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Close up photo of mint hot chocolate bombs on a white surface with green sprinkles and chocolate mints scattered around.
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5 from 1 vote

Mint Hot Chocolate Bombs

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!
Prep Time1 hr
Cooling Time30 mins
Total Time1 hr 30 mins
Course: Beverage, Dessert
Cuisine: American
Servings: 6 people
Calories: 59kcal


  • 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.


Calories: 59kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 61IU | Calcium: 44mg | Iron: 1mg