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Add ingredients to the outside of your chocolate bombs. Crushed nuts, flaked sea salt or a drizzle of caramel or chocolate work great. 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! 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 Create different colored chocolate bombs. U se white chocolate and a few drops of food coloring for this variety. Make sure your molds are dry: Make sure your hot chocolate bomb molds are clean and dry before adding the melted chocolate.
Milk Chocolate Chips: Milk chocolate creates a creamy hot cocoa. If you prefer a dark, intense cocoa, swap with more dark chocolate chips. 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. Dooley's: Most commonly adds toffee flavor but now they have different flavors including licorice, egg cream, and white chocolate versions too.
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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
Freezer: Extend the storage time up to two months by storing them in the freezer. Depending on the fillings used, they can go straight from the freezer into hot milk.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. 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. Use nut butters! A dd a teaspoon of Nutella, almond butter, cashew butter, or smooth peanut butter inside of your cocoa bombs. For a pumpkin pie spice version add a small amount of spice to the inside along with the hot cocoa mix.
Room Temperature: They will last up to two weeks at room temperature when stored out of direct sunlight, below 70 degrees.
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. 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. Change up the chocolate! Use d ark chocolate for a more intense flavor or white chocolate for something a bit milder and sweeter. 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! Vegan: Buy vegan chocolate chips and replace the original Baileys with Baileys Almande almond milk liqueur. Enjoy life chocolate chips are labeled vegan & dairy-free!
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. You can make your own homemade chocolate bombs in just 15 minutes! I know that sounds crazy but I assure you it's totally possible.
Where to buy hot chocolate bombes:
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.
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