Mint Hot Chocolate Bombs

Mint hot chocolate bombs are delicious hot cocoa bombs filled with chopped Andes mint candies and hot chocolate makes. Try it today.

 

If you enjoy minty hot cocoa, you have got to try these easy mint hot cocoa bombs. If you haven’t already, make sure that you try my Raspberry Hot Cocoa Bomb recipe or this Italian Hot Chocolate.

How to make mint hot chocolate bombs

You won’t believe how easy it is to make this hot chocolate bombs recipe. Just follow these simple steps to begin.

• Heat your chocolate in the microwave until it is smooth and melted completely.
• Coat the mold carefully with melted chocolate ensuring the entire mold is coated evenly.
• Refrigerate the mold until the chocolate shells are completely hardened.
• Very carefully press the round chocolate shells from the mold until they pop up. Work slowly so that they don’t crack.
• To connect the two halves of the chocolate, heat a flat plate in the microwave and press the halves against it until they begin to melt.
• Add hot chocolate mix, marshmallows, and Andes mint candies to the chocolate shell.
• Press the halves together carefully until the chocolate pieces stick together.
• Refrigerate the chocolate balls until they harden. This will take at least 10 minutes.
• When you take them out of the refrigerator, you can decorate them with swirls of chocolate and sprinkles.

Frequently asked questions

What kind of chocolate should I use for hot cocoa bombs? 

I tested this recipe with several kinds of chocolate and ONLY recommend using a bar of high-quality chocolate or couverture chocolate.

Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe.

And candy melts ARE NOT CHOCOLATE and even the chocolate flavored ones just have cocoa powder added and not cocoa butter which is what we want.

You want to use a chocolate that’s between 55% and 80% cocoa for this recipe and it needs to have cocoa butter as one of the first ingredients.

 What type of hot cocoa should I use in chocolate bombs?

I’ve linked to the variety I recommend on Amazon. But, you should be able to find mint hot cocoa at the grocery store. If you cannot find mint hot chocolate, you can use regular hot cocoa but it won’t be as minty.

You can use any hot chocolate mix in this Andes mint hot chocolate bomb recipe. Changing up the cocoa flavor is one way to experiment with different hot cocoa bomb flavors.

And, you can change up the colors of the chocolate drizzle and sprinkles on top to make this easy recipe suitable for any occasion or holiday.

How to make cocoa with hot chocolate bombs

Simply place your mint hot chocolate bomb into the bottom of your mug. Then slowly pour steaming milk over the chocolate sphere.

The bomb will melt slowly, releasing the cocoa mix, marshmallows, and Andes mint candy into the milk. Stir your cocoa with a spoon and enjoy.

This recipe makes six hot chocolate bombs. You will need one bomb for every cup of hot chocolate you want to make.

More chocolate mint recipes

McDonald’s Shamrock Shake Copycat recipe is a perfectly creamy mint shake topped with homemade whipped cream and sprinkles to make this a superb St. Patrick’s Day shake. They’re only seasonally available at McDonald’s, but now with this easy recipe, you can have one anytime.

Simple 5 Minute Mint Chocolate Chip Cookie Dough Dip is a fab quick dessert recipe. If you like cookie dough, you will be bonkers over this dangerously delish treat!!!

This Chocolate Mint Oreo Cookie Dessert Trifle has layers of pudding, mint Oreos, and whipped cream in a glass bowl. Make this stunning treat for any occasion.

Chocolate mint cake is the perfect balance of sweet and refreshing flavors. Make this box cake mix recipe for a festive treat in 40 minutes!

Enjoy!

With love from our simple kitchen to yours. 

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Mint Hot Chocolate Bombs

Donna Elick

Mint hot chocolate bombs are delicious hot cocoa bombs filled with chopped Andes mint candies and hot chocolate makes. Try it today.

