Ay Caramba! These Mexican Hot Chocolate S’mores are Delicioso!

Here at The Sugar Tree, we love a bit of spice. We love it even more when it’s combined with chocolate. These Chocolate S’mores are the best of both world, sweet and delicious, but with a bit of a kick! Enjoy!

Mexican Hot Chocolate S’mores

Mexican Hot Chocolate S’mores



  • First, make the marshmallows
  • Brush a 9x13” baking dish with a small amount of oil. Line with parchment or plastic wrap, allowing a 2” overhang on all sides
  • Put the sugars, corn syrup, salt and water into a medium sized saucepan.
  • Bring to the boil, stirring constantly until the sugars have dissolved. Stop stirring, and allow the mixture to cook until it reaches 114C (238F) on a candy thermometer (approximately 10 minutes).
  • Meanwhile, put another 178 mL cold water into the bowl of an electric mixer, and add the gelatin.
  • Allow it to bloom for about 5 minutes.
  • Attach the whisk attachment to the electric mixer, and begin mixing the bloomed gelatin on low speed. Very carefully pour in the hot sugar liquid. Gradually raise the speed to high, and whisk for about 12 minutes, until the mixture is soft, fluffy, and light in colour.
  • Pour the marshmallow mixture into the prepared baking dish, and smooth the top with a spatula. Set aside, uncovered, for three hours.
  • Whisk together the two icing sugars. Sift half of the icing sugar mixture onto a work surface. Carefully unmold the marshmallow onto the icing sugar.
  • Lightly brush a sharp knife with oil, and cut the marshmallow into even squares.
  • Place the remaining icing sugar into a bowl, and toss well with the marshmallow squares to coat. If necessary, add a bit more icing sugar.
  • *TIP- marshmallows can be stored in an airtight container for up to three days.
  • Next, make the biscuits
  • Preheat a Pizzelle oven according to manufacturer’s instructions.
  • In a medium sized mixing bowl, mix all the ingredients together until a smooth batter forms.
  • Brush the pizzelle iron with a small amount of vegetable oil.
  • Spoon out a small amount of batter into the center of the pizzelle oven, then close the oven and bake the pizzelles for 2-3 minutes.
  • Carefully remove the hot pizzelle with a fork, and lay onto a baking sheet lined with parchment. Cut the round pizzelles into two equal-sized squares, and allow the biscuits to cool while you continue on with the rest of the batter.
  • Assemble the s’mores- Melt and cool the chocolate, and brush onto one side of each biscuit square.

  • Place a marshmallow onto the chocolate side of the biscuit, and lightly torch the marshmallow. Sandwich with the second square. Continue until all the s’mores are made.
  • Serve immediately.

N.B. If you don’t have a Pizzelle Oven, here are some alternative suggestions about how to make the wafers.

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