Baileys Hot Chocolate Bombe 130g - Includes 3 Chocolate Bombes With Marshmallows

Product Information

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. Create different colored chocolate bombs. U se white chocolate and a few drops of food coloring for this variety. Change up the chocolate! Use d ark chocolate for a more intense flavor or white chocolate for something a bit milder and sweeter. Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. (Or, dunk it into a glass of hot milk!) 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!

Milk Chocolate Chips: Milk chocolate creates a creamy hot cocoa. If you prefer a dark, intense cocoa, swap with more dark chocolate chips. Place the sphere with the melted edges on top of the ganache-filled sphere, and allow the chocolate to set. Repeat until you have six hot cocoa bombs. Place molds in the fridge for 10 minutes. Pop the boozy chocolate bombs out of the silicone mold and place on a baking sheet lined with parchment paper. Make sure your molds are dry: Make sure your hot chocolate bomb molds are clean and dry before adding the melted chocolate.

Luxury hot chocolate bombes:

Room Temperature: They will last up to two weeks at room temperature when stored out of direct sunlight, below 70 degrees. 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 Refrigerator: Store in the fridge if the room is too warm. They will last at least two weeks stored in the fridge. Bailey’s Irish Cream: Perfect for boozy bombs! The sweet and vanilla-like taste of Irish cream liqueur pairs so well with chocolate! If you’re vegan or dairy-free, Baileys has a dairy-free almond based version too.

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. Dooley's: Most commonly adds toffee flavor but now they have different flavors including licorice, egg cream, and white chocolate versions too. Freezer: Extend the storage time up to two months by storing them in the freezer. Depending on the fillings used, they can go straight from the freezer into hot milk. 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. 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.

Vegan hot chocolate bombes:

Boozy: Make a paste flavored with liqueurs like Tia Maria, Baileys, Grand Marnier, Kahlua, or traditional spirits like Cognac. 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

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. If this recipe intrigues you, our Chocolate Pistachio Honeycomb will be a hit too. Why You Will Love This Recipe Hot Cocoa Mix: You can choose a plain version or a hot cocoa mix with marshmallows so you don’t have to buy them separately. If it's not enough for you, feel free to add extra marshmallows if you so desire!Add ingredients to the outside of your chocolate bombs. Crushed nuts, flaked sea salt or a drizzle of caramel or chocolate work great. 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. Once you've got the hot cocoa bombs ready, add them one at a time to hot milk! The hot milk melts the chocolate and the bomb explodes in the best possible way, transforming your milk into a delicious cup of hot cocoa. Ingredients Requires only two main ingredients. But don't worry, there are lots of options to create different combinations by adding different ingredients. Ready in under 15 minutes!! These simple little hot chocolate bombs are simple to make and the results are so rewarding.

For a pumpkin pie spice version add a small amount of spice to the inside along with the hot cocoa mix. 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. Use good quality chocolate for the best flavor. It also melts easier, and will create a more beautiful shine. I used 88% dark chocolate for this recipe, but you can use any dark chocolate that is greater than 65-70% dark.

Alternatives to hot chocolate bombes:

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! 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. Use nut butters! A dd a teaspoon of Nutella, almond butter, cashew butter, or smooth peanut butter inside of your cocoa bombs. If you love chocolate you might also enjoy this layered candy bark, stuffed chocolate cookie cups, or chocolate peanut butter cheesecake.