Here’s how to make the best Andes mint hot cocoa bombs! This is perfect for St. Patrick’s Day or if you are craving chocolate mint.
What Are Hot Chocolate Bombs?
Also called hot cocoa bombs, these little treats are perfectly portioned desserts that explode when you pour hot milk on them. Everything you need to make the perfect cup of hot chocolate is in one hot cocoa bomb.
St. Patrick’s Day Dessert
There are tons of different desserts and lucky-themed treats you can make for St. Patrick’s Day, but this is one of my favorites! You could even give them away as a gift. Share them with someone you love along with some more Andes Mints and a cute green mug.
Hot Cocoa Bombs Video
If you are a visual learner and want to see the entire process, here is a really easy video I made. This is the video from my salted caramel hot cocoa bombs recipe. The entire process is the exact same, I just used a few different ingredients this time.
How To Make Andes Mint Hot Cocoa Bombs
The entire recipe is in an easy-to-read printable recipe card at the bottom of this post. First, I have some tips that explain it slowly, in case you need the extra help.
Ingredients
To make these hot cocoa bombs, here is what you need from the store:
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My Favorite Hot Cocoa Bomb Molds
You can either bath bomb molds in a pinch. If you are going to use a bath bomb mold, set them in a muffin tin so they don’t roll around. Use molds that have around 2-inch diameter size. In a set, this is the largest size. This silicone mold is the best value for your money and the perfect size.
Tips For Melting Chocolate
First, melt the chocolate. You can do this in the microwave or on the stove. No matter which way you choose to do it, make sure that you do it slowly. Melt them a little bit, stir them, and then melt them a little more. This will prevent the chocolate from burning.
Pour Melted Chocolate Into The Molds
Add just enough melted chocolate so that it thinly coats the inside of the molds. For a regular bath bomb mold this was about 2 tablespoons.
Then, use your spoon to smooth it around the inside edge.
When I used a silicone mold, I found it was easier to cut them apart so I could hold them easier.
Freeze The Molds
After you fill them with the chocolate, place them in the freezer for about 5 minutes. I found it was easier to place the molds in a muffin tin and put the entire muffin tin in the freezer.
Fill Chocolate Cups With Hot Chocolate Mix
Next, remove the chocolate from the molds. Fill half of the chocolate cups with hot cocoa mix and marshmallows.
Form The Cocoa Bombs
Heat up a plate in the microwave until it is warm to the touch. Then, take the empty half of the chocolate cup and touch it to the plate until it starts to melt slightly. As soon as it starts to melt a bit, place it on top of the filled cocoa bomb.
Use your fingers to spread the melted chocolate around the edges, sealing the two halves together.
Top With Green Chocolate Melts And Andes Mints
This is the fun part! Melt your green chocolate melts and use a spoon or piping bag to decorate the cocoa bombs. Add a bit of melted chocolate to the back of the Andes mint and stick it on top of your cocoa bombs!
Yum!
Dairy-Free Options
Feel free to use your favorite dairy-free milk. Oat milk tastes creamy and delicious in hot chocolate. You can use water, but it doesn’t taste as rich and delicious as when you use milk.
Andes Mint Hot Cocoa Bombs Recipe
Here is the entire recipe in the printable recipe card!
Andes Mint Hot Cocoa Bombs
These mint chocolate hot cocoa bombs are perfect for St. Patrick's day!
Ingredients
- 30oz Ghirardelli dark Chocolate melting wafers
- 2 C mint hot cocoa mix
- 1 C mini marshmallows
- 1 C green candy melts
- 8-12 Andes mint
Instructions
- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
- Using a small bowl, place ½ C of the dark chocolate and set aside for later.
- Using a heat-safe bowl, pour the chocolate into the bowl and place the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
- Spoon about 1-2 tbsp of the chocolate into the mold.
- Carefully swirl the chocolate to completely coat the inside of the mold.
- Lightly shake the extra chocolate back into the bowl.
- Place the coated molds into the fridge for 5-10 minutes.
- Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
- Carefully place the mold onto a cookie sheet.
- Repeat steps with remaining molds. You should now have 8 half-sphere molds.
- Carefully take the open side of the sphere and place it onto the warm plate to melt off the uneven edges to create a smooth edging.
- Place the shell back onto the cookie sheet and allow the edge to harden.
- Place the 1 C of the green candy melts into a small bowl and melt in the microwave until smooth.
- Spoon into the piping bag and set aside.
- Build the cocoa bombs.
- Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold.
- Place the top of the shell back onto the warm plate to melt the edges for a few seconds.
- Quickly place the melted edges onto the filled shell and gently press down.
- Cut the tip off the piping bag and drizzle candy melt over the cocoa bombs.
- Place an Andes mint onto the center. Allow to set before enjoying in an 8oz glass of steamed milk!
Nutrition Information:
Yield: 10 Hot Cocoa Bombs Serving Size: 1Amount Per Serving: Calories: 820Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 82mgCarbohydrates: 133gFiber: 6gSugar: 94gProtein: 5g
More Chocolate Recipes
If you enjoyed this recipe, here are some more chocolate recipes you should try next!
- No-Bake Chocolate Eclair Cake
- Chocolate Raspberry Iced Coffee
- Easy Chocolate Whipped Coffee
- Chocolate Truffles
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