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!
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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.
We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
- How To Make Hot Chocolate Bombs
- What Chocolate To Use For Hot Chocolate Bombs
- How To Temper Chocolate
- How To Shape Hot Chocolate Bombs
- How To Fill Hot Chocolate Bombs
- How To Put Hot Chocolate Bombs Together
- How To Make Cocoa With Hot Chocolate Bombs
- Other Hot Chocolate Bomb Recipes
- Tools You’ll Need For Hot Chocolate Bombs
- Recipe FAQs
- Mint Hot Chocolate Bombs Recipe
How To Make Hot Chocolate Bombs
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!
What Chocolate To Use For Hot Chocolate 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.
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.
How To Temper Chocolate
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.
How To Shape Hot Chocolate Bombs
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.
Tips To Perfect Chocolate 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.
How To Fill Hot Chocolate Bombs
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.
How To Put Hot Chocolate Bombs Together
To seal hot chocolate bombs together, there are a couple ways to “glue” them into circle using melted chocolate.
Warm Plate Method
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.
Spoon Chocolate Method
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.
Silicone Brush Method
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.
Piped Chocolate Method
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.
Which Method is Prettiest?
After our testing, we preferred the look of the plate method.
How To Make Cocoa With Hot Chocolate Bombs
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.
Other Hot Chocolate Bomb Recipes
Tools You’ll Need For Hot Chocolate 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
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.
Mint Hot Chocolate Bombs Recipe
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- 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
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Cordillera | Milk Chocolate Couverture | Cacao 32% | 2.2 Lb, Pack of 1 | Latin America Chocolate | Real & Sustainable Chocolate | High Fludity
Hot Chocolate Bomb Mold Silicone Semi Sphere 2.5 Inches | 2 Pack 6-Cavity Baking Mold | Baking Mold for Making Chocolate Bombs, Jelly, Dome Mousse, Pudding, Handmade Soap | Round Shape Half Sphere
Land-O-Lakes Mint Hot Cocoa Mix 15 oz (Pack of 12)
Amount Per Serving Calories 457Total Fat 24gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 7gCholesterol 22mgSodium 115mgCarbohydrates 51gFiber 3gSugar 41gProtein 9g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.