These Andes Mint Hot Chocolate Bombs have everything you need to make the perfect cup of hot chocolate.….all in one little masterfully crafted explosion of flavor. All you need to do is add hot milk!
We love making hot cocoa bombs in our house! They look amazing and complicated but are actually easy to make. If you haven’t seen them, check out my M&M Valentine’s Day Hot Cocoa Bombs, or my DIY Hot Cocoa Bombs for St. Patrick’s Day!
But when the kids add them to their hot milk, the REAL fun happens!
If you or the adults in your life prefer coffee over hot chocolate, check out my White Chocolate Mocha Coffee Bombs – yum!
Basically, hot chocolate bombs and coffee bombs are a fun treat for the entire family, but they also make a GREAT holiday gift idea!
These mint hot chocolate bombs are ideal on a blustery winter day. They are also perfect for parties, movie nights, or sleepovers.
Traveling to the mountains for the holidays? They are super duper easy to package up and take with you to enjoy by the fire after a long day of skiing or playing in the snow.
I hope you decide to give these Andes Mint Hot Chocolate Bombs a try – don’t forget to fill them up with Homemade Hot Chocolate Mix!
Ingredients Needed For Andes Mint Hot Chocolate Bombs
Here’s everything you’ll need to make mint hot cocoa bombs! Please check the handy printable recipe card at the bottom of this post for the exact recipe!
- Chocolate Candy Wafer Melts
- Green Candy Wafer Melts
- Mint Chocolate Baking Chips – Andes Creme de Menthe are great or Wal-Mart makes a great substitute
- Hot Cocoa Mix – any brand will work or use my decadent homemade version!
- Miniature Marshmallows – white or multi-colored
- Green Sprinkles – mix of nonpareils and jimmies
- Glass Bowls
- Silicone Spatula
- Small Spoons
- Silicone Half Sphere Mold – look for the large ones that are at least 1.37″ deep
- Heat Safe Plates – make sure these are microwave safe
- Food Safe Gloves – optional
How To Make Andes Mint Hot Chocolate Bombs
Follow this simple process to make hot cocoa bombs. Once you do it once, it’ll be easy to repeat!
Begin by melting the chocolate candy melts until the wafers are melted, smooth, and creamy.
Next using the silicone molds, add approximately one tablespoon of the melted wafer candy and thoroughly coat the inside of the mold with the small spatula or the back of a spoon.
TIP: Make the edges a bit thicker so they are less likely to break when melting the two halves together. If the melted chocolate is pooled at the bottom of the silicone cup, spread again to evenly coat all sides.
Now you will want to place the molds in the refrigerator for 2 – 3 minutes to set.
While the chocolate-filled silicone molds are setting up in the fridge, melt 2/3 of the green candy melts.
Remove the molds from the fridge and repeat the same process with the remaining mold adding the green melted chocolate.
Place the molds back in the refrigerator and allow them to set up for 5 – 10 minutes.
Once they have set, remove from the fridge and slowly pull the mold away from the chocolate spheres. Start on the sides first then push lightly on the bottom to remove from the mold.
Place the chocolate halves on a cookie sheet or a piece of parchment paper. Avoid handing them as much as possible to avoid melting or fingerprint smudges.
Now you are going to heat up the small plates in the microwave. Set a green sphere with the open side down on the plate and twist it so that the edges slightly melt.
Immediately flip it back over and add a heaping tablespoon of hot chocolate mix, add in approximately 7 – 8 marshmallows, and finally a tablespoon of mint chocolate baking chips.
Next, place the chocolate sphere on the second plate and slightly melt the edges. Immediately place the chocolate sphere on top of the green sphere and twist to meld the two spheres together.
If you see any cracks that did not seal, use a spoon. Dip it in hot water, dry the spoon thoroughly and use it to smooth out the seam and any other imperfections.
Repeat the same process to make all 3 hot cocoa bombs.
Using the remainder of the green candy melts, place them in the microwave and melt until creamy and smooth.
Dip a spoon into the melted candy and drizzle back and forth over the top of the sphere. The top of the bombs will be the chocolate side.
Immediately add the sprinkles. Top with a few mint chocolate baking chips and allow to set and dry for 2 – 3 minutes
Now that you are ready to enjoy your mint hot chocolate bombs, heat about 8 oz of milk on the stove or in the microwave.
