If using on a cake this will need to be drip consistency so you won’t put it in the fridge to stiffen. Simply leave it until it is the consistency of syrup. Toppings: Decorate the chocolate bombs with chocolate sprinkles, drizzled chocolate, crushed peppermint candies or candy canes, chopped nuts, small chocolate candies, crushed chocolate wafers, or festive holiday sprinkles. Just use melted chocolate as glue. Baileys Irish Creama liqueur made with Irish whiskey, cream, and cocoa that’s manufactured in Ireland. It’s the most popular liqueur worldwide. It’s low alcohol: the ABV is 17% (compared to 40% in spirits like gin, whiskey, and vodka). This recipe is extremely simple: whisk up some homemade hot chocolate and add Baileys! But here are a few things to note in the process:

Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove. Dark Chocolate: Dark chocolate, with its higher cocoa content, imparts an intense chocolate flavour. It carries subtle notes of bitterness and a complex profile that elevates the overall taste. When melted and combined with cream, dark chocolate creates a smooth and velvety ganache. It contributes to the luscious, melt-in-your-mouth experience of these Baileys hot chocolate bombs. Dark chocolate is the star of the show in the ganache, providing a bold and sophisticated chocolatey foundation. The quality of the dark chocolate significantly influences the final flavour of the ganache; Make sure your molds are dry: Make sure your hot chocolate bomb molds are clean and dry before adding the melted chocolate. Let’s start with creating chocolate spheres: let’s delve into the characteristics of each ingredient – dark chocolate, white chocolate, coconut oil and Christmas sprinkles– to explore how they contribute to the overall charm of these festive treats. Tempering: Tempering is the process of carefully cooling and reheating the chocolate to ensure the formation of stable cocoa butter crystals. Proper tempering results in a glossy finish, a satisfying snap when broken, and resistance to melting at room temperature;

Sonja & Alex

Store the hot chocolate Baileys bombs in a cool, dry airtight container in the refrigerator for up to 7 days. They can be stored at room temperature, but if it gets too warm, they may melt! 💭 Expert Tips

Once the Baileys hot chocolate bombs are ready, time to decorate: melt the white chocolate and drizzle it over the top, then add the Christmas sprinkles and refrigerate again until solid. Y’all, I had to wait over two months for my silicone hot chocolate molds to arrive, so you best believe that I am going to get my money’s worth from them now! If any of the spheres are uneven or have uneven edges, gently rub the open edge of the sphere on the skillet to create a smooth edge. Antioxidant Content: Dark chocolate, in particular, is rich in antioxidants, such as flavonoids. These compounds may help protect cells from damage caused by free radicals; Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)Measure 1 Tablespoon of the mocha hot cocoa mix into half of the chocolate spheres. Add a Bailey’s truffle to the center of the sphere and then surround with a few mini marshmallows, if desired. Bailey’s Irish Cream: Perfect for boozy bombs! The sweet and vanilla-like taste of Irish cream liqueur pairs so well with chocolate! If you’re vegan or dairy-free, Baileys has a dairy-free almond based version too.

More adult hot chocolate recipes? Go to Spiked Hot Chocolate, Peppermint Schnapps Hot Chocolate or Kahlua Hot Chocolate. More about Baileys Irish cream Basic Hot Chocolate Bomb Recipe: Replace the Bailey’s ganache with hot cocoa mix and marshmallows. Spoon one and half tablespoons of hot cocoa mix into the shell along with a heaping tablespoon of mini marshmallows. De-mould the spheres and fill each half with some Baileys chocolate ganache and mini marshmallows, then using some extra dark chocolate, put two halves together and place in the fridge until solid. That’s your Baileys hot chocolate bombs put together! Chocolate, a beloved treat enjoyed worldwide, undergoes a fascinating journey from cacao bean to the delectable confection we all know and love. The chocolate-making process is intricate and involves several stages, each contributing to the final product’s flavour, texture, and quality.Candy melts can be used (and don’t require tempering – just melting) but they will change the flavor of the hot chocolate bomb. My daughter and her friends loved the flavor of our pink hot chocolate bombs made with pink candy melts, so it really comes down to personal taste preferences. Milk Chocolate Chips: Milk chocolate creates a creamy hot cocoa. If you prefer a dark, intense cocoa, swap with more dark chocolate chips.

Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies) Calorie and Sugar Content: Many commercial chocolate products, especially milk chocolate and chocolate candies, can be high in calories and added sugars. Excessive consumption of these can contribute to weight gain and other health issues; Place the Bailey's Chocolate Chips in a heat-proof bowl and pour the hot Bailey's over the baking chips. Drizzle remaining melted chocolate over the hot chocolate bombs and sprinkle with green sugar crystals. Hot Plate Method: Boil a large pot of hot water and add a small plate to it. The plate will hold the heat without the risk of burning yourself. Be sure to dry the plate fully before using it, as water seizes chocolate.

Use a spoon or paintbrush to swirl the chocolate around the entire cavity to form your half chocolate sphere. Once connected, melt dark chocolate candy melts, add to piping bag and drizzle over your chocolate bombs Use a candy thermometer to test the heat of the chocolate. You don’t want the chocolate to cool too much before you have a chance to add it to your molds, however, you also don’t want it to overheat which causes the chocolate to seize. Ideally it should be around 90 degrees when you use it.