Let the holiday season begin! These homemade hot cocoa 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.
What Is a Cocoa Bomb?
Hot Cocoa Bombs are an ingenious way to enjoy hot chocolate. Essentially, a hot cocoa 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 hot cocoa bombs in a mug of hot milk or alternatively place the bomb 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 Cocoa Bombs
To make these irresistible hot cocoa bombs, you need the following:
- 2 cups Chocolate Candy Melts
- 2 cups Hot Chocolate 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 (see links at the bottom of this post), Hobby Lobby, JoAnn’s, Michaels, etc.
To make them, you start by placing (brown) chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
Stir until the chocolate is nice and smooth.
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.
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.
Fill half of the molds with 2 tablespoons of hot chocolate mix, 1 tablespoon of crushed Thin Mint cookies, and 6-8 mini marshmallows.
In order 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 hot cocoa 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 hot cocoa bombs then immediately follow by sprinkling additional crushed cookie over them.
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.)
Thin Mint Hot Cocoa Bombs
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 tablespoon 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 tablespoon hot chocolate mix, 1 tablespoon 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 cocoa 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 hot cocoa bombs then immediately follow by sprinkling additional crushed cookies over them.
- Place the hot cocoa 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.
Video
Notes
Nutrition
Are hot cocoa 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 they 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 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!
If you are a fan of Thin Mint cookies, be sure to check out my recipe for No-Bake Peppermint Cookies – a Thin Mint Cookie copycat recipe.
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