HOT COCOA BOMBS WITH A MINTY TWIST
Hot cocoa bombs are all the rage, and it’s easy to see why. After all, there’s nothing better than a nice, steaming cup of hot cocoa on a cold winter day. While the frigid wind blows, you’re all snug in your toasty home drinking a cup of equally toasty chocolate goodness, safe from the falling temperatures and icy wind outside.
There’s really nothing quite as cozy as hot cocoa. In fact, the only thing better than hot cocoa is homemade hot cocoa bombs. Not only do they make a delicious mug of liquid Heaven, but they are also little works of art, to boot.
Our hot cocoa bombs have a delicious minty twist because we use Andes Mints in the recipe. It adds both an extra level of richness to the hot cocoa as well as an unexpected minty kick that goes perfectly with the chocolate.
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!
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