How To Make Bailey’s Hot Chocolate Bombs
Image credit: Sweet Serenity Kitchen on Youtube
Hot chocolate bombs have been the latest craze on social media. They are chocolate spheres packed with hot cocoa powder and marshmallows inside them. It’s quite a treat when you watch the marshmallows come out of their shells as you pour the boiling milk over them. The whole thing takes out the childlike wonder in you. But ever wonder if this ubiquitous drink can be given a twist and be made more gourmet without spending a lot of money?
Sweet Serenity Kitchen on Youtube offers this possibility by giving us her own recipe of hot chocolate bombs with Baileys and instead of hot chocolate mixes, she uses chocolate ganache to make it taste authentically chocolatey.
Ingredients:
(Bailey’s Chocolate Ganache)
- ½ cup semi-sweet chocolate chips
- ½ cup Bailey’s Irish Cream (you can use the non-alcoholic version)
(Hot Chocolate Bombs)
- 10 ounces of melting wafers or candy melts
- Mini marshmallows
- Bailey’s chocolate ganache
Directions:
For Bailey’s ganache, you will use Bailey’s Irish Cream (if you prefer the non-alcoholic version). You then start by heating Bailey’s cream on a stove or in the microwave until it barely begins to boil. This prevents it from scorching the cream. And you don’t want that as it would taste bitter or sometimes too sour.
Place the chocolate chips in a bowl and pour the hot cream on it. Allow for 2-3 minutes of resting time. After waiting, you then blend the chocolate and cream by whisking them together. Keep whisking until you get a silky smooth chocolate ganache. Set aside to cool.
Move on to making the chocolate bombs. In a microwave-safe dish, melt the chocolate wafers for 30 seconds. Stir. Carry on in this manner until all of the chocolate has melted. You don’t want to stir for more than 30 seconds because you don’t want the chocolate to heat and burn. Apply a coating of chocolate to your silicone mold. If your chocolate becomes cold in this process, microwave for a bit to heat them back up. Drain the excess chocolate out of the mold by turning the mold upside down onto wax paper. Refrigerate for 5 minutes to let the flavors meld.
