Mint Hot Chocolate Bombs

Have you tried the latest craze? Hot Chocolate Bombs are everywhere and there is a good reason why. Not only are they fun, but they taste amazing! The best part? They are not that hard to make yourself at home. Making them the perfect homemade treat! Today I am sharing an incredibly delicious Mint Hot Chocolate Bombs recipe that takes amazing as a hot chocolate or a mint mocha!

Hot Chocolate Bombs with Mint

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Have you heard of the latest craze? Hot Chocolate Bombs are everywhere! They are this decadent warm treat that has a fun eruption as it melts in your cup.

Want to know my secret? Hot Chocolate Bombs are also a fantastic way to make a delicious Mocha treat! Instead of milk, simply pour coffee over your bomb.

One of my favourite treats is a Mint Mocha and this Mint Hot Chocolate Bomb makes an incredible Mint Mocha! Plus my kids love their mint hot chocolates, so one batch makes delicious warm drinks for all of us!

Mint Hot Chocolate Bombs Recipe

Ingredients

2/3 cup chocolate candy wafer melts
2/3 cup + 1/4 cup green candy wafer melts, divided
1/2 cup mint chocolate baking chips
3 heaping tbsp hot cocoa mix
1/4 cup miniature marshmallows
2 tbsp of green sprinkles

Supplies

2 glass bowls
Silicone spatula
3 small spoons
Silicone half sphere mold (I prefer using the largest one, but you can use whatever size suits your preference)
2 small heat safe plates
Food safe gloves (optional)

Directions

First up, the chocolate!

Heat the chocolate candy melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.

Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tablespoon of the melted candy wafers into half of the molds. Make sure you leave half of the molds for green! Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy.

Place in the refrigerator.

Now green!

Now we need to melt the green candy melts. Heat the 2/3 cup of green candy melts as you did with the chocolate candy melts. Remove the silicone mold from the refrigerator, and repeat step 1, filling the remaining molds with the green candy melts. Pop back in the refrigerator to set for 5-10 minutes.

Remove from molds

Once set, remove the mold from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. You can either place them on the cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, you can also wear food safe gloves).

Filling the hot chocolate bombs

Place the two small plates in the microwave and heat for approximately 20 seconds. Place a green sphere open side down onto the first plate.

Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tablespoon of hot cocoa mix, and about 7-8 marshmallows. Top the marshmallows with about a tablespoon of the mint chocolate baking chips.

Place a chocolate sphere on the second plate and twist. Once the edges are slightly melted, place it on top of the filled sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam.

Repeat process to make 3 hot cocoa bombs.

Decorating

Place the remaining green wafers in the microwave, and repeat step 1 to fully melt. Dip a spoon into the melted green candy and drizzle back and forth onto the chocolate side of the sphere. Immediately add sprinkles, and top with mint chocolate baking chips. Let set for 2-3 minutes.

Enjoying a hot chocolate bomb

When you’re ready to enjoy your hot chocolate bomb, heat milk in the microwave or on the stovetop. Place your hot chocolate bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot chocolate bomb explode. Continue stirring until the candy wafers have melted, and enjoy!

Making a Mint Mocha Bomb

Turning your drink into a Mint Mocha with these hot chocolate bombs is super easy. Instead of using milk, brew a nice strong cup of coffee. Add your Mint Hot Chocolate Bomb to a mug. Pour the hot coffee over the hot chocolate bomb. Stir until completely melted and enjoy!

What I love about using coffee with hot chocolate bombs is the incredibly rich and delicious flavours. It is very much like the Mexican Coffee we enjoyed on vacations we were able to take in the before times!

For now, I will kick back and we will enjoy our hot chocolate bombs!

Hot Chocolate Bomb Making Tips

As with many of these types of projects, the key is to simply master the techniques. With a bit of practice, these are incredibly fun and easy to make. If you are running into issues, here are a few tips.

While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them.

If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted candy wafers along the seam and smooth with your finger, or a spoon.

Rough or thin edges. If the edges of your spheres are too rough or thin it can be very hard to connect them. Ensure you don’t over melt your chocolates. If your melts are too liquid, they will slide down and pool in the bottom of the mold before setting. If this is an issue, you can chill the mold before adding the chocolate. It will help the melts set up faster and give you a thicker edge.

To melt the sphere edges, you can either use heated plates, or a lightly heated frying pan. I have used both, and both are equally effective.

These will keep for up to 2 weeks if kept in an airtight container in a cool dry place, or up to a month in the refrigerator, but the coloring may change slightly from being refrigerated. Ours never last that long!

With this hot chocolate bomb recipe I have shared how to use candy melts to make your hot chocolate bombs. That is because candy melts are VERY forgiving. But, at the end of the day, I firmly believe in the quality of ingredients being extremely important. If you are comfortable tempering real chocolate, I highly recommend using real chocolate in this recipe (my preference is for Callebaut Couverture). The resulting drinks will be taken up to a while new level of luxurious decadence!

More Magic!