St. Patrick’s Day Baileys Hot Chocolate Bombs

Go green! These Baileys Hot Chocolate Bombs make the perfect St. Patrick’s Day Cocktail! Green chocolate is so much fun to work with and these cocktails are easy to make, are giftable, and they travel easily – so you can take to a party.

So let’s make them!

Ingredients to Make St. Patrick’s Day Baileys Hot Chocolate Bombs

Green Candy Melts
White Candy Melts
St. Patrick’s Day Sprinkles (or Green, Yellow, White Sprinkles)
Powdered Hot Chocolate Mix
Marshmallows (or other Hot Chocolate Accoutrements)
Baileys Irish Cream

But you need some kitchen supplies too.

Kitchen Supplies to Make St. Patrick’s Day Baileys Hot Chocolate Bombs

Spherical Mold (Hot Chocolate Bomb Mold)
9×9 Inch Pan
Basting Brush
Circle Cookie Cutter (the exact sam size as the Hot Chocolate Bomb Mold)
Piping Bag or Icing Dispenser

Start by Melting Your Green Chocolate

When you melt your chocolate, you must do it carefully to create a temper. That’s when your chocolate has a beautiful glossy sheen and it snaps when you break a piece off!

To create a temper, use this tutorial for the microwave or use this tutorial when you want to use a double boiler on the stovetop.

To give you a quick overview using a microwave, pour about 2/3 of the chocolate you plan to use in the microwave for 30 seconds. After 30 seconds, pull the chocolate out, stir it thoroughly and completely until all the heat is dispersed. Then if necessary, microwave it again for 30 seconds. Repeat this process until the chocolate is fully melted.

Then begin adding dry, cool chocolate into your warm chocolate small pieces at a time. Mix the dry chocolate until it’s completely melted. Then add more chocolate until the dry, cool chocolate stops melting. Remove any pieces that just won’t melt. And viola! You have tempered chocolate.

Brush the Green Chocolate into the Bomb Mold

Next, use a basting brush to spread the chocolate across the bomb mold. Make sure that the entire bomb is coated. Be sure that the coat is nice and thick. You need it thick enough to prevent cracking when you put pieces together. Last, make sure you coat your edges especially thoroughly so you can easily adhere the sides together. And to prevent the chocolate from cracking when you remove it from the mold.

To make the green chocolate pieces that will become the centers of the St. Patrick’s Day Baileys Hot Chocolate Bombs, you will need a flat piece of chocolate too! Use a 9×9 inch pan or anything kitchenware you have that’s flat, smooth and not too big. Pour chocolate across the pan to make a 1/8 inch thick (or thicker block).

Then let the chocolate set for several hours. Chocolate usually takes around 30 minutes to solidify and harden. But I like to play it safe by letting it set for at least an hour. Giving yourself extra time is the perfect way to prevent disasters!

Remove the Chocolate

Once the chocolate is solid, slowly and gently pop it out of the bomb molds. You may need to use a knife along the edges of the pan to get that chocolate out. Just be sure you keep it in one piece.

Fill the Chocolate

Next, pour Baileys into 1 side of the chocolate cup and pour hot chocolate mix into the other side. Add a few marshmallows just for fun. Or you could use these recipes and consider sea salt, sprinkles, cacao nibs and more!

Make Circles of Chocolate

To make a divider for in between the Baileys and hot chocolate mix and to keep them separate, first get your cookie cutter warm. The easiest way is to turn the oven on low and place the cookie cutter on top of your over for a few minutes. Or you can use a ceramic plate in the microwave.

Just get your cookie cutter warm enough to easily cut through the chocolate and cut a circle without breaking the chocolate.

Put the Pieces Together

Use the ceramic plate method to put the chocolate bomb pieces together. Place the plate in the microwave until it’s warm. Then hold it on top of the open edges of the chocolate until you can connect the half sphere to the cookie cut circle. Start with the Baileys since the most important thing is to hold the liquid inside!

When you place the Baileys filled half sphere and chocolate circle together, be sure it’s seamless. You can use a creme brulee torch if you need to melt just a little more chocolate or a lighter is a good substitute.

Then attach the circle + Baileys with the powdered hot chocolate side using the same method.

Melt Some White Chocolate

Next, use the same tempering method at the beginning of this tutorial, to melt a small amount of white chocolate. Place the melted chocolate in a piping bag or icing bottle with a small circular frosting tip.

Add a Chocolate Drizzle and Sprinkles

To make gorgeous drizzles, evenly space your bombs on top of a wire rack or sheet of parchment. Use a zig zag motion drizzling the white chocolate across the entire bomb.

While the white chocolate is still wet, add a tiny of amount of St. Patrick’s Day sprinkles. Green jimmies, shamrocks, or white confetti will be perfect! Mix and match between these sprinkles if you can. Here’s some sprinkles that are similar to what I used.

Let the St. Patrick’s Day Baileys Hot Chocolate Bombs Set

Once you have your drizzle of white chocolate and sprinkles on your bombs, they are finished! Just let them set. Again, chocolate sets fast but I recommend letting them set for around an hour.

Then test any edges to make sure your bombs won’t come apart and the Baileys won’t leak from any holes you didn’t notice before.

It’s not easy, but you may be able to add a bit more green chocolate to any problem areas by melting chocolate in a bowl and using a toothpick or smooth knife to spread it across the area. The challenge is keeping the chocolate smooth and even with your original shape.

How to Store Hot Chocolate Bombs

You don’t need to store Baileys in the fridge, but I would place these St. Patrick’s Day Baileys Hot Chocolate Bombs in an air tight container in the fridge to protect the ingredients because they are all in contact with each other.

Try to use them within a few weeks of making them. Enjoy!

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