Bailey’s Hot Chocolate Bombs (with Video)

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After making our Hot Fudge Chocolate Bombs, I realized I needed to add a boozy chocolate bomb to the mix! Today’s Bailey’s Hot Chocolate Bomb is a fun homemade gift or a way to indulge yourself on a cold winter night.

A decadent hot chocolate bomb infused with Bailey's. Drop one of these boozy hot chocolate bombs into a mug of warm milk for a luxurious and rich cup of spiked hot chocolate with the perfect balance of Bailey's and chocolate flavor

Bailey’s Hot Chocolate Bomb Recipe

Y’all, I had to wait over two months for my silicone hot chocolate molds to arrive, so you best believe that I am going to get my money’s worth from them now!

We’ve already made six hot chocolate bomb recipes using them (Reese’s, Unicorn, Hot Fudge, Mickey, Pink Velvet and White Chocolate Peppermint) and I can’t see us stopping anytime soon. Once you get the hang of making them, it’s so much fun experimenting and coming up with different designs or flavor combinations.

Plus, they are so much fun to use. Drop a hot chocolate bomb in a warm mug of water to watch it explode and reveal all of the yummy goodies that are packed inside. Stir to dissolve fully and then indulge a rich, indulgent mug of hot chocolate.

My friends and I love adding a shot of Bailey’s to our hot chocolate in the winter, so I thought – why not put the Bailey’s in the bomb?! Of course, you can’t just pour Bailey’s in to the bomb and you can’t temper chocolate with alcohol, so I made a simple two-ingredient Bailey’s ganache and added what was essentially a Bailey’s truffle to the center of each hot chocolate bomb.

The result is an luxurious and boozy mug of hot chocolate perfect for warming up on a cold night.

Hot Chocolate Bomb Recipe Questions

Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do.

Tempering chocolate is super simple (we outline the process in the recipe below) and allows your chocolate bombs to stay at room temperature without melting or loosing their shape. Hot chocolate bombs made without tempering chocolate may also not release from the mold.

Can I temper chocolate in the microwave? Yes! Heat for 30 seconds, stir well, then reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer each time. You want to chocolate to reach 90°F but not exceed 110°F. If the chocolate reaches 120ºF, it will no longer work in this recipe.

This post from Handle the Heat has more tips on tempering chocolate.

What chocolate is best for hot chocolate bombs? I prefer chocolate melting wafers like these to make our hot chocolate bombs. They are easy to work with, do not require any chopping, and temper beautifully.

You want a good-quality chocolate that contains cocoa butter to allow it to temper properly. Chocolate chips do not work for this recipe because they have added ingredients that prevent them from melting.

Candy melts can be used (and don’t require tempering – just melting) but they will change the flavor of the hot chocolate bomb. My daughter and her friends loved the flavor of our pink hot chocolate bombs made with pink candy melts, so it really comes down to personal taste preferences.

How long do hot chocolate bombs last? If you properly temper your chocolate, they can be kept in an airtight container at room temperature for over a month.

How to Use a Hot Chocolate Bomb:

You can use your hot chocolate bomb two ways:

  • Place the hot chocolate bomb in a mug and pour warm milk overtop
  • Place the hot chocolate bomb in a mug already filled with warm milk

The warm milk will slowly melt the chocolate sphere, enhancing the chocolatey flavor of the cocoa while releasing the powdered cocoa, sprinkles and marshmallows inside of the bomb.

More Homemade Hot Chocolate Bomb Recipes

Check out our quick recipe video for how to make hot chocolate bombs, and then don’t forget to scroll down to grab your free printable recipe. (This video shows a basic hot chocolate bomb – it does not show the process of making the Bailey’s truffles, which is very simple and detailed in the printable recipe card.)

Bailey’s Hot Chocolate Bomb Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: Cut the silicone molds so that each sphere mold is separate (as shown below). You may find this easier to control the molds when working with the melted chocolate, as compared to trying to do all 6 at the same time.

Tip #2: I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Purchasing from them supports local retailers, too. They have a variety of Bailey’s flavors that you can see here.

Kitchen Tools You May Find Helpful

  • 2 Silicone Sphere Molds
  • Candy Thermometer <– a thermometer is essential for ensuring that the chocolate reaches 90ºF when tempering
  • Measuring cups and spoons
  • Double Boiler <– can use a glass or metal bowl set over a pot of boiling water
  • Piping Bag
  • Skillet
  • Cookie Sheet
  • Parchment Paper or Silicone Baking Mat

How to Make Bailey’s Hot Chocolate Bombs

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

For the Bailey’s Truffle Center:

Place the Bailey’s Irish Cream in a small pot over medium heat. Bring to a simmer.

Place the Bailey’s Chocolate Chips in a heat-proof bowl and pour the hot Bailey’s over the baking chips.

Allow to sit for one minute before whisking the chips until melted and smooth.

Place the mixture in the fridge to harden, about 2-3 hours.

Meanwhile, prepare the hot chocolate bomb spheres.

For the Microwave method:

Place the melting chocolate wafers in a microwave-safe bowl and heat for 30 seconds.

Remove from microwave and stir well. Reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer in between each reheating. The chocolate should reach 90ºF.

For the Double Boiler method (or using a bowl placed over a pot of boiling water):

Place the melting chocolate wafers in a heat-safe metal or glass bowl, or the top pan of a double boiler.

Place a pot filled halfway with water on high heat and bring to a boil.

Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove.

Portion 1-2 Tablespoons of the melted chocolate into each cavity of your silicone mold.

Use a spoon or paintbrush to swirl the chocolate around the entire cavity to form your half chocolate sphere.

Gently hold your mold upside down over the bowl with the rest of the melted chocolate to allow excess chocolate to drizzle out.

