These fun mint hot chocolate bombs are filled with Andes Mints, marshmallows, and hot cocoa mix! Combine them with colorful marshmallows for delicious St. Patrick’s Day hot chocolate bombs or really any time of the year!
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!
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 mold
- Instant read kitchen thermometer
- Food prep gloves
- Food scale
- Silicone spoon or food paintbrush
- Rubber spatula
- Medium bowl
- Small baking sheet
- Cupcake liners – it would be fun to make these green or rainbow colored if you’re doing St. Patrick’s Day hot chocolate bombs!
You’ll also need the actual ingredients needed for the bombs themselves. Here’s what you’ll need for these mint hot chocolate bombs.
- 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.
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.
Want to know if your chocolate is tempered? Smear a bit of the chocolate on a piece of parchment paper and place it in the fridge for a few minutes. If it is shiny and snaps in half after refrigeration, it’s tempered. If it bends, it’s not.
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.
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.
Put your gloves on and remove the molds from the freezer. Carefully remove the chocolate halves from each of the molds and set aside.
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 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.
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!
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.
Place the hot chocolate bomb in a mug then pour 8 ounces of hot milk over the bomb. The chocolate will melt leaving you with the hot cocoa mix, treats, and marshmallows in your drink!
As long as the liquid is warm, you could really use either, but I recommend milk for a rich and creamy hot chocolate.
These particular hot chocolate bombs are best used within 24 hours but can last in an airtight container or bag for up to a week.
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.
Mint Hot Chocolate Bombs
- 12 ounces couverture chocolate morsels or Ghirardelli baking chocolate bar
- 6 hot chocolate mix packets .85 to 1.25 oz each
- 6 Andes Mints
- mini marshmallows or dehydrated marshmallows
- sprinkles optional
- 8 oz whole milk for each hot chocolate bomb
- Microwave five ounces of chocolate in a microwave safe bowl for thirty seconds. If you’re using chocolate bars, make sure they are finely chopped so they melt evenly. After the thirty seconds, remove and stir then continue to microwave again for additional 15 second increments until almost completely melted. Make sure to stir and scrape the sides of the bowl with the rubber spatula between each of the increments. Check the temperature and make sure it is the correct temperature according to the type of chocolate you’re using. If it’s over, add an additional ounce of chocolate to bring the temp back down. (see notes section for temperatures). If you need to add the extra ounce of chocolate and it won’t melt in, microwave for an additional five seconds to get the final ounce to melt in.
- Use a spoon to add about one tablespoon of the melted chocolate to each of the molds. Use the back to spread the chocolate around, making sure to cover the entire mold all the way to the top. Place the finished mold on the baking sheet and refrigerate for five minutes.
- After refrigerating, bring the molds back out and add another heaping tablespoon of chocolate into the molds, this time one at a time, so the chocolate doesn’t harden before you can spread it. Use the back of the spoon to spread the second layer of chocolate around. Repeat for all molds.
- Freeze for 10 minutes.
- Once the bombs are frozen, it’s time to put on those gloves. Carefully use your gloved hands to remove the bombs from the molds.
- If you only have one mold, repeat steps from temper chocolate to remove bombs for the second set.
- Microwave a microwave safe flat plate for two minutes. Once the plate is heated, place six of the twelve halves on the hot plate – one at a time – using your gloved hand. Spin them gently to smooth the edges. Once the edges are smooth, place finished half in a cupcake liner. Repeat with all of the halves.
- Fill each of your chocolate bombs with a packet of the hot cocoa mix, one Andes Mint, and a spoon full of marshmallows.
- Reheat the same plate for two minutes and do the same thing you did earlier with the remaining six halves. As soon as a half is heated, place the half on top of one of the halves already in the liner and press lightly to seal the two halves together, making your final hot chocolate bomb.
- Drizzle with melted chocolate, add sprinkles, candies, or really whatever you want to make your hot chocolate bombs pretty!
- Heat milk over the stove on medium heat until the edges begin to bubble (not boil). Remove from the heat and pour 8 ounces of milk over one hot chocolate bomb in a large mug.
- Stir to melt the chocolate fully and mix the hot cocoa mix into the milk. Top with additional marshmallows or other toppings if desired.