Mint Hot Chocolate Bombs are a fun way to fill your favorite mug with rich, creamy hot cocoa and a sweet hint of mint that everyone will love!
For more minty goodness be sure to also try my easy-to-make Chocolate Mint Cookies With Andes Mints or rich Mint Cookie Truffles!
These Mint Hot Cocoa Bombs are perfect for St. Patrick’s Day with their minty kick and green sprinkles! They make for an easy way to enjoy the holiday with friends and family by sipping on them together or passing them out as gifts!
While this hot chocolate bomb recipe is fun to make it’s also incredibly delicious! The chocolate shell paired with an Andes mint melt together with the mint hot cocoa mix in steaming milk to make a thick, rich dessert-like beverage!
5 Reasons I Love This Recipe!
- Easy Ingredients! Even though making hot cocoa bombs can be a process at least the ingredients are easy!
- Fun To Make! Melted chocolate, silicone molds, and a fun, tasty finished product? Who could resist?!
- Great For Sharing! These truly make such great gifts for sharing! You can really dress them up with colorful cupcake liners, fun packaging, and cute ribbon!
- Kids Love Them! From helping to make them to drinking them, the kids will have a blast!
- Delicious! You can’t go wrong with a mugful of rich, creamy mint hot chocolate!
For another easy-to-follow, tasty hot cocoa bomb recipe that’s filled with variations, check out Hot Chocolate Bombs – A Complete Guide! My White Chocolate Cocoa Bombs are also creamy and delicious!
Tools For Making Hot Chocolate Bombs
- Silicone Mold – To get the signature hot cocoa bomb shape you’ll need round silicone molds. For this recipe, I suggest molds that are 2 3/4-inches in diameter.
- Instant Read Kitchen Thermometer – When going through the tempering process it’s important to get the chocolate temperature between 88 and 90 degrees F.
- Nitrile Food Prep Gloves – For shiny and unblemished hot chocolate bombs you’ll want some food-safe gloves to wear when handling the bombs!
- Food Scale – When using couverture chocolate morsels or chocolate chips this kitchen scale will allow you to properly measure the amounts. If you are using chocolate bars, you shouldn’t need this!
- Spoon Or Food-Safe Paintbrush – For spreading the melted chocolate around the molds. I prefer using a spoon, the paintbrush does give you more control but it also gives you thin layers.
- Rubber Spatula – Used when melting the chocolate to stir and scrape the bowl.
- Small/Medium Bowl – A microwave-safe bowl to melt the chocolate in.
- Small Baking Sheet – Place the molds on a baking sheet while prepping and chilling, making for an easy transfer process to the refrigerator and freezer.
- Cupcake Liners – These work great for holding the bombs in when assembling! Perfect for also packaging them up in cupcake boxes or cellophane bags to share your hard work with friends and family!
- Flat Plate – A microwave-safe plate is warmed up and then used to melt the rims of the cocoa bombs on to get them to seal together!
Mint Hot Chocolate Bomb Ingredients
- Chocolate – Either couverture chocolate morsels like Callebaut or finely chopped high-quality chocolate such as Ghirardelli baking chocolate. I recommend using chocolate that’s between 55% to 80% cocoa for this recipe. When choosing your chocolate make sure one of the first ingredients listed is cocoa butter, this gives the best flavor results!
- Mint Hot Chocolate Mix – I really like the Land O Lakes mint cocoa mix!
- Andes Mints – Used for tucking inside the chocolate shells for an extra boost of mint flavor!
- Mini Marshmallows – Classic mini marshmallows or dehydrated marshmallows!
- Milk – Use any milk you and your family like! This is just used for when you go to make and serve the finished hot chocolate bombs!
How To Make Mint Hot Chocolate Bombs
To begin you need to temper your chocolate which does require some attention to detail!
- Melt the chocolate in a microwave-safe bowl for 30 seconds. Stir and scrape down the sides with a rubber spatula.
- Continue to microwave at 15-second intervals, stirring and scraping between each one, until almost completely melted. When you have a few small lumps left just stir the chocolate together until it’s fully melted.
- 88 to 90 degrees F is where you want the temperature of the melted chocolate to be. If it’s over 90 degrees F just add in another ounce of chocolate and stir together until its melted.
Making The Chocolate Shells
Now that the chocolate has been tempered, the next step is making the chocolate shells!
- Coat each well of your mold with the melted chocolate using a small spoon or a food-safe paintbrush. Be sure to coat all the sides of each mold before placing it in the refrigerator to chill for 5 minutes.
- Add another heaping spoonful of melted chocolate into the molds, one at a time, to coat them for a second time. Pay close attention to really building up the rim with a thicker edge to ensure they don’t crack and then place them in the freezer.
- Remove from the freezer and gently remove the chocolate shells from the mold while wearing food-safe gloves.
How To Assemble
You’re coming into the final homestretch! Now that the shells are completed let’s get these Mint Hot Chocolate Bombs assembled!
- Heat up a flat plate in the microwave. Using a gloved hand place one shell, rim side down, onto the warm plate and rotate them to melt the rim.
- Place the spheres that you just melted into cupcake liners to hold them upright.
- Fill them with mint hot cocoa mix, one Andes mint, and marshmallows if desired.
- Reheat the flat plate to repeat the process of melting the rim on the other half of the shells. Once you’ve melted the rim of these shells immediately, but gently, place them on top of the filled shells. Press lightly together to seal the edges together to form a sphere. Let them cool completely.
