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Andes Mint Chocolate Hot Cocoa Bombs

Enjoy the mint chocolate combination in these fun hot cocoa bombs!

Course Dessert
Cuisine American
Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 4 2 1/2" bombs

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

Instructions

  1. 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)

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

  7. 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.

  8. 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.

  9. Feel free to add extra Andes mint pieces, sprinkles, marshmallows or whatever else you want to the top while the melts are still warm.

  10. Place the bombs in your fridge to set the candy melts.

  11. To use the bombs: heat 1 1/2 c milk and pour over the top of the bomb. Enjoy!