Take your hot chocolate over the top by ramping up the flavor and interactive fun with these Mint Hot Chocolate Bombs!
Why We Love Mint Hot Chocolate Bombs
- Mint and chocolate are just an unbeatable combination! The taste is totally decadent and makes for an outstanding sip.
- Everyone loves watching the hot chocolate bombs melt in their cups and mixing it all together to make a killer cup of hot cocoa. It’s the kind of food science that kids (and adults) love.
- Mint Hot Chocolate Bombs are fun, thoughtful gifts to make and give to friends and family, especially to kids who happen to think these Hot Chocolate Bombs are magic!
- Once you get the process down, you’ll be making tons of these bombs and saving yourself a ton of money because they’re so much cheaper to make at home!
Ingredients You’ll Need to Make Mint Hot Chocolate Bombs
TOOLS: First, it’s important to have the right tools to make these Mint Hot Chocolate Bombs. You will need at least one hot chocolate bomb mold and if you know you will always be making more than three bombs at a time, you may want to purchase a second to save yourself time. Also, you’ll need an instant-read kitchen thermometer, food prep gloves, food scale, a spoon or paintbrush, rubber spatula, various size bowls, a small baking sheet, and if you’d like, you can also use cupcake liners.
CHOCOLATE: For amazing chocolate bombs, use high-quality chocolate. There is not enough cocoa butter in most chocolate chips so purchase chocolate bars, such as Ghirardelli, or chocolate chips that are 55-80% chocolate and steer clear of candy melts, as these have no chocolate in them.
HOT COCOA MIX: You will need one packet of mint hot chocolate mix for each bomb. Each packet should be 1-ounce, which is equal to about 3 tablespoons of mix.
MARSHMALLOWS: You want dehydrated mini marshmallows for this recipe. They’re tiny so you can fit more inside the bomb AND they’ll rehydrate in the hot chocolate. Win win. I like to put some more regular mini marshmallows on our hot chocolate once everything is mixed together.
MILK: For a rich and creamy hot cocoa, use whole milk. Or you can grab 2% milk if that’s what’s in the fridge. Both will work just fine.
How to Make Mint Hot Chocolate BombsJump to Recipe
STEP 1 Melt the chocolate in a microwave-safe bowl in 15-second intervals, until all of the chocolate is melted and the temperature is between 88-90 degrees F. Spoon the chocolate into the molds and spread it evenly around the cup, up to the rim. Chill for 5 minutes and then add a second coat, one cup at a time, so that the chocolate doesn’t become too cold to spread. Freeze the chocolate molds for 10 minutes.
STEP 2 While wearing gloves, remove the chocolate from the molds. Add the mint hot cocoa mix and marshmallows to half of the chocolate cups.
STEP 3 Microwave a plate until it is warm and then place one chocolate cup upside down on the plate to melt the edge of the chocolate cup. Place that cup on a filled cup to seal the edges and then you can use your finger to smooth the seam. Repeat with the remaining cups. Decorate your Mint Hot Chocolate Bombs with drizzled melted chocolate and sprinkles.
STEP 4 Add 1 hot chocolate bomb to a large mug. Heat 8 ounces of milk in a small saucepan over medium heat until the edges just begin to bubbles. Pour the hot milk over the hot chocolate bomb and stir until melted.
Tips & Tricks
- Head over to my classic Hot Chocolate Bombs recipe for a complete step-by-step walkthrough and all my best tips for perfect hot chocolate bombs every time!
- I like to decorate these bombs using the same chocolate I used for the molds drizzled over the top with some green sprinkles. White chocolate or even green candy melts would work well too for drizzling the top.
- You can use any sprinkles you like. I went with green to say “mint” when I go to grab one, but shamrocks would be fun for some St. Patrick’s Day flare.
Mint Hot Chocolate Bombs FAQ
Where can I buy the tools I need to make Mint Hot Chocolate Bombs?
Hot chocolate bombs are very popular right now so most of the tools you need can be found at your local retailers, like Target or Walmart. The molds can be found at most craft stores or purchased online. Most of these supplies can be used again and again when making various candies and desserts so it’s well worth it to have them!
How Long do Mint Hot Chocolate Bombs Last?
Mint Hot Chocolate Bombs are best the day you make them but they will last for up to a month in an airtight container in the refrigerator.
Other Recipes You May like
- Whipped Hot Chocolate
- Chocolate Andes Mint Cookies
- Chocolate Peppermint Crunch Cookies
- Grasshopper Drink Recipe
- Peppermint Bark
Mint Hot Chocolate Bomb Recipe
- Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir, then continue to microwave at 15-second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. If after melting and trying to stir in any remaining chocolate they just don’t want to melt, microwave for an additional 5 seconds.Check the temperature to make sure that the chocolate reads between 88 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees F. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold.
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
- Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time (do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with). Use the back of the spoon to work the second layer of chocolate around making sure to build up the edges around the rim, you want a thicker edge to ensure they don’t crack. Freeze for 10 minutes.
- Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds. Repeat steps 1 – 4 if using a single mold.
- Once all of your shells are made, microwave a flat plate in the microwave for 2 minutes, then place 6 of the 12 halves on the plate one at a time using a gloved hand to gently spin them to smooth the edges then place round side down in a regular-sized cupcake liner on your work surface. Wipe the plate off.
- Fill the cavities with a packet of hot cocoa mix, 1 Andes candy, and marshmallows.
- Reheat the plate for 2 minutes in the microwave. Then repeat the process with the other 6 halves and place them on top of the cocoa-filled halves and gently press to seal.
- Let the hot chocolate bombs set for a few minutes then top with a drizzle of chocolate and sprinkles if desired.
- To make hot chocolate: Heat 8 ounces of milk in a small saucepan over medium heat just until the edges begin to bubble. Then pour the warm milk over a hot chocolate bomb in a large mug and stir until fully mixed.
- Nutrition includes 1 hot chocolate bomb + 8 ounces of whole milk.
- You can substitute other finely chopped high-quality chocolate such as Ghirardelli baking chocolate. 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. (See our basic hot chocolate bombs recipe for more information about different types of chocolate you can use and to get all my tips and tricks.)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.