Name: Andes Mint Chocolate Hot Cocoa Bombs
Prep time: 10 min
Total time: 30 min
Ingredients: 1 c chocolate chips (plus extra for tempering); 8 Tbsp hot cocoa mix (I used Stephen's Mint Truffle); marshmallows (puffed or dehydrated); Andes mint pieces; candy wafers (optional); 1 1/2 c milk

Andes Mint Chocolate Hot Cocoa Bombs – If mint and chocolate are a favorite combination of yours, then don’t miss these delicious Andes mint hot cocoa bombs!

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Well, I’ve decided to hop on the hot cocoa bomb train! And why not? Hot cocoa bombs are fun, sweet and easier to make than you might think. All you need is the right tools and a few simple tips and you’ll be on your way.

Let’s start with a few of the basics

What kind of chocolate should I use?

All chocolate is not created equal. This is why starting with the right kind of chocolate for hot cocoa bombs will increase the likelihood of success the first time you try. No one wants to waste time (and chocolate) on avoidable mistakes. Here’s what I’ve learned about the different types of chocolate and why they will, or won’t, work for hot cocoa bombs:

Candy wafers – Candy wafers are not real chocolate so while they are easy to work with, they don’t give a good chocolate taste. I would not recommend using these for bombs but they work great for a little drizzle on the top.

Chocolate chips – Chocolate chips are easy to work with and melt really well. Using a high quality brand, such as Ghiradelli, will get you better results. Additionally, using chocolate with a higher cocoa content (60% or more) will produce better finished products.

Chocolate bar – A high quality chocolate bar (not Hershey’s or the like) that lists cocoa butter as one of the ingredients and is at least 60% cocoa is the best choice. They melt well and you will end up with a good bomb at the end. Lindt, Lindor and Ghiradelli are all good choices.

Tempering chocolate

If you’ve ever watched any type of baking show where the bakers work with chocolate, you’ve heard the term “tempering/tempered chocolate”. Basically what it means is that there is an ideal temperature for each type of chocolate (white, milk, semi and dark) where you will get a shiny finish and not streaks when working with them.

When I started making hot cocoa bombs, the most helpful information I found about tempering chocolate that was easy to understand and follow along with is from Sugar Spun Run. Sam goes into the process in depth and I highly recommend checking her post out if you are new to tempering chocolate.

What temperature should my chocolate be at?

White – 82 to 84 degrees F

Milk – 86 to 88 degrees F

Semisweet – 87 to 91 degrees F

Dark – 87 to 91 degrees F

Supplies Needed to Make Hot Cocoa Bombs

silicone mold (I used these 2 1/2″ molds)
hot cocoa mix (I used Stephen’s Mint Truffle hot cocoa mix)
Andes mint pieces
marshmallows (I used dehydrated marshmallows)
spoon
candy wafers (optional)
ziploc bag (for piping melting wafers)
digital thermometer
microwavable glass bowl

How to Make Andes Mint Chocolate Hot Cocoa Bombs

First, melt your chocolate. You can do this in 15-30 second increments, stirring well each time. You don’t want to get the chocolate too hot. Keep some extra chocolate on hand to help cool the chocolate down if it gets too hot. (refer to the temperatures listed above)

Once the chocolate is melted, use a spoon to scoop some chocolate into the mold. I found that it worked well to start with a heaping tablespoon first and then add more as needed. I used a regular metal teaspoon to scoop the chocolate into the molds and then used the back of the spoon to push it up the sides. Go all the way to the top of the mold. It’s not a problem to go a little over the top.

*PRO TIP* If you have a lot of molds you are filling, make sure to check the temperature of the chocolate periodically. If it goes below the ideal temperature range, heat it up again to get back in the correct range.

Next, put the mold(s) in the fridge for 15-20 minutes. They are ready to come out when the chocolate is solid. Check for any spots that look thin and add more chocolate as needed. Put back in the fridge if necessary.

To release the chocolate from the molds, gently pull the mold away from the sides of the chocolate so it’s separated all the way around. Then push on the bottom of the mold to pop it the rest of the way out. Repeat until all the chocolate is out.

Heat a pan on the stove on the lowest heat. Then turn it off. Pick up one chocolate half and place it on the pan for a second or two to smooth out the edges. Repeat with all halves.

To fill the hot cocoa bombs

Use a tablespoon to scoop the hot cocoa mix into one of the domes. Then add some Andes mint pieces and marshmallows.

To seal the bomb, put one empty dome on the hot pan for a second or two and then place it carefully on top of the filled dome. You can then use your finger to gently wipe any excess chocolate around the seam.

To decorate the hot cocoa bombs

Follow the directions on the bag to melt the candy wafers in a small bowl in the microwave, stirring until smooth. Pour the melted wafers into a small ziploc bag and trim a tiny bit off one corner. Let the melts drizzle out, moving your hand back and forth above the bombs until you have the desired amount.

Feel free to add extra Andes mint pieces, sprinkles, marshmallows or whatever else you want to the top while the melts are still warm. Place the bombs in your fridge to set the candy melts.

*PRO TIP* Don’t squeeze the bag too much or your drizzle won’t come out in smooth, straight lines. They will look squiggly.

And there you have it! Your very own hot cocoa bombs!

To use them, heat 1 1/2 cups milk and pour over the top of the hot cocoa bomb, then stir to mix.