5 stars from 1 review

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

 

1x2x3x

• ▢ 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate, divided – see notes
• ▢ 6 mint hot chocolate mix packets
• ▢ 6 Andes mints
• ▢ mini marshmallows
• ▢ sprinkles, optional
• ▢ 8 ounces whole milk, or milk of choice for serving

Instructions

 

• Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir, then continue to microwave at 15-second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each one, until almost completely melted.
• Continue to stir so that the heat of the chocolate melts the unmelted pieces. Check the temperature to make sure that the chocolate reads between 88 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed.
• You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
• Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
• Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time (do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with). Use the back of the spoon to work the second layer of chocolate around making sure to build up the edges around the rim, you want a thicker edge to ensure they don’t crack. Freeze for 10 minutes.
• Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds. Repeat steps 1 – 4 if using a single mold.
• Once all of your shells are made, microwave a flat plate in the microwave for 2 minutes, then place 6 of the 12 halves on the plate one at a time using a gloved hand to gently spin them to smooth the edges then place round side down in a regular-sized cupcake liner on your work surface. Wipe the plate off.
• Fill the cavities with a packet of hot cocoa mix, 1 Andes candy, and marshmallows.
• Reheat the plate for 2 minutes in the microwave. Then repeat the process with the other 6 halves and place them on top of the cocoa filled halves and gently press to seal.
• Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and sprinkles if desired.
• To make hot chocolate, heat the milk in a small saucepan over medium heat just until the edges begin to bubble the remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.

Donna’s Notes

The mint hot chocolate mix is easily found at most major grocers, I’ve also included a link to Amazon. There are also other brands that could be used.

If using milk chocolate you’ll want to heat the chocolate to be between 86 and 88 degrees F and if using white chocolate you’ll want it to be between 82 and 84 degrees F.

To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.

A lot of recipes seem to only use 2 teaspoons to 1 tablespoon of hot chocolate powder, this seems crazy low to me given that most hot chocolate packages call for 6 ounces of milk. However, I understand that you also need to account for the chocolate in the shell and that’s why I recommend 8 ounces for best results. I used 1oz. Packets and the powder measures at 3 tablespoons per pack.

I tested this recipe with several kinds of chocolate and ONLY recommend using a bar of high-quality chocolate or couverture chocolate. Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe. And candy melts ARE NOT CHOCOLATE and even the chocolate flavored ones just have cocoa powder added and not cocoa butter which is what we want.

You want to use a chocolate that’s between 55% and 80% cocoa for this recipe and it needs to have cocoa butter as one of the first ingredients.

You can use a brush to paint the chocolate into the molds, this definitely gives you more control but I found that you need an extra layer because the layers are so thin which means more prep time. I much preferred using a small rounded spoon.

Another option for sealing the molds is to pipe a thin line of chocolate around the rim of the filled cup and then top with the other half and roll the melted chocolate in sprinkles. But I much preferred the look of the plate method.

Gloves can help not leave fingerprints on the spheres, however, be sure not to grab the hot plate with your gloved hand and then touch the spheres or it will leave a mark.

These are best consumed right after making or within 24 hours.

Silicone molds have a tendency to attract lint, so I would avoid drying them with a dishcloth. Instead, let them air dry or pat with a paper towel.

Acrylic molds can also be used but I have not tested the recipe with them.

If using chocolate bars, you want them to be super finely chopped, you could even put them in a food processor or blender. You want the pieces to be small so that they melt quicker and more evenly.

If after melting and trying to stir in any remaining chocolate they just don’t want to melt, microwave for an additional 5 seconds.

I shared a link above of the mold set I used, I used the large mold and they measure 2.75 inches across – the amount of chocolate needed will vary based on mold size, but I think the amount called for should work for 2.5-3 inches.

If someone just wants to make a set of 3, then 6 ounces of chocolate should be enough and if they want to do more, just add 6 ounces of chocolate for every set of 3.

If you are using couverture you will definitely want to use a food scale to measure it, if you are using bars of baking chocolate then it’s a little bit easier to measure since the bars are usually in blocks that can be easily broken off and weigh .5 – 1 ounce each.

Nutrition

Serving: 1 | Calories: 172cal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 33mg | Sugar: 19g | Fiber: 1g | Calcium: 48mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published March 2021

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