Mint Hot Chocolate Bombs Recipe - delicious melting hot chocolate bombs loaded with Andes mint and cocoa flavor!

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!

We are sharing tons of tips on how to make hot chocolate bombs - like our Raspberry Hot Chocolate Bombs and our Peanut Butter Hot Cocoa Bombs.

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Here at Sweet C's, we have lots of types of readers - those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.

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Making hot chocolate bombs is a pretty straightforward process - melt chocolate, add to silicone molds, fill, seal, and decorate.

To make sure you get a perfect hot chocolate bomb, every time, we're adding lots of tips to making perfect hot cocoa bombs!

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.

We tested this recipe with several kinds and types of chocolate, and we can 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.

Candy melts aren't real chocolate (we will be using a bit as decoration, but not the base of the cocoa bomb), and even the chocolate flavored candy melts just have cocoa powder added and not cocoa butter - which will throw off your texture for hot cocoa.

• 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.

Be sure to temper your chocolate by heating to between 88 and 90 degrees, or the chocolate could look chalky instead of shiny.

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.

We think the absolute easiest way to make perfect chocolate spheres is to "paint" a silicone mold with chocolate using the back of a spoon.

You can certainly use a silicone brush - but we found the chocolate to be too thin, needing additional coatings, when using a brush.

Using a spoon saved us a lot of time, since you get the right thickness the first time.

• 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.

When you have completed, well tempered molds, it's time to fill your raspberry hot chocolate bombs!

This recipe might sound different than many you've seen online with a different amount of powder - but we tested it numerous times and love smooth, chocolatey flavor from 8 oz hot cocoa vs. the 2 oz some recipes use. (I know this sounds like a big difference, but trust me, it tastes the best!)

I used 1oz. Packets and the powder measures at 3 tablespoons per pack.

To seal hot chocolate bombs together, there are a couple ways to "glue" them into circle using melted chocolate.

You can hold the top of a finished cocoa bomb circle and carefully lower it onto a warm plate using a gloved hand and very lightly melt the circle, then carefully place on filled cup to seal.

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.

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 can also use a silicone brush to paint the chocolate into the molds - which gives you more control over where your chocolate goes, 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 cocoa bomb cup and then top with the other half and roll the melted chocolate in sprinkles, for a decorated middle line.

After our testing, we preferred the look of the plate method.

To make hot chocolate, heat milk in a small saucepan over medium heat just until the edges begin to bubble - then remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.

You can also use water to make hot chocolate with hot cocoa bombs - but we think the flavor is a bit thin.

We much prefer making hot chocolate with milk for velvety smooth and well balanced chocolate flavor when mixing with hot chocolate bombs.

If you love these hot chocolate bombs, be sure to find my Raspberry Hot Chocolate Bombs, and Peanut Butter Hot Cocoa Bombs!

• Couverture Chocolate
• Silicone Mold
• Instant read kitchen thermometer for tempering the chocolate
• Nitrile food prep gloves
• Food scale 
• Spoon or clean food paintbrush
• Rubber spatula
• Medium bowl
• Small baking sheet
• Cupcake liner to hold the bombs in, optional

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