Roasted Marshmallow S’mores Shots

Toasty marshmallow, creamy chocolate, and crunchy graham crackers – your favorite s’mores flavors in jelly shot form! MORE+ LESS-

By E is for Eat

March 8, 2017

Ingredients

jumbo marshmallows

1/2

cup milk (can substitute almond or coconut milk)

envelope of unflavored gelatin

1/2

cup Godiva chocolate liqueur

graham cracker squares and/or 16 Golden Graham cereal pieces

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1

Using a strawberry huller or simply your fingers, hollow out a "well' in each marshmallow, taking care not to tear holes in the bottom or sides.
2

Pour milk into a small saucepan and sprinkle with unflavored gelatin. Allow it to sit ("bloom") for a couple minutes. Heat on medium-low, stirring constantly until gelatin dissolves, taking care not to scorch the milk.
3

Combine with chocolate liqueur and cool slightly. Pour into prepared marshmallows and place in refrigerator. Allow 2-3 hours to fully set.
4

When ready to serve, use a kitchen torch or gas stove to lightly "toast" the rims of marshmallows. Place atop graham cracker squares or garnish with Golden Grahams cereal (or both!)

Coat your fingers and tools with non-stick cooking spray to make it easier to hollow out the marshmallows.

No nutrition information available for this recipe

Chocolatey s'mores jelly shots poured into a whole jumbo marshmallow make for a perfect party treat. I don’t know about you, but I am in complete and utter denial that summer is winding to a close. I refuse to accept it, and therefore present to you these delightful jelly shots that have summer written all over them. Toasted marshmallows, creamy chocolate, and crunchy graham crackers. All ingredients for the perfect s’more, and therefore ingredients for the perfect s’mores jelly shot. These shots are awesome because the entire thing is edible. Just pop the entire marshmallow in your mouth. No plastic cups to contend with, no cleanup, just delicious jelly shots in your belly. I used my strawberry huller to hollow out the marshmallows, but your fingers will work too. Just be sure to coat them in non-stick cooking spray and add more as needed. No matter what you do, your fingers will be an ooey-gooey-marshmallowy mess when you’re finished, but this little trick will cut down on the mess. I went with almond milk because that’s what I had, but you could use coconut milk or even regular milk if you like. Enjoy your boozy s’mores and soak up that last bit of summer!!