How To Serve Hot Cocoa Bombs
First, choose a mug that’s large enough to fit the hot chocolate bomb. For adults heat the milk to 160 degrees F with a serving temperature of 135 degrees F. If you’re making this for children serve at 120 degrees F.
Then pour the steaming milk over the top of the hot chocolate bomb in the mug. Stir together until it’s fully melted and then top with Homemade Marshmallows, Whipped Cream, or sprinkles!
How To Store Hot Chocolate Bombs
You can store these for up to 2 weeks in an airtight container in a cool dry place. They’re best enjoyed within a few days though!
What Other Kinds Of Chocolate Can I Use?
You can use any kind of chocolate you like! Just keep in mind that different chocolates reach a tempered state at different temperatures.
- White Chocolate – Tempered between 82 and 84 degrees F
- Milk Chocolate – Tempered between 86 and 88 degrees F
- Dark Chocolate & Semi-Sweet – Tempered between 88 and 90 degrees F
How Can I Tell If My Chocolate Is Tempered?
You can test if your chocolate is tempered or not by smearing a bit of melted chocolate onto a piece of parchment paper and placing it in the refrigerator for a few minutes. If it comes out shiny and snaps in half then it’s properly tempered, if it bends then it’s not.
Love hot chocolate but want to duck out on the homemade hot chocolate bomb craze? No worries, I’ve got you covered! Here are other great rich, creamy hot chocolate recipes that I think you’ll love just as much!
- Creamy Mexican Hot Chocolate – Made with chili powder to kick up the heat!
- Nutella Hot Chocolate – Everyone’s favorite hazelnut spread used to make a silky-smooth mug of cocoa!
- Homemade French Hot Chocolate – Just a handful of ingredients will have this thick, chocolaty drink in your hand in no time!
- Hot Chocolate Coffee – An indulgent blend of bold hot dark roast coffee and thick creamy hot chocolate!
- Kahlua Hot Chocolate – Laced with coffee liqueur and topped with Kahlua Whipped Cream for a boozy hot beverage!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Mint Hot Chocolate Bombs
- Silicone mold – I used a 2¾-inch half sphere
- Instant read kitchen thermometer
- Nitrile food prep gloves
- Food scale
- Spoon or food-safe paintbrush
- Rubber Spatula
- Small/medium bowl
- Small baking sheet
- Cupcake liners
- 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 between .85 oz. and 1.25 oz. In size
- 6 Andes mints
- 1 cup Mini marshmallows
- Sprinkles optional
- 8 ounces whole milk or milk of choice for serving
- Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir fully and scraping down the sides of the bowl with a rubber spatula, then continue to microwave at 15-second intervals, stirring and scraping between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. 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. 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. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to coat as evenly as possible and taking special care around the top 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 rim, you want a slightly thicker edge to ensure they don’t crack. Freeze for 10 minutes.
- Remove from the freezer and put on the food-safe gloves and gently remove the chocolate shells from the molds. Repeat steps 1 through 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 standard-sized cupcake liner on your work surface. Wipe the plate off after all 6 are done.
- Fill each of the half spheres in the cupcake liners with a packet of hot cocoa mix, 1 Andes mint, and marshmallows if desired.
- 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 the milk in a small saucepan over medium heat just until the edges begin to bubble – the ideal temperature for the milk is 160°F – then remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.
- Nutritional information is an estimate and does not include milk for serving.
- 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.
- Cocoa butter begins melting at 93 degrees F, but the bombs themselves are rather large and will cool down the milk quite a bit. I recommend heating the milk to 160 degrees F with a serving temperature of 135 degrees F for adults and 120 for children.
- Different kinds of chocolate temper at different temperatures
- Dark Chocolate & Semi-sweet: Tempered between 88 and 90 degrees F.
- Milk Chocolate: Tempered between 86 and 88 degrees F.
- White Chocolate: Tempered between 82 and 84 degrees F.
- If using white chocolate, you’ll want to increase the amount of chocolate to 16 ounces, starting with 7 ounces and an additional 1 ounce to retemper if needed per batch of 3.
- These are best consumed within a few days. However, they can be stored for up to 2 weeks in an airtight container in a dry cool place.
- A lot of recipes only use 2 teaspoons to 1 tablespoon of hot chocolate mix. I used 1oz. packets and the mix measures at 3 tablespoons per pack and calls for 6 ounces of milk. However, you also need to account for the chocolate in the shell and that’s why I recommend 8 ounces of milk for best results.
- While I have only made these with sphere-shaped molds, hearts and other shapes are becoming more popular. I think any silicone mold would work fine. If you’re using a sphere mold, just make sure the one you’re using is between 2 and 2 3/4-inches in diameter so they can hold enough cocoa and marshmallows.
- Dehydrated marshmallows or Mallow Bits can be found near the hot chocolate at the grocery store, not with the rest of the marshmallows. The high demand for them since Hot Chocolate Bombs started trending has made them really expensive to purchase online.
- Another option for sealing the molds is to pipe a thin line of chocolate around the rim of the filled cup and then top with the other half and roll the melted chocolate in sprinkles. But I much preferred the look of the plate method.
- 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.
- 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.
- 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 you just want to make a set of 3, then 6 ounces of chocolate should be enough and if they want to do more, just add 6 ounces of chocolate for every set of 3.
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