Hot Cocoa Bombs with a Minty Twist
Hot cocoa bombs are all the rage, and it’s easy to see why. After all, there’s nothing better than a nice, steaming cup of hot cocoa on a cold winter day. While the frigid wind blows, you’re all snug in your toasty home drinking a cup of equally toasty chocolate goodness, safe from the falling temperatures and icy wind outside.
There’s really nothing quite as cozy as hot cocoa. In fact, the only thing better than hot cocoa is homemade hot cocoa bombs. Not only do they make a delicious mug of liquid Heaven, but they are also little works of art, to boot.
Our hot cocoa bombs have a delicious minty twist because we use Andes Mints in the recipe. It adds both an extra level of richness to the hot cocoa as well as an unexpected minty kick that goes perfectly with the chocolate.
And because the holidays are what we mostly focus on during the winter months, that little extra mint makes for a cozy feeling full of holiday cheer, as well.
Andes Mint Hot Cocoa Bombs
These Andes Mint hot cocoa bombs are relatively easy to make, so they’re the perfect kitchen project to do as a family. The kids can help fill the balls after you’ve made them, and they can even help decorate them.
If you need holiday gifts or someone you know has a winter birthday, these are also the perfect homemade gifts to give out to family and friends. Everyone loves hot cocoa, and they’ll think of you every time they drop one of these bombs into their steaming mug of milk.
Holiday Chocolate Bombs
The chocolate bombs are perfect for every holiday! These minty ones are a favorite for St. Patrick’s day for us. They are delicious in a cup of hot milk for breakfast. And also super yummy in a cup of hot milk with some Rum Chata or Whiskey or alcohol of your choice at night.
Although this recipe requires a bit of work – don’t worry, it’s not too much – it’s still an easy one. It features ingredients that are probably already in your pantry.
You’ll need items like melting chocolate, hot cocoa mix, mini-marshmallows, milk, Andes Mints, white chocolate, green food coloring, and a set of silicone molds to make these hot cocoa bombs. It’s not an overly involved recipe at all.
Choosing Your Chocolate
Before we go any further, let’s stop and talk about chocolate. All chocolate isn’t created equal, and it’s important to understand that. While you can use almost any kind of chocolate to make these cocoa bombs, we find that it always pays to use the best ingredients whenever possible. These bombs are no different.
The best chocolate for melting is something called couverture chocolate. It has a higher ratio of cocoa butter to coca. This helps it melt more smoothly and produces an incredibly rich texture and flavor. It’s also very shiny when hardened, which makes your bombs even prettier.
If you can’t find this chocolate, go for the highest quality chocolate you can find. Higher quality chocolates tend to have fewer additives, making them purer and creating a better final product.
If you’re new to baking, don’t know where to find couverture chocolate, and also aren’t sure what constitutes high-quality chocolate, you can use chocolate bark in a pinch or even chocolate morsels.
Making the Hot Cocoa Bombs
Making these Andes Mint cocoa bombs is a relatively straightforward affair. The only truly tricky part of the entire process is making the hollow chocolate balls themselves, and even that becomes easy after a few tries.
You’ll melt your chocolate and fill your molds, pouring out the excess and letting the remaining chocolate harden to form hollow half-balls. The rest of the recipe is mainly filling those hollow balls with your cocoa mix, marshmallows after you’ve warmed the edges enough to melt them and seal them together.
Hot Cocoa Bomb Variations
The beauty of these hot cocoa bombs is how versatile they are. You can change literally every part of this recipe to suit your needs. Get as creative as you want. There’s no end to the possibilities.
Make White Chocolate Bombs
To make white hot cocoa bombs, simply use white chocolate melting chocolate. It changes the flavor and color of the drink, making something entirely new.
Try Different Hot Cocoa Mixes
Choose any variety of hot cocoa mix you want. There’s an almost endless variety of hot cocoa mixes to choose from, many of which are flavored in interesting ways, so you can really get creative with your filling. You can even make your own mix.
Experiment with Different Fillings
Speaking of fillings, we chose Andes Mints for our little extra something-something for this recipe, but you could also use peppermint, spearmint, or even add a little cinnamon for an unexpected but delicious twist.
There’s really no limit to the possibilities of this recipe other than your imagination.
Storing Hot Cocoa Bombs
Store your hot cocoa bombs in an airtight container in a cool, dry place or in the refrigerator. This will keep them as fresh as possible for the longest amount of time.
When stored properly, your bombs can last anywhere from 6 to 12 months. However, to ensure the best flavor, you should use them within about 2 months.
Frequently Asked Questions
Q: What kind of chocolate should I use?
A: The best chocolate to use is couverture chocolate. It creates the best flavor and texture.
Q: Can I make hot cocoa bombs with white chocolate?
A: Absolutely! It will give you a different flavor and color, but it’s still delicious.
Q: Can I use different fillings in my bombs?
A: Yes! In fact, that’s part of the fun. Get creative with different hot cocoa mixes and add other ingredients like peppermint or even cinnamon.
Q: How long are hot cocoa bombs good for?
A: Hot cocoa bombs last from 6 to 12 months in a cool dry place or in the refrigerator. Use them within 2 months for the best flavor.
Q: Should I serve hot cocoa bombs with milk or water?
A: That’s a matter of personal preference. Either will work, but hot milk makes for richer hot cocoa.
Enjoy These Delicious Hot Cocoa Bombs
These hot cocoa bombs are delicious and so pretty. They make a great gift or just a fun way to keep hot cocoa on hand any time you or your family want a piping hot mug.
The hardest part of making these is molding the bombs themselves, but don’t worry, after a couple of times, you’ll get the hang of it. We encourage you to give this hot cocoa bombs recipe a try. Once you’ve mastered it, it will open up an entire world of creative possibilities for you.
OTHER RECIPES YOU WILL LOVE:
Banana Pudding Layer Cake
Butterfinger Hot Chocolate Bombs
Cake Mix Truffles with M&Ms
Chocolate Peanut Butter Cake
Andes Mint Hot Cocoa Bombs
- 12 Ounces of Melting Chocolate – Chips or Almond Bark
- 2 packets of Hot Cocoa Mix – about 1 heaping teaspoon in each Cocoa bomb
- 1 cup of Mini Marshmallows – about 5 to each Cocoa Bomb
- One package of Andes Mint Chocolates – 1 crumbled Andes Mint in each Cocoa Bomb – Andes Mints to decorate the tops
- 6 cups of Hot Milk
- 1 set of Silicone Molds
- Melted White Chocolate to drizzle on top
- Mint Green Food Coloring Gel
- Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy.
- Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds.
- Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes
- Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. These will be the bottom parts, or half of the Cocoa bombs.
- Heat a non stick Skillet, on low, and place one half ball with the open side down, melting just the edges for a few seconds, remove, place on a cookie sheet, and fill the Ball with the powdered Cocoa,
- Crumbled Andes Mint, and mini Marshmallows. Repeat, until all 6 Balls are done.
- Place the other half of the Chocolate balls in the skillet, with the open side down, and melt just the edges of the ball.
- Remove from the Skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb.
- Hold in place a few seconds to make sure the top and bottom are melted together.
- When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.
- Remove from the Refrigerator, and sit the cookie sheet on the counter.
- Place White Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts. Add the Mint Green Food Coloring Gel, and stir well.
- Place the melted chocolate in a Pastry bag, and pipe the White Chocolate over the Cocoa Bombs and sprinkle with Crumbled Andes Mints, placing one mint on the top.
- Place one Hot Cocoa Bomb in the bottom of a large mug, and pour heated milk over the top. Cocoa Bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa, and Enjoy!