Mint Hot Chocolate Bombs
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5
10 reviews
Excellent
Mint Hot Chocolate Bombs
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Mint Hot Chocolate Bombs are hollow chocolate spheres filled with hot chocolate mix, Andes mints, and mini marshmallows. When placed in heated milk, they melt to release their contents, creating a rich mint-flavored hot cocoa. The recipe requires melting chocolate in stages and molding it carefully to form the bomb shells with even coverage.
Description
This recipe uses couverture or high-quality baking chocolate melted carefully in short intervals to avoid overheating. Chocolate is spread inside sphere molds to create hollow shells. Hot chocolate mix, mint pieces, and marshmallows are placed inside before sealing with more chocolate. The bombs can be decorated with sprinkles if desired. When dropped into warm milk, the chocolate melts, releasing the mix and mints for a fragrant, creamy drink.
The process highlights chocolate tempering techniques to maintain shine and snap. The recommended mold size is about 2.75 inches, but similar-sized molds can be used. Quick work is essential once the chocolate is melted to avoid premature hardening. Melting and molding in small batches ensures freshness and avoids waste.
The bombs are best enjoyed soon after assembly, ideally within 24 hours, to preserve their quality. Proper drying of molds without lint is advised. The recipe is scalable, using about six ounces of chocolate for every three bombs.
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Ingredients
- 12 ounces couverture chocolate morsels or Ghirardelli baking chocolate bar
- 6 hot chocolate mix 85 to 1.25 oz each, packets
- 6 Andes mints
- mini marshmallows or dehydrated marshmallows
- Sprinkles optional
- 8 oz milk for each hot chocolate bomb, whole
Instructions
- 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.
Notes
- Work in batches of 10 ounces of chocolate if using two molds to prevent excess chocolate from sitting unused.
- To lower chocolate temperature if overheated, add a small amount of additional chocolate and stir to cool.
- Test tempering by chilling a small smear on parchment: it should harden shiny and snap crisply.
- Use molds that are 2.5 to 3 inches in size for best results; the recipe is designed for 2.75-inch molds.
- Move quickly when spreading and molding melted chocolate to avoid hardening before assembly.
- Let silicone molds air dry or pat with a paper towel instead of using cloth to avoid lint contamination.
- Consume the hot chocolate bombs within 24 hours for optimal freshness.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
42g
(14%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
12mg
(4%)
Sodium
268mg
(11%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
64IU
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6bombs
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 268mg | 11% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 64IU | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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