Once you've got the hot cocoa bombs ready, add them one at a time to hot milk! The hot milk melts the chocolate and the bomb explodes in the best possible way, transforming your milk into a delicious cup of hot cocoa. Ingredients Create different colored chocolate bombs. U se white chocolate and a few drops of food coloring for this variety. Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. (Or, dunk it into a glass of hot milk!) Freezer: Extend the storage time up to two months by storing them in the freezer. Depending on the fillings used, they can go straight from the freezer into hot milk. Bailey’s Irish Cream: Perfect for boozy bombs! The sweet and vanilla-like taste of Irish cream liqueur pairs so well with chocolate! If you’re vegan or dairy-free, Baileys has a dairy-free almond based version too.

Use nut butters! A dd a teaspoon of Nutella, almond butter, cashew butter, or smooth peanut butter inside of your cocoa bombs. Use a candy thermometer to test the heat of the chocolate. You don’t want the chocolate to cool too much before you have a chance to add it to your molds, however, you also don’t want it to overheat which causes the chocolate to seize. Ideally it should be around 90 degrees when you use it. You can make your own homemade chocolate bombs in just 15 minutes! I know that sounds crazy but I assure you it's totally possible. The different varieties of hot chocolate drink bombs are nearly endless. I've put together our favorites for a bit of inspiration.

Where to buy hot chocolate bombes:

Here are some suggestions just in case you're looking for some ideas to try with your hot chocolate bombs with alcohol. These liqueurs are available all over the world. Hot Cocoa Mix: You can choose a plain version or a hot cocoa mix with marshmallows so you don’t have to buy them separately. If it's not enough for you, feel free to add extra marshmallows if you so desire! Change up the chocolate! Use d ark chocolate for a more intense flavor or white chocolate for something a bit milder and sweeter. Ready in under 15 minutes!! These simple little hot chocolate bombs are simple to make and the results are so rewarding.

Add ingredients to the outside of your chocolate bombs. Crushed nuts, flaked sea salt or a drizzle of caramel or chocolate work great.Basic Hot Chocolate Bomb Recipe: Replace the Bailey’s ganache with hot cocoa mix and marshmallows. Spoon one and half tablespoons of hot cocoa mix into the shell along with a heaping tablespoon of mini marshmallows. In a nutshell (or should I say chocolate shell?), hot chocolate bombs with alcohol or without are simply chocolate spheres or shells filled with hot cocoa mix and a variety of other combinations.

Store the hot chocolate Baileys bombs in a cool, dry airtight container in the refrigerator for up to 7 days. They can be stored at room temperature, but if it gets too warm, they may melt! 💭 Expert Tips Requires only two main ingredients. But don't worry, there are lots of options to create different combinations by adding different ingredients. Sugar-Free: If you want to omit the sugar in this recipe, replace chocolate chips with keto or sugar-free chocolate chips. Replace the Bailey’s with heavy cream, and use cocoa powder or sugar-free protein powder. Room Temperature: They will last up to two weeks at room temperature when stored out of direct sunlight, below 70 degrees.Chocolate: You can use dark, semi-sweet, or milk chocolate bark, chips, baking chocolate, or chocolate bars. My one recommendation is to choose a quality or at least "middle of the road" priced chocolate. Melt Edges & Finish Bombs: Heat a small plate in the microwave until warm. Take one empty chocolate sphere and place the rim onto the warm plate to melt the edges. P lace the hot chocolate bomb in the glass and stir. The hot milk will make your bomb open up and release the hot cocoa mix.