These Mint Hot Chocolate Bombs are smooth chocolate balls, loaded with mint hot chocolate packets and Andes mints. Mixed with hot milk they make the perfect mint chocolate cup of cocoa.
These mint hot chocolate bombs are so fun, and are a perfect way to make a cup of cocoa extra special.
We’ve written down lots of tips and tricks for you on how to make hot chocolate bombs, so make sure to check that out if you need the extra tips, and the tools you’ll need, and all that, but we’ve got all the basics for you here too.
There are so many yummy flavors of hot chocolate bombs you can make, and these mint hot chocolate bombs are definitely one of my favorites.
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What do you need to make Mint Hot Chocolate Bombs?
- high quality chocolate – I recommend a bar of high quality baking chocolate, Ghiradelli is a good brand, or Callebut Couverture Chocolate.
- Mint Hot Chocolate Mix – you can use individual packets, or a can where you measure out a serving (you want about 1.25oz or about 3 TBS per bomb)
- Andes Mints – you can find these at most grocery stores, or sub other mint chocolate candies.
- Mini Marshmallows – you can use regular mini marshmallows, or dehydrated mini marshmallows
- Sprinkles – if you want to add them inside the hot cocoa bomb, and to decorate the outside as well.
How to make Mint Hot Chocolate Bombs?
Add your chopped up chocolate (or couverture chocolate) to a microwave safe bowl. Microwave for 30 seconds, then stir as best as you can, making sure to scrape the sides of the bowl with a rubber spatula as you go. Microwave in additional 15 second increments, stirring as much as you can between each, until the chocolate is almost melted, then keep stirring. The heat of the melted chocolate will melt the un-melted pieces. Check the temperature of the chocolate, you want it to be between 88 and 90 degrees to temper the chocolate.
If the temperature is too high, add in another ounce or two of chocolate and stir it in to melt, until the temperature comes down below 90 degrees.
Spoon about 1 Tablespoon of melted chocolate into each of the silicone molds, and spread it around to cover the whole thing using the back of a small spoon. Put the mold in the fridge to chill for about 5 minutes. Bring the molds out and spoon another tablespoon of chocolate into each half dome, and spread it all around, especially to the edges to make sure they are not thin.
Microwave a plate to get it hot, then place the edge of a shell onto the plate, and twist it around to melt slightly, and get the edge smooth. Place that shell, round side down and fill it up with mint cocoa mix an Ande’s Mint Chocolate and mini marshmallows. Then repeat melting the edge on the hot plate with another shell, and connect the edges together, pushing them together as needed to seal the edges. Let the chocolate set.
Drizzle the top with more white chocolate or melted candy melts and top with sprinkles if desired.
How to store How Chocolate Bombs?
Store the hot cocoa bombs in a container with a lid, or in an airtight container. They should stay good for up to 2 weeks.
Tips for Making Mint Hot Chocolate Bombs:
- Mint Hot Chocolate Mix should be easily found at major grocery stores. You can also buy it on amazon. You can use whichever brand you prefer, I like Stephen’s, Land O Lakes, or Swiss Miss.
- You can also find mint white chocolate hot cocoa mix, which you can use to replace the mix with regular chocolate and leave everything else as is, or use White Chocolate to Make the Hot Chocolate Bomb Shell too.
- It would also be delicious to add in crushed up peppermint or candy cane pieces to the bombs. I recommend about 1 TBS per bomb.
How to make a mug of Mint Hot Chocolate with a Cocoa Bomb?
Add the prepared Mint Hot Chocolate Bomb to a large mug and pour 8 ounces of steaming hot milk over the top. (I recommend heating the milk up in a small sauce pan over medium heat on the stove, just until the edges begin to bubble).
Stir it all up until the chocolate bomb is totally melted and the hot chocolate powder is totally whisked in, and mixed evenly into the milk. Add more mini marshmallows, or top the mug with whipped cream if you want to.
These Mint Hot Chocolate Bombs make the most creamy cup of mint hot chocolate. It’s creamy, sweet, and so delicious. The perfect way to warm up, or snuggle with on a cool fall, or cold winter day.
These hot cocoa bombs would be so cute to wrap up in some cellophane and tie with a bow and share with your friends and neighbors for a sweet holiday gift. Or for a party gift at a holiday party too.
More Hot Chocolate Bomb Recipes:
- White Hot Chocolate Bombs
- Cosmic Hot Cocoa Chocolate Bombs
- Raspberry Hot Cocoa Bombs on The Slow Roasted Italian
- Peanut Butter Hot Chocolate Bombs on Julie Blanner
- Cookies and Cream Hot Chocolate Bombs on Dish N The Kitchen
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Mint Hot Chocolate Bombs
- 12 oz finely chopped high quality chocolate
- 7.5 oz mint hot chocolate mix (or 6 individual 1.25oz mint hot chocolate mix packets)
- 6 Andes Mints
- green and white sprinkles (optional)
To make the Mug of Hot Chocolate:
- 8 oz whole milk (per mug/serving)
- 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. **
- 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 in a regular cupcake liner to hold the hot cocoa bombs.
- Wipe the plate clean.
- 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.
- 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.
To make the Mug of Hot Chocolate:
- 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 chocolate, hot chocolate mix, and milk are fully combined.
- Enjoy cup of hot cocoa.