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- Prep 35min
Updated September 20, 2016
cups dark chocolate baking chips (from 20-oz package)
package (4.67 oz) Andes crème de menthe mints, unwrapped, finely chopped
Line 2 large cookie sheets with cooking parchment paper.
Insert candy cane in center of flat side of each marshmallow to within 1/2 inch from bottom.
In medium microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Using candy cane for handle, dip marshmallows into chocolate to coat. Let stand 2 minutes on one of the cookie sheets. Sprinkle marshmallows with chopped mints. Place flat side down on remaining cookie sheet. Refrigerate about 15 minutes or until chocolate is set.
- Substitute Andes™ mint parfait or peppermint thins for the Andes™ crème de menthe thins in this recipe.
- In a hurry? Andes™ crème de menthe or peppermint crunch baking chips may be substituted for the Andes™ crème de menthe thins.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- 1 tablespoon instant hot chocolate mix
- 1 tablespoon marshmallow bits
- 1 tablespoon mini chocolate chips or mint-chocolate chips, such as Andes®
- 4 ounces semisweet or dark chocolate, chopped
- Melted white baking chocolate and/or sprinkles (optional)
In a small bowl combine hot chocolate mix, marshmallow bits, and chips.
Place 3 ounces of the chocolate in a small microwave-safe bowl. Cook on 100% power (high) for 60 seconds, stirring every 15 seconds, until melted. Take the temperature of the mixture with an instant-read thermometer. The temperature for semisweet or bittersweet chocolate should be 113°F. If necessary, continue to cook at 5 to 10 second intervals until the correct temperature is reached. Stir in remaining chocolate. Stir vigorously for 2 minutes or until completely smooth. If small pieces of chocolate remain, cook at 5 second intervals, stirring after each, until smooth. The temperature should be 88°F.
Use a small, clean paint brush to brush chocolate inside 1- to 2 1/2-inch shallow silicone half-moon chocolate molds, making sure to make a thick enough layer to coat the sides completely.* Freeze for 5 minutes.
Fill half of the chocolate shells, while still in the mold to prevent melting, with about 1 to 2 tablespoons cocoa filling. Carefully loosen and pop out the other half of the chocolate shells from the molds. To assemble, brush the edge of a filled chocolate shell still in the mold with some of the remaining melted chocolate and place unfilled chocolate shell top, rounded side up, in the melted chocolate to seal. Chill 2 to 3 minutes to set. Carefully loosen and pop out the assembled cocoa bombs.
Decorate assembled cocoa bombs if you like. If desired, place melted white chocolate in a resealable plastic bag. Snip a small hole in one corner. Or swipe a bit more melted chocolate on the top and add sprinkles or other decoration.
Freeze 5 minutes. Transfer bombs to a storage container. Store at room temperature up to 2 weeks.
To serve, place one bomb in a small mug for small truffles and a large mug for larger truffles. Slowly pour 4 to 6 ounces simmered hot chocolate or milk over the truffle. Stir.
The chocolate will set quickly in the molds. It's ok to go back and paint over the chocolate that has set to make sure to cover the molds completely. Try a few at a time to start to see what amount of chocolate works best with your mold. Or brush a layer and chill, then brush again.
We are aware of hot chocolate dating back to 500BC. Ancient Mayans drank chocolate by crushing cocoa beans and mixing them with water, chili peppers and cornmeal. No sugar was added, so it was a very bitter drink.
In later years, Europeans experimented with using cocoa in drinks. And in 1876, Daniel Peter (a Swiss Chocolatier) created the first milk chocolate by combining milk powder with chocolate. This carved the path for the company Swiss Miss to create the very first hot chocolate powder mix in 1961.
Hot Cocoa Cake with Whipped Marshmallow.
Or should we (un)officially call this Christmas cake day?
You know how much I love a Christmas cake.
Which is funny since I hate baking cakes. It’s definitely not a passion of mine. When it comes to a Christmas cake though? I’m so there.
