Baileys Irish Cream Hot Cocoa Bombs
By Erin
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St. Patrick’s Day is almost here and these Baileys Irish Cream Hot Cocoa Bombs are a heartwarming way to celebrate with your friends and family! We’ve been having some cold, rainy, windy weather here, so this is the perfect thing to warm you right up this St. Patrick’s Day! They also make a great gift for chocolate lovers too; best friends, grandparents, teachers, babysitters, coworkers, and more.
Makes 8-10 Hot Cocoa Bombs
Bailey’s Chocolate Ganache
1 cup Bailey’s Irish Cream baking chips
½ cup Bailey’s Irish Cream
1 wax paper line cookie sheet
Directions
Using a small pot, heat the Bailey’s until it starts to simmer, about 4 minutes.
Pour the Bailey’s Baking Chips into a bowl and pour the hot Bailey’s
over the chocolate.
Allow to sit for 1 minute before whisking until smooth
Place into the fridge for about 3 hours to harden.
Using a small ice cream scooper, scoop out some ganache and mold into a ball.
Place onto a wax paper lined cookie sheet and back into the fridge while you make the cocoa bombs.
Ingredients
2 Silicone Sphere Molds – found on amazon
1 – 30 oz of Ghirardelli Milk Chocolate melting wafers (or other brand of melting wafers you can find.
2 cup of hot cocoa mix
1 cup mini marshmallows
1 small skillet over very low heat
1 disposable piping bag
1/4 cup Green crystal sprinkles
1 cookie sheet fitted with wax paper
Directions
This part is 100% optional and a personal choice:
Cut the silicone molds so that each sphere mold is by itself as shown
in the image above. I did this because i felt it was easier to control
the mold when working with the melted chocolate.
Use a paper towel or clean kitchen towel and wipe the inside of the
silicone molds. This will allow your chocolate mold to have a shiny
coat on it.
Using a heat safe bowl, pour into the bowl and place the remaining of
the ghirardelli melting wafers in the microwave for 45 second
intervals. Make sure to stir the chocolate after each 45 seconds until
completely melted and smooth.
Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
Carefully swirl the chocolate to completely coat the inside of the mold
Lightly shake the extra chocolate back into the bowl
Place the coated molds into the fridge for 5-10 minutes
Remove from the fridge and gently peel the silicone mold back away
from the hardened chocolate shell.
Carefully place the mold onto the cookie sheet.
Repeat steps with remaining molds.
Scoop some melted chocolate into the piping bag and set aside.
You should now have 8 half sphere molds.
Carefully take the open side of the sphere and place it onto the pan
to melt off the uneven edges to create a smooth edging.
Place the shell back onto the cookie sheet and allow the edge to harden.
Building the cocoa bomb :
Scoop about 1 tbsp of the mocha hot cocoa mix into the bottom of the sphere mold.
Place a bailey’s ganache round in the center.
Place a few mini marshmallows around the ganache.
Place the top of the shell back onto the warm pan to melt the edges
for a few seconds.
Quickly place the melted edges onto the filled shell and gently press down.
Cut the tip off the piping bag and drizzle chocolate over the cocoa bombs.
Sprinkle some green sprinkles onto the top of the cocoa bomb.
Allow to set before enjoying in a 8oz glass of steaming milk!
Enjoy!
