I will definitely be purchasing again and recommending to family and friends of this lovely business. Filled with Baileys infused ganache, then encased in dark chocolate, these Baileys hot chocolate bombs make a cozy treat!

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. If you do it quickly enough, while the chocolate is still melted, it will attach right away, with no fuss. Holiday sprinkles for Christmas, red and white for Valentine’s Day, orange and black for Halloween, and so on!Please always read the labels, warnings, and directions provided with the product before using or consuming a product. You don’t want to let the chocolate exceed 120°F for dark chocolate or 105°F for milk or white chocolate. Snip a tiny piece off the edge of the ziplock bag and swizzle the white chocolate all over the hot chocolate bombs.

Working with real chocolate is more challenging, but trust me, the result of your hard work will be well worth it! Simply place one in a mug, pour hot liquid over the top, and watch as the bomb melts to release the heavenly goodness inside. Create the ultimate hot chocolate by placing the bombe in mug and pour 150ml of hot milk over the hot chocolate bomb, add 50ml of baileys for extra flavour (Optional), stir and enjoy. Hot chocolate bombs are chocolate spheres filled with hot cocoa mix or chocolate ganache that create an instant cup of hot cocoa!Step 1: Scoop the remaining melted chocolate into a pastry bag or ziplock bag and heat in 20 second increments until fully melted. This recipe is a multi-step process, especially when it comes time to melting down the rim of the frozen chocolate spheres.

Place one chocolate coated half sphere upside down on the heated plate and move it around to slightly melt the rim. Tag someone you want to make these with and let me know if you make these little tasty treats this Christmas!The clip shows the marshmallow-filled balls being dropped into a tall latte glass before being covered in warm milk. Simply change up the sprinkles based on the season or holiday and you can use this recipe all year round. Remove the Bailey's Ganache from the fridge and use a cookie scoop to portion into 1 1/2" sized balls. Drizzle remaining melted chocolate over the hot chocolate bombs and sprinkle with green sugar crystals. Step 2: Once melted, cut off a tiny piece of the corner on the ziplock bag and drizzle the melted chocolate back and forth over the top of the Bailey’s bombs.