Description
Indulge in a festive treat with these Andes Mint Hot Chocolate Bombs. Perfect for the holidays or any cozy night in, these chocolate spheres are filled with hot cocoa mix, mini marshmallows, and Andes Mint Chocolates. When placed in warm milk, they melt to create a rich, minty hot chocolate that’s both fun to make and enjoy.
Ingredients
Scale
Chocolate Shell
- 12 ounces melting chocolate (chips or almond bark)
Filling
- 2 packets of hot cocoa mix (about 1 heaping teaspoon per cocoa bomb)
- 1 cup mini marshmallows (about 5 per cocoa bomb)
- 1 package Andes Mint Chocolates
Additional
- 1 set silicone molds for shaping the bombs
- Melted white chocolate (for drizzling on top)
- Mint green food coloring gel
Instructions
- Prepare the Chocolate: Melt the 12 ounces of melting chocolate in a double boiler or microwave in short bursts, stirring frequently until smooth and fully melted.
- Color the Chocolate: Add a small amount of mint green food coloring gel to the melted chocolate and stir well to achieve a minty green hue.
- Form the Shells: Using the silicone molds, pour or brush the melted chocolate evenly inside each cavity, ensuring the sides are coated thoroughly. Place the molds in the refrigerator for about 10 minutes to let the chocolate set hard.
- Add the Filling: Once the shells are hardened, fill each mold half with one teaspoon of hot cocoa mix, about five mini marshmallows, and a couple of chopped Andes Mint Chocolates.
- Seal the Bombs: Cover the filled half with more melted chocolate, sealing the edges carefully to form a complete sphere. Refrigerate again for about 15 minutes to set fully.
- Decorate: Drizzle melted white chocolate on top of the bomb shells for decoration and extra flavor.
- Serve: To enjoy, place one hot chocolate bomb in a mug and pour hot milk over it. Watch the bomb melt, releasing the cocoa, marshmallows, and Andes Mints into the milk for a decadent hot chocolate experience.
Notes
- Use high-quality melting chocolate or almond bark for the best flavor and smooth texture.
- If you don’t have silicone molds, you can shape the chocolate halves on parchment paper, but silicone molds make the process easier and neater.
- Store finished hot chocolate bombs in an airtight container in a cool, dry place or the refrigerator to prevent melting.
- Feel free to adjust the amount of hot cocoa mix and marshmallows to suit your taste.
- These bombs make excellent gifts when wrapped in cellophane or decorative boxes.
