Melt Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are melted and smooth. (This is the easy way to get the ganache made, without needing a double boiler!) Here are some suggestions just in case you're looking for some ideas to try with your hot chocolate bombs with alcohol. These liqueurs are available all over the world. 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. 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.

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 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.R ound or Sphere silicone mold: A sphere silicone mold is a key to making these hot chocolate drink bombs and you can find them at baking stores or online. For this demonstration, I used a hot cocoa bomb mold exactly like this large 6 Cavity Sphere Silicone Mold and it worked splendidly!

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. 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 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. In a nutshell (or should I say chocolate shell?), hot chocolate bombs with alcohol or without are simply chocolate spheres or shells filled with hot cocoa mix and a variety of other combinations.

More Drinks

In this cocoa bombs recipe, you can add whatever you want to the chocolate shell. The sky's the limit! 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

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. 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. 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! 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!

Alternatives to hot chocolate bombes:

P lace the hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix.