Ingredients: Sugar, cocoa butter, cocoa mass, whole MILK powder, emulsifier: SOYA lecithin , natural vanilla flavouring, and Bailey`s Irish Cream. 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. Grab your empty spheres, and one at a time, carefully press the edge of the sphere down onto the pan to get the edges hot and melty. Once firm and set up, remove the molds and add a second layer of melted chocolate making sure to fill in any thin spots and building up the edges. Start by tempering the chocolate, to ensure it is nice and solid to hold in your Baileys hot chocolate mixture.

This is the trickiest part of making Bailey Bombs or any adult hot chocolate bomb that holds liquid. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. 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. You want the bowl or smaller pot to rest inside the larger pot, preferably without touching the water underneath. The bombes sport outer shells made with velvety dark chocolate flavored with Baileys and filled with fluffy mini marshmallows.

And what better way to do that than with a warm and indulgent mug of S’mores Bailey’s Hot Chocolate? The products are flavored with a filler most people enjoy and there are many other creme liqueur like it and Baileys’ Bombes. If you’re looking for a non-alcohol recipe, here’s a recipe for gorgeous Christmas Hot Chocolate Bombs or some fun Grinch Hot Chocolate Bombs! These 4 or 5-star reviews represent the opinions of the individuals who posted them and do not reflect the views of Etsy.

To complete the look, you can drizzle melted chocolate over the tops of your spheres and decorate them with sprinkles, if you like.

Other types of chocolate would require tempering, and that’s way above the skill level we want to go for this. I say this because the milk needs to be hot enough to melt the chocolate, but not so hot that it’s boiling. Personalised advertising may be considered a “sale” or “sharing” of information under California and other state privacy laws, and you may have a right to opt out. Next, take your semi sphere silicone molds and using the back of a spoon or large pastry brush, coat all sides of the mold cavities with a thin layer of the melted chocolate.