Hey there chocolate lovers! The holiday season may be over, but winter is still in full swing. With colder temperatures and long dark nights, it’s important to have some cozy treats on hand to help chase away the winter blues. And what better way to do that than with a warm and indulgent mug of S’mores Bailey’s Hot Chocolate?
These hot chocolate bombs are a boozy twist on the classic hot chocolate bomb. They are made with a rich and creamy ganache made from a combination of Bailey’s Irish Cream, chocolate chips, and hot chocolate mix, and are filled with gooey mini marshmallows. Simply place one in a mug, pour hot liquid over the top, and watch as the bomb melts to release the heavenly goodness inside. It’s the ultimate cozy indulgence!
Don’t like S’mores flavour? No problem! You can use any flavour of Bailey’s Irish Cream to make these hot chocolate bombs. Whether you prefer classic Irish Cream, chocolate cherry, or salted caramel – the possibilities are nearly endless.
Making hot chocolate bombs is easier than you might think. All you’ll need is a silicone mold, chocolate (for tempering) or chocolate melting wafers, hot chocolate mix, mini marshmallows, chocolate (for the ganache), and the Bailey’s Irish Cream.
Here’s a full list of all the stuff you need to make these at home: Hot Chocolate Bombs – Tools.
To start, melt your chocolate using either the tempering method or the melting wafers. Then, line the silicone molds with the melted chocolate, creating a double layer. Place the mold in the fridge for about 10 minutes, or until the chocolate has hardened, and then carefully pop the chocolate shells out of the mold. Whip up the Bailey’s ganache, then spoon the ganache into one half shell, add marshmallows, and seal with another chocolate shell. Decorating with a chocolate swizzle is totally optional, but adds a little elegance!
Now, let’s talk tempering vs melting wafers…
Tempering chocolate is a process that involves heating and cooling chocolate in a specific way to stabilize the cocoa butter within it. This results in a glossy, smooth, and snap-able finished product that is resistant to blooming (the appearance of white streaks on the surface of the chocolate). Tempering chocolate can be done either manually or using a tempering machine, and is typically necessary when making chocolate-based confections such as truffles, chocolate bars, or in this case, hot chocolate bombs. While it can be a bit of a time-consuming process, the end result is worth it for the beautiful and professional finish it gives to your chocolate creations.
While tempered chocolate is the best option for making hot chocolate bombs (or any other chocolate confection), it can be a bit of a time-consuming process. If you don’t have the time or resources to temper your own chocolate, you can also use chocolate melting wafers as a shortcut. These wafers are specifically formulated to melt smoothly and easily, and they don’t require tempering. While they will produce a nice shine on your hot chocolate bombs, they may not have the same rich and smooth taste as properly tempered chocolate. If you’re looking for a professional finish and the best possible taste, it’s worth the effort to temper your own chocolate. However, if you’re in a pinch or just want a quick and easy option, chocolate melting wafers can be a convenient alternative.
Here’s a short video showcasing the steps (and the exciting bomb explosion!):
One of the great things about these S’mores Bailey’s Hot Chocolate Bombs is that you can use a variety of liquids to make your hot chocolate. Of course, traditional milk is always a tasty choice, but you can also use water, coffee, or any milk alternative such as almond milk, oat milk, or coconut milk. My dad loves to make his morning coffee a mocha by using hot chocolate bombs! (Well, he only does that with the classic hot chocolate bombs – not with the spiked versions!).
Fun add: you can even make these in a heart-shaped mold for a Valentine’s Day treat! Or just to show a little extra love any time of year I guess 🙂
Here’s a video show off the heart-shaped bombs, and touching on using candy melts vs tempering chocolate!
S’mores Bailey’s Hot Chocolate Bombs
Equipment
- 1 silicone mold
Ingredients
- Chocolate for tempering or chocolate melting wafers
- Mini marshmallows
- ½ cup Bailey's Irish Cream
- ½ cup dark chocolate chips
- ½ cup hot chocolate mix
- Additional chocolate for drizzling optional
Instructions
If using chocolate for tempering:
- Chop the chocolate into small pieces and place it in a microwave-safe bowl.
- Heat the chocolate in the microwave in 30-second intervals, stirring after each interval, until it is about three-quarters melted.
- Remove the bowl from the microwave and continue stirring until the chocolate is fully melted and smooth.
If using chocolate melting wafers:
- Place the wafers in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Line the silicone molds with the melted chocolate, making sure to coat the inside evenly and get into all the corners and crevices.
- Place the mold in the fridge for about 10 minutes, or until the chocolate has hardened.
- Repeat the process to create a second layer of chocolate in the mold.
- Carefully pop the chocolate shells out of the mold. You should now have two half-sphere shapes.
To make the Bailey’s Irish Cream ganache:
- In a microwave-safe bowl, combine Bailey’s Irish Cream and chocolate chips. Heat in the microwave for 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Stir in the hot chocolate mix until well combined.
To assemble the hot chocolate bombs:
- Place one of the chocolate shells onto a plate or tray.
- Fill the center of the chocolate shell with a spoonful of Bailey’s Irish Cream ganache and a few mini marshmallows.
- Place the other chocolate shell on top of the filled shell, gently pressing the edges together to seal the bomb.
- Heat a plate or pan on the stove over low heat. Place one of the hot chocolate bombs on the hot surface for a few seconds, just until the edge begins to melt slightly.
- Carefully place the partially-melted edge of the hot chocolate bomb against the non-melted edge of the other half of the bomb, pressing gently to seal them together.
- Repeat the process with the remaining hot chocolate bombs.
- If desired, drizzle the top of the hot chocolate bombs with additional melted chocolate and sprinkle with mini marshmallows.
- To use the hot chocolate bombs, place one in a mug and pour hot milk over the top. As the bomb begins to melt, it will release the hot chocolate mix and any fillings inside, creating a delicious and creamy mug of hot chocolate. Enjoy!