I’ll admit, I’ve a bit late to the hot chocolate bombs trend but it’s only because I’ve been testing out different methods and flavor combinations to get them perfect. Yesterday I posted the ultimate guide of how to make chocolate bombs with tons of tips and tricks to the best hot chocolate bombs. So make sure you read that post too. Today is all about mint hot chocolate bombs. These would be great any time of the year but I’m going to use them as St. Patrick’s Day hot chocolate bombs because of the fun green color! They’re going to be part of a little surprise package at the end of this year’s St. Patrick’s Day scavenger hunt, along with these St. Patrick’s Day cupcakes and these Andes Mint cookies.
Why you’ll love this recipe
Mint flavor – if you like Andes mints, you’ll love these mint hot chocolate bombs! The Andes Mints inside the bombs melt into the hot cocoa and give it a distinct minty flavor.Colorful marshmallows – fill it with rainbow marshmallows like these to give it even more of that St. Patrick’s Day fill!
Mint Hot Chocolate Bombs Supplies
Here’s what you’ll need to make hot chocolate bombs. If you want more details about why I chose the tools I did, I recommend reading my hot chocolate bombs guide.
Hot chocolate bomb silicone moldInstant read kitchen thermometerFood prep gloves Food scale Silicone spoon or food paintbrushRubber spatula Medium bowlSmall baking sheetCupcake liners – it would be fun to make these green or rainbow colored if you’re doing St. Patrick’s Day hot chocolate bombs!
Ingredients
You’ll also need the actual ingredients needed for the bombs themselves. Here’s what you’ll need for these mint hot chocolate bombs.
Ingredient Notes
Chocolate – I recommend a high-quality baking chocolate bar like Ghirardelli or couverture chocolate morsels. If you’re using a bar, make sure it’s finely chopped so it melts evenly. Mini marshmallows – you can either use regular mini marshmallows or get dehydrated mini marshmallows (just like they use in hot cocoa + marshmallow packets). Or as I mentioned, Lucky Charms marshmallows would be fun in these too! Mint hot cocoa mix – this is the mint hot cocoa mix that I used but you can use your favorite. I recommend somewhere between .85 to 1.25 oz packets so you can get as close to 1 oz of mix as possible. If you’re using a larger mix, you’ll want 3 TBS per bomb.
Instructions
Alright now it’s time to make these fun St. Patrick’s Day treats! If you’ve never made hot chocolate bombs before, don’t forget to read my guide to making how chocolate bombs here! So many helpful tips and tricks in there for perfect bombs!
Temper the Chocolate
Temper the chocolate first by microwaving five ounces of chocolate (or 10 ounces if you have two silicone molds) in a microwave safe bowl for thirty seconds. After the thirty seconds, remove and stir then continue to microwave again for additional 15 second increments until almost completely melted, making sure to scrape and stir the bowl between each session. Continue to microwave and stir until almost all of the chocolate is melted, then just stir until the rest of the chocolate melts. Check the temperature and make sure it is between 88 to 90 degrees for this recipe. If it’s above 90 degrees, add an ounce of chocolate and stir to bring down the temperature.
Mold the Chocolate
Use a silicone spoon to add a tablespoon of the melted chocolate to each individual mold then spread it around so the entire mold is covered. Repeat with the second mold if you have two. Place the finished molds on a baking sheet and refrigerate for five minutes.
Layer Up
After refrigerating, add another tablespoon of chocolate into one of the molds then spread around. Don’t do them all at the time or your chocolate will harden and be hard to spread! Repeat with the other molds then freeze the mold for 10 minutes.
Take out
Put your gloves on and remove the molds from the freezer. Carefully remove the chocolate halves from each of the molds and set aside.
Flatten
Microwave a microwave safe flat plate for two minutes then place one of the halves on the hot plate using your gloved hand. Spin the half gently to smooth out the edges. Once the edges are smooth, place finished half in a cupcake liner. Repeat with six of your halves – you’ll do the others later.
Fill
Fill each of your chocolate bombs with a full packet of the mint hot cocoa mix, one Andes Mint, and as many of the mini marshmallows fit with you still being able to close the sphere. Reheat the same plate for two minutes and repeat what you did earlier with the other halves. But instead of putting the smoothed out half in a cupcake liner, place it on top of one of the filled hot chocolate bombs and press down gently to seal. Repeat with each of the halves until you have six hot chocolate bombs.
Decorate
Drizzle with any extra melted chocolate and add green sprinkles for St. Patrick’s Day. Make sure to do this quickly as the chocolate tends to harden quickly. Okay, now that your hot chocolate bombs are ready to go, you can either use them right away or store and use within 24 hours. To use the mint hot chocolate bombs, place one of the bombs in a large mug. You can make it even more fun by adding a chocolate sprinkle rim to the mug! Heat milk on the stove on medium heat until the edges are just beginning to bubble (you ideally don’t want it to boil) so that it’s warm enough to melt the hot chocolate but not scalding when you drink it! Remove the milk from the heat and pour 8 ounces of milk over top of the hot chocolate bomb in the mug. The hot milk will melt the chocolate sphere leaving with you a chocolately drink and lots of fun surprises! Once the bomb has fully melted, make sure to mix with a spoon to incorporate the hot cocoa mix and other flavorings into the milk. Top with additional marshmallows and sprinkles if desired – I like to add the Lucky Charms marshmallows here if you didn’t already add them into the bombs themselves!
Expert Tips
Just a few random tips based on our experience trying to make hot chocolate bombs! You’ll need six ounces of chocolate for every three hot chocolate bombs you want to make, this recipe is written for six hot chocolate bombs. Move quickly, especially once you’ve melted the chocolate as you don’t want it to harden before you can finish the bombs. This recipe is written for the mold linked in the supply list above, it’s a 2.75 inch mold. The recipe should work fine for any mold that is between 2.5 to 3 inches.
More Chocolate Desserts
If you like these chocolate treats, you’ll love these other chocolate desserts!
Chocolate cake shake – a milkshake and chocolate cake mixed together for one decadent drink! Chocolate delight – whether you call this striped delight or chocolate delight, it’s absolutely delightful! Chocolate dipped rice krispie treats – rice krispy treats get an upgrade when dipped in chocolate! Lots of tips for delicious treats! Snickers poke cake – chocolate cake combined with all the flavors you’d final in a Snickers bar, so good! Chocolate brownie cake – chocolate brownies but in cake form! Add chocolate icing for one delicious treat.