Place the molds in the fridge for 5-10 minutes to harden.

Once hardened, remove the molds from the fridge and gently remove the half chocolate spheres.

Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)

If any of the spheres are uneven or have uneven edges, gently rub the open edge of the sphere on the skillet to create a smooth edge.

Remove the Bailey’s Ganache from the fridge and use a cookie scoop to portion into 1 1/2″ sized balls.

Place the ganache balls on the prepared baking sheet as you assemble the hot chocolate bombs.

To Assemble the Bailey’s Hot Chocolate Bombs:

Scoop the remaining melted chocolate into a piping bag.

Measure 1 Tablespoon of the mocha hot cocoa mix into half of the chocolate spheres. Add a Bailey’s truffle to the center of the sphere and then surround with a few mini marshmallows, if desired.

Take one of the empty spheres and warm the edges against the warm plate (as you did above). Carefully and quickly place on top of one of the filled half spheres and hold in place until set. (You can also use the melted chocolate in the piping bag to help seal the spheres.)

Repeat with all hot chocolate bombs.

Drizzle remaining melted chocolate over the hot chocolate bombs and sprinkle with green sugar crystals.

Allow the chocolate to set completely before storing or enjoying.

Pin this Bailey’s Hot Chocolate Bomb for a unique Boozy Hot Chocolate:

How to make Boozy Hot Chocolate Bombs with a Bailey's Truffle center. These hot chocolate bombs make the perfect cup of Baileys spiked hot chocolate, rich, indulgent and super flavorful

Grab your free printable recipe card for our Bailey’s Hot Chocolate bomb recipe:

Yield: 10 hot chocolate bombs

Bailey's Hot Chocolate Bombs

Bailey's Hot Chocolate Bombs

A decadent hot chocolate bomb infused with Bailey's. Drop one of these boozy hot chocolate bombs into a mug of warm milk for a luxurious and rich cup of spiked hot chocolate with the perfect balance of Bailey's and chocolate flavor

Prep Time 25 minutes
Cook Time 4 minutes
Additional Time 10 minutes
Total Time 39 minutes

Ingredients

For the Bailey's Ganache:

  • 1 cup Bailey's Irish Cream Baking Chips
  • 1/2 cup Bailey's Irish Cream

For the Hot Chocolate Bombs:

  • 30oz Milk Chocolate Melting Wafers
  • 2 cups Mocha Hot Cocoa Mix
  • 1 cup Mini Marshmallows
  • Green Crystal Sprinkles, optional

Instructions

  1. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

For the Bailey's Truffle Center:

  1. Place the Bailey's Irish Cream in a small pot over medium heat. Bring to a simmer.
  2. Place the Bailey's Chocolate Chips in a heat-proof bowl and pour the hot Bailey's over the baking chips.
  3. Allow to sit for one minute before whisking the chips until melted and smooth.
  4. Place the mixture in the fridge to harden, about 2-3 hours.
  5. Meanwhile, prepare the hot chocolate bomb spheres.

For the Microwave method:

  1. Place the melting chocolate wafers in a microwave-safe bowl and heat for 30 seconds.
  2. Remove from microwave and stir well. Reheat in 15 second increments, stirring well and checking the chocolate's temperature with a candy thermometer in between each reheating. The chocolate should reach 90ºF.

For the Double Boiler method (or using a bowl placed over a pot of boiling water):

  1. Place the melting chocolate wafers in a heat-safe metal or glass bowl, or the top pan of a double boiler.
  2. Place a pot filled halfway with water on high heat and bring to a boil.
  3. Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove.
  4. Portion 1-2 Tablespoons of the melted chocolate into each cavity of your silicone mold.
  5. Use a spoon or paintbrush to swirl the chocolate around the entire cavity to form your half chocolate sphere.
  6. Gently hold your mold upside down over the bowl with the rest of the melted chocolate to allow excess chocolate to drizzle out.
  7. Place the molds in the fridge for 5-10 minutes to harden.
  8. Once hardened, remove the molds from the fridge and gently remove the half chocolate spheres.
  9. Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)
  10. If any of the spheres are uneven or have uneven edges, gently rub the open edge of the sphere on the skillet to create a smooth edge.
  11. Remove the Bailey's Ganache from the fridge and use a cookie scoop to portion into 1 1/2" sized balls.
  12. Place the ganache balls on the prepared baking sheet as you assemble the hot chocolate bombs.

To Assemble the Bailey's Hot Chocolate Bombs:

  1. Scoop the remaining melted chocolate into a piping bag.
  2. Measure 1 Tablespoon of the mocha hot cocoa mix into half of the chocolate spheres. Add a Bailey's truffle to the center of the sphere and then surround with a few mini marshmallows, if desired.
  3. Take one of the empty spheres and warm the edges against the warm plate (as you did above). Carefully and quickly place on top of one of the filled half spheres and hold in place until set. (You can also use the melted chocolate in the piping bag to help seal the spheres.)
  4. Repeat with all hot chocolate bombs.
  5. Drizzle remaining melted chocolate over the hot chocolate bombs and sprinkle with green sugar crystals.
  6. Allow the chocolate to set completely before storing or enjoying.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 677Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 136mgCarbohydrates: 79gFiber: 3gSugar: 65gProtein: 8g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

I hope you love this hot chocolate bomb recipe as much as I did – it’s so much fun to serve to friends on a cold winter night!

For more delicious recipes using Bailey’s, check out our No Cook Bailey’s Fudge or our Guinness Chocolate Cupcakes with Bailey’s Frosting.

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2 Comments

  1. If I can’t find the Baikeys baking chips, can I use something else that will give me the same flavor in the end?

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