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Baileys Hot Chocolate Bombs

Baileys Hot Chocolate Bombs

Have you ever tried a hot chocolate bomb? They were all the rage last year, and this year is no different. There are a million different varieties, and they all slap. Let’s face it, who’s going to hate on liquid chocolate goodness, even if the presentation doesn’t always turn out? No matter if you make or buy your hot chocolate bombs, I can promise you one thing – this Baileys ganache version is better. So put your feet up, relax and sink into the delicious and decadent luscious libation that is this Baileys Hot Chocolate Bomb.

Picture this: You’ve been on the slopes all day, elegantly skiing down an alpine runway, zigging and zagging as you break in your new designer ski boots. Or maybe you strapped yourself to a snowboard instead, whooshing past the rest of the slowpokes, the biting wind in your face as you make your way to the bottom of the mountain.

And now… now you are relaxing in the ski lodge. A roaring fire is blazing in the fireplace next to you, and you are holding an enormous mug of steaming hot chocolate, filled to the brim with the scents of coffee and cream and cocoa. You close your eyes and breathe it in, anticipating that first sweet sip of relaxing nostalgia as you wait for your friends to join you…

Of course, in reality, you are probably standing at home, making PB & J sandwiches for your kids as they scream that one sibling got more peanut butter on their sandwich than they did. Have I painted you a picture yet?

Well, relax mama. Today is the day you get to sit back and sip your reward because we are making Baileys Hot Chocolate Bombs, and they are your ticket to a perfectly relaxing time, loud kids or not.

The Baileys Ganache

The secret to this luscious hot chocolate bomb is the Baileys chocolate ganache that goes inside. Chocolate ganache is not a difficult thing to make. It’s the same process no matter what you use – heat your creamy liquid and pour it over your chocolate. Let it melt and stir it up. Easy.

In this case, we are going to use Baileys liqueur as our creamy liquid.

Here’s how to make your Baileys Ganache.

Baileys ganache ingredients

Baileys Ganache Ingredients

  • 1/2 Cup Baileys Irish Creme
  • 1/2 Cup semi sweet chocolate chips
  • 1/2 Cup milk chocolate chips

Instructions:

To begin, heat your Baileys Irish Creme over a stovetop or in the microwave for 30-45 seconds. In the meantime, measure your chocolate chips into a bowl.

Pour the warmed cream over the chocolate. Cover with plastic wrap, and let it sit at room temperature for about 10 minutes.

pouring warmed Baileys Irish Creme over chocolate chips to make ganache
pouring warmed Baileys Irish Creme over chocolate chips to make ganache

Remove the plastic wrap, and slowly stir the mixture with a rubber spatula until it comes together. Place in the fridge to fully cool, and it will become a thick mixture that is pipeable. It usually takes around 45 minutes. You can leave it overnight, though, and it’s still usually just fine.

stirring ganache

Add your thickened ganache to a piping bag, and get ready for the next step.

The Hot Chocolate Bomb

Now that your Baileys ganache is ready, you can start the process of creating these hot chocolate bombs. The process is pretty simple. The hardest part is creating the chocolate molds, but even that is not especially difficult. You will need a medium sphere silicone mold to create your chocolate bombs.

Hot Chocolate Bomb Ingredients

  • 10 oz white chocolate melting wafers
  • 2 oz dark chocolate melting wafers
  • Mini marshmallows
  • 1/2 recipe Baileys ganache
  • Coarse sugar

Instructions

Melt the white chocolate candy melts in 30-second increments in the microwave. When you stir the chocolate and see that it is mostly melted, heat for an additional 15 seconds, then stir until all lumps are gone and the chocolate is smooth.

Use a spoon to drop a dollop into the first cavity of your silicone mold, then use the back of the spoon to spread the chocolate and coat the mold completely. Repeat for the rest of your molds.

Freeze your molds for 15 minutes.

Carefully peel them out of the molds and set on a cold plate to keep them from getting too warm. This is mostly important if you are doing a lot at once. If you are only doing one or two, you don’t need to worry too much about it.

Create a smooth edge on one side of your chocolate bomb. You can use a warm plate to melt it flat, or even a hot knife to trim it. Be careful not to burn yourself or break the chocolate!

Then, start to fill your chocolate bombs. Add in a nice dollop of your Baileys Chocolate Ganache to the center. You can spoon it in or pipe it in – whatever is your preference.

Then, throw some marshmallows on top of the ganache to fill up the first half of the chocolate bomb. It’s fine if some stick up over the top, as you will have the room from the second half. Just be sure to add enough to make you happy!

