Try it with different hot cocoa flavors! You can make these homemade or buy them at the store. Hot cocoa flavors such as strawberry, salted caramel, and peppermint all work great. Use nut butters! A dd a teaspoon of Nutella, almond butter, cashew butter, or smooth peanut butter inside of your cocoa bombs. Unmold Spheres: Remove mold from the freezer and carefully remove the chocolate spheres from the mold. Place them on a large plate and store in the fridge. This hot chocolate bombs recipe transforms hot milk into a magical cool weather drink!! It can be a fun and fancy way to make hot cocoa even more special! 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.

Change up the chocolate! Use d ark chocolate for a more intense flavor or white chocolate for something a bit milder and sweeter. Refrigerator: Store in the fridge if the room is too warm. They will last at least two weeks stored in the fridge. The easiest (and least messy way) to make hot cocoa bombs with alcohol is to create a paste with the hot cocoa mix and the liqueur you are using. Use good quality chocolate for the best flavor. It also melts easier, and will create a more beautiful shine. I used 88% dark chocolate for this recipe, but you can use any dark chocolate that is greater than 65-70% dark.TOP TIP: T he residual heat from the warm chocolate will melt most of the other chocolate in the bowl. If needed, microwave again in 15-second intervals, stirring between each one. Step 2: Make the Chocolate Shell Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. (Or, dunk it into a glass of hot milk!) Hot Cocoa Mix: You can choose a plain version or a hot cocoa mix with marshmallows so you don’t have to buy them separately. If it's not enough for you, feel free to add extra marshmallows if you so desire! Create different colored chocolate bombs. U se white chocolate and a few drops of food coloring for this variety. 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.

If you love chocolate you might also enjoy this layered candy bark, stuffed chocolate cookie cups, or chocolate peanut butter cheesecake. One chocolate bomb flavors only one cup of milk, so if you have a large mug of milk you may need more than one hot cocoa bomb to make your drink taste great! 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. If this recipe intrigues you, our Chocolate Pistachio Honeycomb will be a hit too. Why You Will Love This RecipeDo you see now all the different things you can do? Unleash your creativity and make your favorite combination! Kitchen Tools You Need Requires only two main ingredients. But don't worry, there are lots of options to create different combinations by adding different ingredients.

Add ingredients to the outside of your chocolate bombs. Crushed nuts, flaked sea salt or a drizzle of caramel or chocolate work great. Chocolate: You can use dark, semi-sweet, or milk chocolate bark, chips, baking chocolate, or chocolate bars. My one recommendation is to choose a quality or at least "middle of the road" priced chocolate. Sugar-Free: If you want to omit the sugar in this recipe, replace chocolate chips with keto or sugar-free chocolate chips. Replace the Bailey’s with heavy cream, and use cocoa powder or sugar-free protein powder.

Alternatives to hot chocolate bombes:

Make sure your molds are dry: Make sure your hot chocolate bomb molds are clean and dry before adding the melted chocolate. Dark Chocolate Chips: These hot cocoa bombs use dark chocolate and milk chocolate chips to create a rich and luscious flavor. I recommend buying high quality chocolate (at least 70% dark or higher) that includes cocoa butter for the best results. Place the sphere with the melted edges on top of the ganache-filled sphere, and allow the chocolate to set. Repeat until you have six hot cocoa bombs. Place molds in the fridge for 10 minutes. Pop the boozy chocolate bombs out of the silicone mold and place on a baking sheet lined with parchment paper.