Dark Chocolate Chips: These hot cocoa bombs use dark chocolate and milk chocolate chips to create a rich and luscious flavor. Sugar, Cocoa Mass, Dried Whole Milk, Cocoa Butter, Glucose Fructose Syrup, Flavourings, Butter Oil (Milk), Cocoa Powder, Water, Vanilla Flavouring, Pork Gelatine, Anti-caking Agent (Maize Starch), Sea Salt, Dextrose, Colour (Beetroot Red), Emulsifier (Soya Lecithin). Coconut trees use little land, little water, and the production of coconuts requires no deforestation. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder. Using the back of a spoon (or a large pastry brush) coat each of the mold spheres with a thin layer of the melted chocolate.

We’re talking shiny dark chocolate spheres filled with Baileys Hot Chocolate Mixture that melts into hot milk to warm your soul and tickle your taste buds. 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. If you do it quickly enough, while the chocolate is still melted, it will attach right away, with no fuss.

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

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.So put your feet up, relax and sink into the delicious and decadent luscious libation that is this Baileys Hot Chocolate Bomb. Not only will milk yield a richer, tastier hot chocolate, but it’s also the only way to dissolve the melted chocolate coating around the powder.

Hot chocolate bombes are the perfect treat for chilly winter days and are very popular at Christmas. Melt Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are melted and smooth. Simply change up the sprinkles based on the season or holiday and you can use this recipe all year round.Tempering chocolate allows you to control the heat of the melted chocolate, and gives the chocolate bombs a glossy professional finish.