold about half way full of melted chocolate. Using a food grade paint brush, brush chocolate up sides. Hold up to light to make sure the mold is completely coated.
Freeze for a few minutes until chocolate is set.
Fill a piping or ziploc bag with marshmallow creme. Pip a small amount of creme in each coated mold cup. Leave enough space to put a layer co chocolate on top to seal.
Cover creme with melted chocolate. While chocolate is still wet, sprinkle graham cracker crumbs or place a square piece the same size as the bottom of the chocolate.
Freeze again for a few minutes until set.
Pop out onto a clean surface or cookie sheet.
Recipe NotesIf chocolate molds have never been used or have been washed with soap, lightly oil and remove all excess oil before starting. This will help chocolates come out clean and will add a beautiful sheen. When done with chocolate molds rinse with warm water and dry thoroughly. Avoid any water when working with chocolate. If chocolate comes in contact with water it will cause white spots or streaks. When chocolates are fully set and chilled they should slip right out of molds.