Mint Chocolate Bombs

Andes Hot Cocoa Mint Chocolate Bombs – If you love mint and chocolate together, these delicious Andes mint hot cacao bombs are for you!

So, it is time you decided to jump on the hot cocoa bomb train. Why not? Hot cocoa bombs can be fun and sweet, and they are much easier to make than most people think. You only need the right tools and some basic tips to get started.

Let’s begin with the basics.

What Kind of Chocolate Should I Use?

Every chocolate is different. You will have greater success the first time if you choose the right type of chocolate to make hot cocoa bombs. You won’t want to waste time (and chocolate) on avoidable mistakes. Here are the findings about different types of chocolate, and how they work in hot cocoa bombs.

Candy wafers: They don’t taste like real chocolate. They are very easy to use, but you won’t get a good chocolate flavor. These are not recommended for bombs, but they can be drizzled on top.

Choco chips: These are very easy to use and melt really well. You will achieve better results by using a quality brand like Ghiradelli. In addition, using chocolates with higher cocoa levels (60% or higher) will yield better products.

Chocolate bar: High quality chocolate bars (not Hersheys, or the like) that list cocoa butter among the ingredients and are at least 60% cocoa is the best option. They will melt quickly and leave you with a delicious bomb at the end. Lindt, Lindor, and Ghiradelli all make good choices.

How to Temper Chocolate

You’ve probably heard of “tempering/tempered chocolate” if you’ve ever seen a baking show where the bakers work with chocolate. It basically means that each type of chocolate (white, milk, semi, and dark) has an ideal temperature where it will give you a shiny finish and not streaks when you work with them.

The best information about tempering chocolate for when you are first starting to make hot cocoa balls was from Sugar Spun Run. There is an in-detail process, and it is recommended to read her post if you’re new to tempering chocolate.

What temperature should my chocolate be at?

White – 82 to 84°F

Milk – 86 to 88°F

Semisweet – 87 to 91°F

Dark – 87 to 91°F

Supplies Required to Make Hot Cocoa Bombs

  • silicone mold
  • hot cocoa mix
  • Andes mint pieces
  • marshmallows (dehydrated marshmallows)
  • spoon
  • candy wafers (optional)
  • ziploc bag (for piping melting wafers)
  • digital thermometer
  • microwavable glass bowl

How to Make Andes Hot Cocoa Mint Chocolate Bombs

First, you need to melt your chocolate. This can be done in increments of 15-30 seconds, stirring well each time. You don’t want to get the chocolate you’re using too hot. To cool down the chocolate if it becomes too hot, keep some extra chocolate nearby. Please refer to the temperature table above.

Use a spoon to scoop the chocolate into the mold once it has melted. It worked best to use a heaping tablespoon of chocolate first, and then add more. To scoop the chocolate into the molds, you can use a regular metal teaspoon and the back of a spoon to push it up to the sides. Make sure you get all the way to the top of your mold. It is okay to go a little beyond the mold’s top.

PRO TIP: When you need to fill many molds, ensure that you check the temperature of your chocolate regularly. You can heat it again if it falls below the recommended range to get it back to the right temperature.

Then, the molds should be kept in the refrigerator for at least 15-20 minutes. When the chocolate is solid, they are ready for you to take out. If you see any areas that appear thin, add more chocolate as needed. If necessary, place it back in the refrigerator.

Gently pull the mold from the sides of the chocolate to separate it all the way around. Then, push the bottom of your mold until it pops out the rest of the way. Repeat this process until all of the chocolate has been removed.

Place a pan on the stove over the lowest heat. Then, turn it off. Place one chocolate half on the pan for a second or two in order to smooth out the edges. Repeat with the other halves.

To fill the hot cocoa bombs

To scoop the hot cocoa mixture into the domes, use a tablespoon. Then, add marshmallows and Andes mint pieces.

Place one empty chocolate dome on the hot pan and let it sit for a second or two before placing it on top of the filled dome. You can simply use your finger to gently wipe any excess chocolate from around the seam.

To decorate the Mint Chocolate Bombs

Follow the instructions on the bag in order to melt the candy wafers in a small bowl in the microwave. Stir until it is smooth. Then, pour the melted wafers in a small Ziploc bag and trim a corner (just a tiny bit). Allow the melts to drip out, moving your hand over the bombs until the desired amount is reached.

While the melts remain warm, you can add additional Andes mint pieces, sprinkles, marshmallows, or whatever you prefer on top. To set the candy melts, keep the bombs in the fridge.

PRO TIP: Do not squeeze the bag too hard or your drizzle will not flow in smooth, straight lines. They will appear squiggly.

There you go! You can now make your own hot cocoa bombs

You need to heat 1 1/2 cups milk, pour it over the hot cocoa bomb, and stir to mix when you want to use them.

Mint Chocolate Bombs Recipe Card

Ingredients

  • 1 c chocolate chips plus extra for tempering
  • 8 Tbsp hot cocoa mix (you may use Stephen’s Mint Truffle)
  • marshmallows (puffed or dehydrated)
  • Andes mint pieces
  • candy wafers optional
  • 1 1/2 c milk

Instructions

  1. First, you need to melt your chocolate. This can be done in increments of 15-30 seconds, stirring well each time. You don’t want to get the chocolate you’re using too hot. Make sure to have some extra chocolate near you to help cool the chocolate down if it does get too hot. (Please refer to the temperatures listed above.)
  2. Use a spoon to scoop the chocolate into the mold once it has melted. It worked best to use a heaping tablespoon of chocolate first, and then add more. To scoop the chocolate into the molds, you can use a regular metal teaspoon and the back of a spoon to push it up to the sides. Make sure you get all the way to the top of your mold. It is okay to go a little beyond the mold’s top.
  3. Then, the molds should be kept in the refrigerator for at least 15-20 minutes. When the chocolate is solid, they are ready for you to take out. If you see any areas that appear thin, add more chocolate as needed. If necessary, place it back in the refrigerator.
  4. Gently pull the mold from the sides of the chocolate to separate it all the way around. Then, push the bottom of your mold until it pops out the rest of the way. Repeat this process until all of the chocolate has been removed.
  5. Place a pan on the stove over the lowest heat. Then, turn it off. Place one chocolate half on the pan for a second or two in order to smooth out the edges. Repeat with the other halves.
  6. To scoop the hot cocoa mixture into the domes, use a tablespoon. Then, add marshmallows and Andes mint pieces.
  7. Place one empty chocolate dome on the hot pan and let it sit for a second or two before placing it on top of the filled dome. You can simply use your finger to gently wipe any excess chocolate from around the seam.
  8. Follow the instructions on the bag in order to melt the candy wafers in a small bowl in the microwave. Stir until it is smooth. Then, pour the melted wafers in a small Ziploc bag and trim a corner (just a tiny bit). Allow the melts to drip out, moving your hand over the bombs until the desired amount is reached.
  9. While the melts remain warm, you can add additional Andes mint pieces, sprinkles, marshmallows, or whatever you prefer on top. 
  10. To set the candy melts, keep the bombs in the fridge.
  11. You need to heat 1 1/2 cups milk, pour it over the Mint Chocolate Bombs, and stir to mix when you want to use them.
  12. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top