St. Patrick’s Day Baileys Hot Chocolate Bombs
These hot chocolate bombs are Baileys infused and boozy enough for St. Patrick's Day!
Equipment
- 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
Ingredients
- 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
Instructions
- 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.