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St. Patrick's Day Hot Cocoa Bombs

Hot Cocoa Bombs filled with chocolate cocoa mix, fun shaped marshmallows, and Andes Mint pieces.
Prep Time10 mins
Servings: 4 bombs


  • 1 10 oz bag of semi-sweet or milk chocolate chips almond bark
  • hot chocolate powdered mix. I like to use Stephens.
  • 1 cup Andes Mints unwrapped and chopped
  • Lucky Charms Cereal Marshmallows divided
  • Green chocolate wafers for decorating
  • Green Sprinkles


  • Clean and dry your silicone chocolate molds.
  • Melt chocolate in the microwave. Heat at approximately 30 second intervals at 50% power, stirring well between each time.
  • Spoon chocolate into mold and cover the surface. Make sure you don't have any bare spots and try to make the surface as even as possible.
  • Place in fridge until chocolate is hardened. and turn out your chocolate spheres.
  • Fill one half of the sphere with one scoop of hot chocolate mix and then add chopped Andes Mints and marshmallows.
  • Heat a pan on the stove on low heat. Take the other half of your molds (the ones that are empty) and very briefly press the open side to the hot pan to melt the rim of the white chocolate. Quickly join to your half that has the fillings in it.
  • Once your hot cocoa bomb is completely hard decorate using colored chocolate wafers. Decorate with green sprinkles mints if desired.
  • Once you are ready to use your hot cocoa bomb place in a mug and top with 1 – 1½ cups of steaming milk. Enjoy!