These Boozy Mint Hot Chocolate Bombs are just for adults and filled with mint liqueur, hot cocoa, marshmallows and topped with Andes mint candy! It’s a great way to warm up on a cold day or celebrate St. Patrick’s Day with!
This Cocoa Bomb is for the Adults!
This is probably one of my favorite cocoa bombs that I’ve made. One because it has booze in it and two because of the mint chocolate flavor. They are so easy to make with this step by step tutorial. Give these Boozy Mint Hot Chocolate Bombs a try today!
Boozy Hot Cocoa Bombs Tips
- Don’t overcook the chocolate!
- Smooth out any air bubbles in chocolate after placing it in silicone mold using the back of a spoon.
- To avoid fingerprints or melting wear food safe gloves.
- Want more booze? Add a second dropper filled with booze.
- Make sure the chocolate is firm before building.
- Skip the alcohol and make them non-alcoholic.
- To store, keep them in an airtight container in fridge to avoid melting.
Ingredients
Hot cocoa mix
Milk chocolate candy melts
Mini marshmallows
Green candy melts
Andes mint chocolate squares
Creme de Menthe Liqueur
Andes creme de menthe baking chips (optional)
Will Also Need
XL Semi-Sphere Silicone Molds
Plastic Dropper
Parchment Paper
Meat Thermometer
Ziploc Bag
Bowl
Spoon
Hot Milk
Mug
Hot Plate
How to Make Boozy Mint Hot Cocoa Bombs
Add milk chocolate candy melts to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
Spoon melted candy melts into the molds making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate throughout the mold.
Place molds in the freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don’t pop out easily, place back in freezer for a few more minutes.
Build the Cocoa Bombs
Fill one half of the chocolate molds with 1 ½ tbsp hot chocolate mix and mini marshmallows. If you want more mint flavor you can add some Andes mint baking chips to inside of the cocoa bomb.
Heat a plate in the microwave for about 45 seconds or until hot. Press the empty chocolate mold half open-side-down onto the flat portion of the warm plate and twist back and forth for a few seconds to gently melt the rim of the chocolate.
Immediately press this warmed edge chocolate cup to the top of the filled cup. This will join the two halves of the hot cocoa bomb. If you are having trouble getting the two halves to join, you can carefully rub your finger around the line to seal the together or pipe melted chocolate around to seal together.
Place the hot cocoa bombs into the freezer for 5 minutes to harden.
Decorate and Add Booze to Cocoa Bombs
Add green candy melts to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
Put melted chocolate in a ziploc bag, seal and snip off a corner. Pipe melted chocolate across the top of the cocoa bomb and place an Andes mint chocolate square on top of melted chocolate. Allow to harden for a few minutes.
Fill the plastic dropper with Creme de Menthe Liqueur.
Heat up a meat thermometer in a cup of boiling water. Use the heated meat thermometer to make a hole in the top of the cocoa bomb where you want the dropper to go. Carefully and lightly push down to allow the chocolate to melt and make a hole.
Place the dropper filled with the liqueur inside the hole. Seal by piping some melted milk chocolate around the hole and allow to harden.
How to Use a Boozy Hot Cocoa Bomb
To use a hot cocoa bomb, carefully place in the bottom of a cup. Heat milk separately in microwave or on stovetop. Pour piping hot milk in cup over top of hot cocoa bomb and watch it open up. Squeeze the liquor from the plastic dropper and remove. Stir and enjoy!
Recipe
Boozy Mint Hot Chocolate Bombs
Ingredients
- Hot cocoa mix
- Milk chocolate candy melts
- Mini marshmallows
- Green candy melts
- Andes mint chocolate squares
- Creme de Menthe Liqueur
- Andes creme de menthe baking chips optional
Will Also Need
- XL Semi-Sphere Silicone Molds
- Plastic Dropper
- Parchment Paper
- Meat Thermometer
- Ziploc Bag
- Bowl
- Spoon
- Hot Milk
- Mug
- Hot Plate
Instructions
- How to Make Boozy Mint Hot Cocoa Bombs
- Add milk chocolate candy melts to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
- Spoon melted candy melts into the molds making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate throughout the mold.
- Place molds in the freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don’t pop out easily, place back in freezer for a few more minutes.
- Build the Cocoa Bombs
- Fill one half of the chocolate molds with 1 ½ tbsp hot chocolate mix and mini marshmallows. If you want more mint flavor you can add some Andes mint baking chips to inside of the cocoa bomb.
- Heat a plate in the microwave for about 45 seconds or until hot. Press the empty chocolate mold half open-side-down onto the flat portion of the warm plate and twist back and forth for a few seconds to gently melt the rim of the chocolate.
- Immediately press this warmed edge chocolate cup to the top of the filled cup. This will join the two halves of the hot cocoa bomb. If you are having trouble getting the two halves to join, you can carefully rub your finger around the line to seal the together or pipe melted chocolate around to seal together.
- Place the hot cocoa bombs into the freezer for 5 minutes to harden.
- Decorate and Add Booze to Cocoa Bombs
- Add green candy melts to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
- Put melted chocolate in a ziploc bag, seal and snip off a corner. Pipe melted chocolate across the top of the cocoa bomb and place an Andes mint chocolate square on top of melted chocolate. Allow to harden for a few minutes.
- Fill the plastic dropper with Creme de Menthe Liqueur.
- Heat up a meat thermometer in a cup of boiling water. Use the heated meat thermometer to make a hole in the top of the cocoa bomb where you want the dropper to go. Carefully and lightly push down to allow the chocolate to melt and make a hole.
- Place the dropper filled with the liqueur inside the hole. Seal by piping some melted milk chocolate around the hole and allow to harden.
- How to Use a Boozy Hot Cocoa BombTo use a hot cocoa bomb, carefully place in the bottom of a cup. Heat milk separately in microwave or on stovetop. Pour piping hot milk in cup over top of hot cocoa bomb and watch it open up. Squeeze the liquor from the plastic dropper and remove. Stir and enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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