| |

Thin Mint Hot Chocolate Bombs Recipe

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Let the holiday season begin! These homemade hot chocolate bombs have all of your favorite flavors from classic thin mint cookies. Combine with milk for a perfect drink that will make you feel like a kid again.

Mint Cocoa Bomb topped with crushed peppermint cookies.

What Is a Hot Chocolate Bomb?

Hot Chocolate Bombs are an ingenious way to enjoy hot chocolate. Essentially, a hot chocolate bomb is a small, round chocolate sphere filled with hot chocolate mix and miniature marshmallows.

When combined with hot milk, the chocolate sphere (ball) melts and the hot chocolate mix and toppings are released into the milk. You can either place the chocolate bombs in a mug of hot milk or place it in a mug and pour hot milk over it. Either way, all you have to do is stir until the hot chocolate mix and chocolate have dissolved, and then enjoy!

Ingredients

What type of hot chocolate mix you use is up to you. Some already have powdered milk in the mix, others don’t. If it already has milk in the mix, the result will be a creamier, richer hot chocolate.

For the miniature marshmallows, it’s perfectly acceptable to use the regular store-bought. If you can find them, look for dehydrated miniature marshmallows. (They will be similar to the marshmallows that are in cereal.)

For making the chocolate shell and colored drizzle, you need chocolate candy melts. You can find bags of chocolate melts online, at Walmart, Hobby Lobby, etc.

How To Make Hot Chocolate Bombs

To make these irresistible chocolate bombs, you need the following:

  • 2 cups Chocolate Candy Melts
  • 2 cups Hot Chocolate or Hot Cocoa Mix
  • 2 cups Mini Marshmallows
  • ¼ cup Green Candy Melts
  • 6 Crushed Thin Mint Cookies
  • Glass mixing bowls and spatulas
  • A chocolate mold

You also will need a glass mixing bowl and a mold for the chocolate bombs. You can use a metal bowl as shown in these pictures or a silicone mold. If you don’t already have one, you can purchase a mold at Amazon (this is my affiliate link), Hobby Lobby, JoAnn’s, Michaels, etc.

Chocolate melting wafers in glass bowls.


To make them, you start by placing (brown) chocolate candy melts chocolate wafers in a microwave-safe bowl and melt in the microwave per the directions on the package.

Melted chocolate melting wafers being stirred in a glass bowl.

Stir until the chocolate is nice and smooth.

Smooth, melted chocolate being stirred.


Next, place 2 tablespoons of melted candy into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with the remaining 11 bomb mold halves.

Place the molds in the freezer for about 5 minutes so that it will harden.

Pouring melted chocolate into a hot chocolate mold.

Remove the molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.

Removing chocolate shell from a mold.

Fill half of the molds with 2 tablespoons of hot chocolate mix, 1 tablespoon of crushed Thin Mint cookies, and 6-8 mini marshmallows.

To make two chocolate halves stick together, heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.

Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.

Immediately press the warmed edge of the chocolate cup to the top of one of the filled cups. This will join the two halves of the chocolate bomb.

To decorate, place the green candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.

Using a piping bag or a fork, drizzle the green candy melts over the assembled chocolate bombs then immediately follow by sprinkling additional crushed cookies over them.

Decorating hot chocolate bombs with crushed cookies.

Another decorating idea is to omit the cookie crumble and sprinkle a few mini-M&Ms on them. (Note:  M&M’s won’t melt in hot beverages.)

Variations

You can use white chocolate wafers to create white chocolate bombs.

Feel free to alter this recipe to make it your own. Additional fillings to consider are miniature chocolate chips, crushed candy canes, a little instant coffee for a mocha twist, a pinch of salt to elevate the chocolate and sprinkles – you get the idea. 

How To Use Hot Chocolate Bombs

To use the hot chocolate bombs, place them in a mug and pour 2 cups hot milk over the top. If the hot chocolate mix that you used is made with milk, then you can use hot water instead. Stir until the chocolate bombs have completely melted and enjoy!

Are hot chocolate bombs gluten-free?

It depends on the ingredients that are used to make them. It’s very easy to make them gluten-free since most of the ingredients are naturally gluten-free. Be sure to look at the labels.

Can hot chocolate bombs be shipped?

The short answer: Yes, they can be shipped. However, it is not recommended to ship them during warmer months because chocolate does melt. (Here is a guide to shipping food through the USPS.)

How many calories are in a cocoa bomb?

Too many. According to my recipe plug-in, there are over 1000 calories in 1 hot chocolate bomb, and that does not include the milk. Yikes!

Thin Mint Hot Chocolate Bombs

These delicious homemade hot chocolate bombs have the great flavors of classic Thin Mint Cookies. Combine with milk for a perfect holiday beverage that both the young and young-at-heart will love.
4.72 from 7 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Additional Time: 20 minutes
Total Time: 35 minutes
Servings: 6 chocolate bombs
Calories: 1024kcal

Ingredients

  • 2 cups Chocolate Candy Melts
  • 2 cups Hot Chocolate Mix
  • 2 cups Mini Marshmallows
  • ¼ cup Green Candy Melts
  • 6 Crushed Thin Mint Cookies

Instructions

  • Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
  • Place 2 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
  • Place the chocolate filled bomb molds into the freezer for 5 minutes.
  • Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
  • Fill 6 of the molds with 2 tbsp hot chocolate mix, 1 tbsp crushed cookies, and 6-8 mini marshmallows.
  • Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  • Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  • Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot chocolate bomb.
  • Place green candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
  • Using a piping bag or a fork, drizzle the green candy melts over the assembled chocolate bombs then immediately follow by sprinkling additional crushed cookies over them.
  • Place the hot chocolate bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.

Notes

Tip: If you are using individual molds, use a muffin tin to hold the halves.
To use the hot chocolate bombs, place them in a mug and pour 2 cups hot milk over the top. If the hot chocolate mix that you used is made with milk, then you can use hot water instead.
Stir until the chocolate bombs have completely melted and enjoy!

Nutrition

Serving: 1 | Calories: 1024kcal | Carbohydrates: 186g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 844mg | Fiber: 8g | Sugar: 145g
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!
Placing a hot cocoa bomb into a ceramic mug.

If you are a fan of Thin Mint cookies, check out my recipe for No-Bake Peppermint Cookies – a Thin Mint Cookie copycat recipe.

Sharing is caring!

Similar Posts

4.72 from 7 votes (7 ratings without comment)

Leave a Reply

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

Recipe Rating