Baileys Hot Chocolate Bombe, 130g

Product Information

Melt Edges & Finish Bombs: Heat a small plate in the microwave until warm. Take one empty chocolate sphere and place the rim onto the warm plate to melt the edges. Interestingly, Baileys Irish Creamis the most popular liqueur sold worldwide. Here’s a little more about what it is and what makes it great: Use a frying pan. Heat the frying pan and remove it from heat. Carefully melt the rim of the sphere and immediately attach it to one of the bottom halves. You want a good-quality chocolate that contains cocoa butter to allow it to temper properly. Chocolate chips do not work for this recipe because they have added ingredients that prevent them from melting. Tempering chocolate is super simple (we outline the process in the recipe below) and allows your chocolate bombs to stay at room temperature without melting or loosing their shape. Hot chocolate bombs made without tempering chocolate may also not release from the mold.

Christmas Sprinkles: Christmas sprinkles are typically sugar-based and add a sweet, crunchy texture. They come in various shapes and colours, adding a festive and playful element. The sprinkles contribute a delightful crunch that contrasts with the smoothness of the chocolate. 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. Heart Health: Some studies suggest that moderate consumption of dark chocolate may have cardiovascular benefits, such as improving blood flow and reducing blood pressure; Caffeine Content: While the amount of caffeine in chocolate is relatively low, it can be a concern for individuals sensitive to caffeine or those trying to limit their intake; I mean, why settle for ordinary when you can elevate your hot chocolate experience with the indulgent combination of Irish cream and chocolate bombs? Time to walk you through the steps of creating your own decadent Baileys Hot Chocolate Bombs. Get ready to impress your friends and family with this delightful treat that combines the rich flavours of Irish cream and velvety smooth chocolate.

Vegan hot chocolate bombes:

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. 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!) Create the ultimate Bailey's hot chocolate drink with these fabulous hot chocolate bombes! Made just for adults, these boozy Bailey's flavoured hot chocolate bombes and filled with mini marshmallows for the perfect treat. 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.

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. 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. 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. 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! 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.

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Conching: Conching is a refining process that involves continuously mixing and aerating the chocolate for an extended period. This step helps smooth out the texture, reduce bitterness, and improve the overall quality of the chocolate; Place the Bailey's Chocolate Chips in a heat-proof bowl and pour the hot Bailey's over the baking chips. Nutrient Content: Dark chocolate, in moderation, contains essential nutrients like iron, magnesium, and fibre ( Healthline).

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. 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. Let’s prepare the ganache: chop the chocolate and place it in a heatproof bowl. In a saucepan, heat the cream until it comes to a simmer, then pour it over the chocolate. Cover the bowl with some cling film or foil and let it rest for 5 minutes without mixing. After the 5 minutes have passed, remove the film and whisk gently until all the chocolate has melted, then add the Baileys and combine. Set the ganache aside to rest until you are ready to use it.Place a Bailey's hot chocolate bombe into a mug and slowly pour over steaming milk. Watch in amazement as the Bailey's chocolate melts to reveal the mini marshmallows inside. Drinking chocolate doesn’t get any better (or easier) than this!

Moulding: Once tempered, the chocolate is poured into moulds to achieve the desired shape. This is the stage where additional ingredients, such as nuts, dried fruits, or flavourings, can be added; Top with whipped cream!It’s great as is, but it always is better with a little homemade whipped cream (reminiscent of an Irish coffee). 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;Now it’s time for the chocolate ganache to fill the Baileys hot chocolate bombs, and it’s extremely easy to make. But let’s look at the ingredients first. More adult hot chocolate recipes? Go to Spiked Hot Chocolate, Peppermint Schnapps Hot Chocolate or Kahlua Hot Chocolate. More about Baileys Irish cream 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. 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.