Place the hot cocoa bomb in a mug and very slowly pour the milk over the cocoa bomb. Stir gently to open the bomb. Continue stirring until the candy wafers have melted.
How To Use Mint Hot Cocoa Bombs Video
Wondering how to use hot cocoa bombs and get the yummy deliciousness out of the middle? This video will show you how easy it is!
Andes Mint Hot Chocolate Bombs Recipe Notes And Tips
- While spooning the melted candy wafers into the silicone mold, make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy.
- While handling the spheres, wearing food-safe gloves will help keep them from melting, and also minimize your fingerprints on them.
- If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted candy wafers along the seam and smooth with your finger, or a spoon.
- To melt the sphere edges, you can either use heated plates or a lightly heated frying pan. I have used both, and both are equally effective.
- To reduce fingerprint smudges on the chocolate molds, wear food-safe gloves to help maintain that smooth surface of the mold.
Variations Of Mint Hot Chocolate Bombs To Try
- Use a different flavor of hot chocolate in the cocoa bomb. Peppermint, white hot chocolate, salted caramel, or french vanilla would be a hit with your hot cocoa lovers!
- Change up the color of the cocoa bomb, so instead of green, use your favorite color or any color that matches the occasion for which you are making these cocoa bombs.
- Make the cocoa bomb all one color and use a different color candy melt to drizzle the top of bombs.
How long will these Mint Hot Chocolate Bombs keep?
These will keep for up to 2 weeks if kept in an airtight container in a cool dry place, and for up to a month in the refrigerator.
However, you may notice the coloring change slightly from being refrigerated.
Can I freeze these Mint Hot Chocolate Bombs?
You can, indeed! I like to wrap each sphere individually. I would suggest wrapping each one in plastic wrap and then a layer of aluminum foil.
Place them in a glass freezer-safe container and put them in the freezer. You can keep them frozen for 5 – 6 months.
How do I keep the Mint Hot Chocolate Bombs from cracking when removing from the mold?
I would like to give you a tried and true method but unfortunately, you will have a mishap every now and then.
The best advice I can give you is to be gentle and work slowly. 🙂
What is the best size silicone mold to use for these mint hot chocolate bombs?
I would suggest a mold not larger than 2.25″. This is the best size to fit into most standard-size mugs. Anything larger may be too big for most mugs. I love these molds!
More Yummy Chocolatey Treats To Enjoy
- Chocolate Caramel Shortbread Cookies
- Homemade Candy Christmas Tree Pretzels
- Rice Krispie Chocolate Chip Cookies
- White Chocolate Raspberry Cookies
- Fudgy Zucchini Brownies with Frosting
- 2/3 cup chocolate candy wafer melts
- 2/3 cup + 1/4 cup green candy wafer melts, divided
- 1/2 cup mint chocolate baking chips
- 3 heaping tsp hot cocoa mix
- 1/4 cup miniature marshmallows
- 2 tbsp green sprinkles
Heat the chocolate candy melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.
Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tbsp of the melted candy wafers into the molds. Thoroughly coat the inside of the mold with a small silicone spatula or the back of a spoon.
Place in the refrigerator for 2-3 minutes to set.
While the chocolate candy melts are setting, heat the ⅔ c of green candy melts as you did in step 1. Remove the silicone mold from the refrigerator, and repeat step 1, filling the remaining three molds with the green candy melts.
Pop back in the refrigerator to set for 5-10 minutes.
Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them.
You can either place them on the cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food-safe gloves)
Place the small plates in the microwave and heat for approximately 20 seconds. Place a green sphere open side down onto the first plate. Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 7-8 marshmallows. Top the marshmallows with about a tbsp of the mint chocolate baking chips.
Place a chocolate sphere on the second plate and twist. Once the edges are slightly melted, place it on top of the filled sphere. You can twist them slightly to help meld them together.
If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam. Repeat process to make 3 hot cocoa bombs.
Place the remaining green wafers in the microwave, and repeat step 1 to fully melt. Dip a spoon into the melted green candy and drizzle back and forth onto the chocolate side of the sphere.
Immediately add sprinkles, and top with mint chocolate baking chips. Let set for 2-3 minutes.
When you're ready to enjoy your hot cocoa bomb, heat 8 oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy wafers have melted and enjoy!
TIP: Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy.