Hot Chocolate Desserts


S'mores Mousse with Marshmallow Whipped Cream, a portion of the recipe provided below. For the full recipe visit Chef Savvy


  • Graham Cracker Crust
    • 3 tablespoons unsalted butter, melted
    • ¾ cup graham crackers, crushed
    • ½ tablespoon light brown sugar
    • ⅛ teaspoon cinnamon
  • Chocolate Mousse
    • 2 egg yolks
    • 1 cup heavy cream, divided
    • 3 ounces semi-sweet chocolate (I used squares chocolate chips can be substituted)
  • Marshmallow whipped cream
    • ¾ cup heavy cream
    • 1 teaspoon sugar
    • ¼ teaspoon vanilla extract
    • ½ cup marshmallows



Cocoa Cupcakes, recipe provided below (adapted from Momtastic Food)


  • Oil or butter: ½ cup
  • Cocoa: ¼ cup
  • Cake flour: 1¼ cup
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Eggs: 2
  • Hot chocolate mix: ½ cup + ¼ cup
  • Sugar: ¼ cup
  • Milk: ½ cup
  • Cream cheese: 8 oz.
  • Marshmallow cream: 7-8 oz.
  • Confectioner's sugar: ½ cup
  • Mini marshmallows: for topping


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium mixing bowl combine together the oil, cocoa, cake flour, baking soda, baking powder, eggs, hot chocolate mix, sugar, and milk. Mix together with a hand mixer until thoroughly combined.
  • Pour the batter into cupcake wrappers; fill each wrapper about ⅔ full.
  • Bake at 350 degrees Fahrenheit for about 20 minutes.
  • Remove the cupcakes from the oven and place them on a cooling rack to cool completely.
  • While the cupcakes are cooling, mix together the cream cheese, marshmallow cream, confectioner's sugar, and hot chocolate mix with a hand mixer until thoroughly combined.
  • Place the mixture into a pastry bag with your favorite decorator tip on the end of the bag. Decorate the cupcakes by swirling the icing from the outside into the center.
  • Sprinkle each cupcake with mini marshmallows.
  • Cut paper straws in half and insert a ½ straw into each cupcake.

Hot Chocolate Cookies, recipe provided below (adapted from Like Mother Like Daughter)


  • ½ cup butter
  • 12 oz chocolate chips
  • ¼ tsp salt
  • ¼ cup cocoa powder
  • 1¾ cups flour
  • 1¼ cups brown sugar
  • 1½ tsp baking powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 24-25 large marshmallows
  • 1 large chocolate bar


  1. Melt together your butter and chocolate chips in a small sauce pan over medium heat.
  2. Allow chocolate to cool for 15 minutes.
  3. In a large bowl combine your dry ingredients (Your flour, cocoa powder, baking powder, and salt) Set aside.
  4. In a large mixing bowl cream together your brown sugar, eggs and vanilla until smooth.
  5. Add your slightly cooled, melted chocolate mixture to your egg mixture and stir until combined.
  6. Slowly add in your dry ingredients while stirring until mixed.
  7. Cover your bowl tightly with plastic wrap and refrigerate for 1-2 hours (The dough is like a thick cake batter before refrigerated, so you'll need it to firm up a good amount).
  8. Preheat your oven to 325 degrees.
  9. Roll your dough into 1½ -2 inch cookie dough balls and place on a baking sheet lined with parchment paper or a silicone liner.
  10. Bake for 10 minutes, until cookies start to crack.
  11. Meanwhile, cut your marshmallows in half and cut your chocolate into ½ inch pieces (I cut each piece from the bar into 3 pieces)
  12. Remove from oven and top each cookie with a piece of chocolate and marshmallow and cook for another 3-4 minutes.
  13. Sprinkle grated chocolate over the top of your marshmallows if desired.