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These delicious melting mint hot chocolate bombs are loaded with Andes mint and cocoa flavor! They also make a great gift for friends and family during the holidays!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
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Mint Hot Chocolate Bombs
These hot chocolate bombs are loaded with minty flavor – thanks to mint cocoa, and some Andes mints tucked inside! You’ll love the rich, creamy delicious cocoa these little treats make – pour hot milk over them and watch them dissolve, revealing cocoa powder, marshmallows, and candy inside!
If you like these check out our Raspberry Hot Chocolate Bombs and our Peanut Butter Hot Cocoa Bombs.
How To Make Hot Chocolate Bombs
First you need to assemble the following ingredients:
- Chocolate morsels – use finely chopped high-quality chocolate such as Ghirardelli baking chocolate
- Mint hot chocolate mix packets – if you can’t find mint hot chocolate mix you can use regular and add a drop of peppermint extract into each bomb.
- Andes mints – I love these mints and they melt well adding some extra chocolate mint flavor.
- Mini marshmallows – if you can’t find mini marshmallows you can cut up regular marshmallows, they will add a special little surprise when you make the hot chocolate.
- Sprinkles – I like to use green sprinkles so people know they are mint if you give them out as gifts.
- Whole milk – whole milk is high in fat so makes the best richest hot chocolate when melted and poured over the hot chocolate bombs.
Once you have assembled the ingredients use the following method.
Melt the chocolate. Use the microwave to melt the chocolate in 30 second increments, stirring in-between, for up to 2 minutes until it is smooth. It will need to register under 90 degrees if you want a shiny chocolate top.
Paint the molds. You will need to use a spoon to coat the inside of the silicone mold with chocolate. Let the chocolate set in the fridge for 5 minutes then add another coat, let it cool, add a third coat, then let it cool for 10 minutes in the fridge to set it. Once set, remove the spheres from the molds.
Fill Hot Chocolate Bombs. In a small bowl mix the powdered hot chocolates and mini marshmallows. Fill half the spheres with the mixture and top with one Andes candy.
Put the chocolate spheres together. Hold the top of a finished cocoa bomb circle and carefully lower it onto a warm pan using a gloved hand and very lightly melt the circle, then carefully place on filled cup to seal.
Decorate. Drizzle any leftover chocolate over the mint hot chocolate bombs and add sprinkles to decorate. I like to place them in individual cupcake liners before using or to give away to keep them from touching.
Make hot chocolate with the bombs. To make hot chocolate, heat milk in a small saucepan over medium heat just until the edges begin to bubble. Remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.
Tips and Tricks to Perfect Mint Hot Chocolate Bombs:
Perfect Spheres. 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.
Tips to Perfect Melted Chocolate.
- 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.
- 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.
Test if your chocolate is tempered without a thermometer. 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.
FAQs
These hot chocolate bombs are best within 24 hours, but can be stored in an airtight container in a cool, dark place for up to four days.
Yes! You can also seal a hot cocoa bomb by spooning a bit of melted chocolate around the rim of a filled half-circle and place the unfilled top on the melted chocolate and let them set.
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.
Yes, you can use skim milk instead of whole milk to make the hot chocolate.
Other Hot Chocolate Bomb Recipes
If you love these hot chocolate bombs, be sure to find my Raspberry Hot Chocolate Bombs, and Peanut Butter Hot Cocoa Bombs!
To see more amazing Sweet C’s drink recipes, click here!
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Mint Hot Chocolate Bombs Recipe
Equipment
Ingredients
- 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate
- 6 mint hot chocolate mix packets
- 6 Andes mints
- Mini marshmallows
- Sprinkles, optional
- 8 ounces whole milk, per bomb
Instructions
- Heat the chocolate in a microwave safe bowl uncovered on high for 1 minute. Stir then microwave in 30 second increments until the chocolate is melted and smooth (1-2 minutes longer). The chocolate should not exceed 90? or it will not be shiny.
- Paint 1 tbsp worth of chocolate into the silicone molds using the back of a spoon or a silicone brush.
- Let cool in the refrigerator for 5 minutes then add another coat and another, letting them set in the fridge in between. You will want 3 coats in all. Save any remaining chocolate for finishing.
- Let the chocolate cups set/cool in the fridge for another 10 minutes to harden.
- Meanwhile in a small bowl mix the hot chocolate mix packets, crushed mints, and mini marshmallows.
- Remove the chocolate hemispheres from their molds. Fill half of them with the dry hot chocolate mixture.
- Heat a pan on the stovetop until warm. To seal the chocolate bombs, take each top hemisphere and place it on the warm pan just until it starts to melt (a few seconds). Quickly remove it and set it on the hot chocolate filled hemisphere. Press gently and leave to cool and seal.
- Reheat any extra chocolate and using a piping bag or ziplock bag with the corner cut, drizzle the chocolate bombs and add the sprinkles (if desired).
- To serve: Heat 8 oz of whole milk per chocolate bomb in a pan or the microwave. Set the chocolate bomb in the bottom of a mug and pour the hot milk over it. Stir and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