Two years ago I made the white sparkle Christmas cake. It has been such a favorite with you guys, something many of you have turned into a tradition now!
Last year, I made a pink peppermint cake. I’m all about that pink peppermint life. It’s fun and festive and whimsical. Looks like a cake straight out of The Grinch! If you are (or know) a peppermint lover, that’s for you.
Let’s take a moment to pray at the altar of whipped marshmallow.
I mean LOOK AT THIS.
So I figured it was high time to do a CHOCOLATE Christmas cake. I almost did the hot cocoa cake last year, but pink peppermint won out. We’re here this year with the most decadent, lovely cake for all the chocolate lovers.
That’s definitely me and I’m raising both hands.
Isn’t it a beauty?! It’s easy too!
I mean, sure, it’s high maintenance. But there is no slicing weird layers or anything. Nothing overly complicated, just the preparation of a few recipes (cake, frosting, marshmallow) and assembly.
Trust me, if I can do this, you can totally do it. Promise. Pinky swear.
Bonus points if you know that last one.
The cake is a super rich chocolatey cake that is light at the same time. Does that make sense? With a chocolate frosting that is to die for.
A chocolate cream cheese frosting, because I just can’t resist. I KNOW. This is the millionth time in 2019 that I’ve made a version of cream cheese frosting. But FYI, it’s the most incredible frosting around.
All my life, THIS has been my favorite kind of cake. I wasn’t a huge cake lover growing up and I’ve actually never loved frosting (aside from cream cheese frosting… obvs). For any birthday, or anytime that a cake was warranted, I chose something like this. My mom would always ask what kind of cake I wanted and my response was robotic: “ chocolate fudge cake with the dark chocolate fudge icing. You know, the dark chocolate kind.”
Both mother lovett and my mom made a delish chocolate frosting, but it was lighter in appearance and I wanted FUDGE.
So here we are!
At a super fudgy chocolate cake (thanks Ina) with super fudgy chocolate frosting.
The topping may be my favorite part. I accidentally typed “party,” so I may as well tell you that it may be my favorite party too.
It’s so light and fluffy. It’s sweet, but it’s light enough in texture that it cuts the richness of the cake. This is the whipped marshmallow that I’ve used on my peanut butter cheesecake. So I know just how well it cuts the richness of desserts.
The cloud-like texture is also something to write home about and it isn’t very complicated either.
And the entire cake reminds me of my toasted marshmallow cream hot chocolate, which is literally like dessert in a mug. It’s decadent.
It’s the perfect cake to celebrate the season. Or the perfect cake to celebrate your birthday! Or the perfect cake to celebrate a random winter Saturday. Because you can freeze half and you’re good to go.
Or you can share half with a friend, which let’s be real, may be the best way to make friends ever. Try it!
15 Delicious Hot Chocolate Hacks That are Over-the-Top Decadent
Rich hot chocolate is the most compelling reason to endure winter’s sting and chill.
What’s better than a steaming mug of thick, creamy hot chocolate on a chilly day? Not much𠅎xcept maybe a mug scented with cardamom, cinnamon, and other chai spices, a grown-up version spiked with amaretto and sea salt, a frozen hot chocolate milkshake, or a red velvet rendition. Can’t decide? You don&apost have to—throw together a hot chocolate bar and serve them all.
First things first: Know that there is a difference between hot chocolate and hot cocoa. The former (also known as drinking chocolate) is made from solid semi or bittersweet chocolate, sometimes with an addition of cocoa powder, milk, and heavy cream, and perhaps a little sugar or vanilla extract. The latter is made from cocoa powder, sugar, and hot milk or water.
Start with our master recipe for rich and chocolatey hot chocolate here, then add on a few of our favorite indulgent upgrades𠅊ll of which are as easy to make as they are deliciously decadent. Because life is too short to settle for a lukewarm mug of microwaved pre-made cocoa mix.