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Andes Mint Hot Cocoa Bombs

These Andes Mint hot cocoa bombs are delicious and adorable. Hot cocoa bombs make great gifts or just to keep on hand when you want a mug.
Course Desserts, Drinks
Cuisine American
Prep Time 30 minutes
Servings 6 Servings

Ingredients

  • 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

Instructions

  • 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!