Mint Hot Chocolate Bombs

A chocolate hot cocoa bomb topped with a drizzle of chocolate and green and white sprinkles.

These Mint Hot Chocolate Bombs are smooth balls of chocolate that are stuffed full of mint hot cocoa mix and Andes Mints. Place the ball in a mug of hot milk for the best cup of mint chocolate you'll ever have!

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Prep Time: 30

Cook Time: 5

Chilling Time: 20

Total Time: 55

Servings: bombs

Calories: 584kcal

Ingredients

For Mint Hot Chocolate Bombs:

12 oz finely chopped high quality chocolate
7.5 oz mint chocolate mix (or 6 individual 1.25oz mint hot chocolate mix packets
6 Andes Mints
1/2 cup mini marshmallows
green and white sprinkles (optional)

To make Mug of Hot Cocoa:

8 oz whole milk (per mug/serving)

Instructions

For Mint Hot Chocolate Bombs:

Add 10 oz chopped chocolate to a medium microwave safe bowl and microwave for 30 seconds. Remove from the microwave, and stir as much as you can. ** 12 oz finely chopped high quality chocolate
Continue to microwave in 15 second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each time, until the chocolate is almost completely melted. Then continue to stir the chocolate so that it's continues to melt from it's own heat until it is fully melted, without over heating it.
Once the chocolate is smooth, check the temperature with an instant read thermometer to make sure that the melted chocolate reads between 88 and 90 degrees Fahrenheit (for semi sweet or dark chocolate) If the temperature goes over 90 degrees, stir in an additional ounce or two of chopped chocolate, without reheating to lower the temperature. (If you're using milk chocolate you want it melted between 86 and 88 F)
Spoon about 1 Tablespoon of melted chocolate into each of the hot chocolate molds. Use the back of a small spoon to spread it around. Make sure to get the chocolate all the way to the top of the rim, and to cover any exposed areas.
Place the molds on a small baking sheet and refrigerate for 5 minutes.
Remove the molds from the fridge and spoon another heaping spoonful of melted chocolate into each half dome. Use the back of the spoon to work the second layer of chocolate around, really building up the edges to make them thicker, to help them not to crack. Repeat with additional half domes.
Place the molds into the freezer to chill for 10 minutes.
Remove the molds from the freezer and put on food safe gloves to carefully remove the shells from the mold. (The gloves keep the chocolate shells from getting any finger prints on them)
Once all 12 shells are made, microwave a flat microwave safe plate for 2 minutes.
Place 6 of the shells on the plate, one at a time, and use your gloved hand to gently spin them on the plate, to smooth the edges.
Place the round side down of each in regular cupcake liners to hold the hot cocoa bombs.
Fill the shells in the cupcake liners with about 1.25oz, or 3 TBS of the mint hot chocolate mix, an Andes Mint, and as many marshmallows as you want/can add. 7.5 oz mint chocolate mix, 6 Andes Mints, 1/2 cup mini marshmallows
Wipe the plate clean. Reheat the plate for another 2 minutes in the microwave.
Then repeat the process with the remaining 6 shells, and place them on top of the filled halves. Gently press them down to seal them together.
Let the hot chocolate bombs set for a few minutes.
Drizzle remaining chocolate over the top, and top evenly with sprinkles if desired. green and white sprinkles

To make Mug of Hot Cocoa:

Add the hot chocolate bomb to a large mug.
Heat the milk in a small sauce pan over medium heat, just until the edges of the milk begins to bubble.
Pour the hot milk over the hot chocolate bomb.
Stir until the melted chocolate, hot chocolate mix, and milk are fully combined.

Notes

Mint Hot Chocolate Mix - Mint hot cocoa powder can be found at major grocery stores, or on amazon. You can use any brand you like, Stephen's, Land O Lakes, or Swiss Miss.

Different Chocolates – You can make this recipe with a different type of chocolate if you’d like. For dark chocolate you don’t want the temperature to exceed 120 F, and you want it to drop between 86-90F when stirring. For Milk Chocolate don’t let the temperature exceed 110 F, and stir the chocolate to between heat between 88 and 90 F. For White chocolate you want between 82 and 84 F.

To Seal – If your molds don’t seal enough by melting the two edges of the hot chocolate bombs together you can pipe a thin line of chocolate around the rim of one of halves of the mold. You can then roll the melted chocolate that comes out the side in sprinkles, if desired.

Double Boiler – You can also melt your chopped white chocolate with a double boiler method. Watch the temperature of the chocolate and get it between 82 and 84 F.

Cupcake Liners – Place half the chocolate spheres into a cupcake liner to hold them the right direction. Then fill them together and top with the other half to seal. This will help hold them in place, and they look super cute this way for serving too.

Candy Canes - It would also be delicious to add in crushed up peppermint candies or candy cane pieces. I recommend about 1 TBS per bomb.

Nutrition