Now it’s time to connect the two sphere halves. There are a few ways to do this. I will go through them here:

Frying Pan Method

Heat the frying pan, then remove from heat. Carefully melt the rim of the hemisphere, then immediately attach it to one of the bottom halves.

Hot Plate Method

Boil a large pot of water, and add a small plate to it. The plate will hold the heat without risk of burning yourself. Be sure to dry the plate fully before using it, as water seizes chocolate. As with the frying pan, plate one hemisphere of the chocolate on the plate to melt it, then attach to the other side.

Piped Melted Chocolate

Use leftover melted chocolate. Add to a piping bag or a small Ziploc bag. Cut a small hole at the end of the piping bag (or corner of the Ziploc bag), then squeeze chocolate around the rim of the bottom hemisphere, and place the other side on top. Use your finger to smooth the chocolate out. You can leave as is, or you can add sprinkles or crushed candies to hide the seam.

Once everything is connected, melt your dark chocolate candy melts (or you can use colorful candy melts if you prefer), add to a piping bag and drizzle over your spheres. Top with coarse surgar.

The final result is so pretty. I love the look of the dark chocolate on white chocolate spheres. And It’s a little different from the usual dark chocolate versions.

If cocoa bombs are being made in advance they can be frozen and stored. I like to make about six at a time because then I can keep two out for my husband and me to have immediately, and I can freeze the other four to take out the next time we want to relax.

Sometimes I will jazz them up with some crushed candy canes or use colored marshmallows or find other treats to place inside. But most of the time, this recipe is perfect on its own.

Baileys Hot Chocolate Bombs
Baileys Hot Chocolate Bombs

Baileys Hot Chocolate Bomb

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 25 minutes
Total Time: 40 minutes

These Baileys Hot Chocolate Bombs are a holiday gift for someone you love, or you can keep them for yourself. Homemade Baileys chocolate ganache and mini marshmallows are surrounded by a delicate white chocolate orb. Pour over some warmed milk or coffee for a delicious and warming drink.

Ingredients

Baileys Chocolate Ganache

  • 1/2 C Baileys Irish Creme
  • 1/2 C semi-sweet chocolate chips
  • 1/2 C milk chocolate chips

Hot Chocolate Bombs

  • 10 oz white chocolate melting wafers
  • 2 oz dark chocolate melting wafers
  • Mini marshmallows
  • 1/2 recipe Baileys ganache
  • Coarse sugar

Instructions

Baileys Chocolate Ganache

  1. Heat baileys Irish cream over stove top or in the microwave for 30-45 seconds
  2. Measure out chocolate chips into a bowl.
  3. Pour warmed creamed over chocolate
  4. Cover with plastic wrap and let sit at room temperature for 10 mins
  5. Slowly stir the mixture together with a rubber spatula.
  6. Keep stirring until it comes together.
  7. Place in fridge to fully cool and it will become a thick mixture that’s pipeable. Leave in fridge a minimum of 45 mins or until it’s the consistency you would like to pipe with.
  8. Add to piping bag.


Hot Chocolate Bombs

  1. Melt the white chocolate candy melts in 30-second increments.
  2. When you stir the chocolate and see it's mostly melted, heat for 15 seconds and stir until all
    lumps are gone and the chocolate is smooth.
  3. Use a spoon to drop a dollop into the first cavity of the silicon mold.
  4. Use the back of the spoon to coat the mold completely.
  5. Repeat for all of your molds.
  6. Freeze for 15 mins.
  7. Carefully peel them out of the molds, and set on a cold plate to keep them from getting too warm.
  8. Create smooth edges on one side of the chocolate spheres.
  9. Pipe or spoon the chocolate ganache into the center of one side of the sphere
  10. Add a small handful of mini marshmallows on top of the ganache.
  11. Connect to the two spheres by either heating one edge of your sphere and connecting it to the other, or by piping some fresh chocolate around the edge of one bowl and adding the two sides together. (see notes)
  12. Once connected, melt dark chocolate candy melts, add to piping bag and drizzle over your chocolate bombs
  13. Top with coarse sugar.

Notes

Ganache

  1. Ganache can be left covered in the fridge over night and still be perfect the next day.
  2. 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.


Hot Chocolate Bombs

Connecting the two sides of your spheres:

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.
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.
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)

* You don't have to use dark chocolate melts on the top of your bombs. You can use colored melts if you prefer.

* If you don't want to use coarse sugar on top, you can use crushed candy canes or other candies or sprinkles.

* If cocoa bombs are being made in advance they can be frozen and stored

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 14mgSodium: 101mgCarbohydrates: 69gFiber: 2gSugar: 60gProtein: 5g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

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