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
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!
St. Patrick’s Day Baileys Hot Chocolate Bombs
- 1 Spherical Mold Hot Chocolate Bomb Mold
- 1 9x9 inch Square Pan
- 1 Basting Brush
- 1 Circle Cookie Cutter the same size as the Hot Chocolate Bomb Mold
- 1 Piping Bag or Icing Bottle with a Small Circular Tip
- 1 bag Green Chocolate
- 1 bag White Chocolate
- 1 bag St. Patrick's Day Sprinkles
- Powdered Hot Chocolate Mix around 2 tablespoons per bomb
- Marshmallows 3-4 per bomb
- Baileys Irish Cream around 2 tablespoons per bomb
- 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.
- 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. And viola! Tempered chocolate.
- 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.
- Pour chocolate across a 9x9 inch pan to make a 1/8 inch thick (or thicker block).
- Let your chocolate set for at least 30 minutes but up to a few hours before moving on.
- 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.
- Pour Baileys into 1 side of the chocolate cup and pour hot chocolate mix into the other side. Add a few marshmallows on top of the hot chocolate mix.
- Make circles of chocolate by heating the cookie cutter and punching circles in the flat sheet of chocolate.
- To heat the cookie cutter, place a ceramic plate in the microwave until warm. Set the cookie cutter on top until it's warm to the touch. Swirl the cookie cutter in a circle as you punch through the chocolate.
- Continue to warm the ceramic plate and heat the edges of the Baileys filled bomb. Once the edges are slightly melted, press the circle into the half sphere to attach them. Be sure there are no gaps and that the chocolate is seamless.
- Repeat this process again, heating the plate and attaching the powdered hot chocolate side of the bomb to the Baileys side of the bomb. Again, be sure there are no gaps and that the chocolate is seamless.
- Use the process described above to temper white chocolate and place it inside a piping bag with a small circle tip or a icing bottle with a small circle tip.
- Place the bombs on a safe surface and make zig zag lines to drizzle the white chocolate across the top of the bombs.
- While the white chocolate is still wet, add a few sprinkles.
- Allow the bombs to set for 30 minutes before serving.
- Store in the fridge for up to 2 weeks.
Let’s Be Friends!