In the winter I love a warm cup of hot chocolate, tea and sometimes coffee. There is just something about wrapping your chilled fingers around a warm mug that warms you from the inside out. Now imagine adding a bit of Bailey’s. It takes that warm coziness to a whole new level. And if you want to make it a truly luxurious experience, you need to try one of these Bailey Bombs. I’ve decided these hot chocolate bombs for adults are the BEST way to warm up!
Adult Hot Chocolate Bombs – Bailey Bombs
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So we all know about the Hot Chocolate Bomb craze that is going on right now. As soon as I saw my first hot chocolate bomb, I immediately had to try making some of my own.
Then after a bit of experimenting I realized there was some serious possibilities with these hot chocolate bombs.
A few years ago we were lucky enough to take a vacation down to Mexico where we were introduced to Mexican Coffee. It was this decadent spiced, alcohol treat that had real chocolate melted into it. It created this incredibly delicious drink that we happily enjoyed every night of our vacation.
So a few weeks ago my brain started drifting off, dreaming about hot, tropical vacations. Then my kids started interrupting my vibe demanding hot chocolates because it minus a million degrees here, and we are always cold.
And it clicked! I suddenly wondered, could I fill a hot chocolate bomb with Bailey’s?
And guess what my lovely readers? You can! And today I am going to share with you all the secrets for making the most incredible Bailey Bomb ever!
Bailey Bomb Recipe
Callebaut Couverture Milk Chocolate (I buy it by the brick but you can buy it in chips too)
Bailey’s (this works amazing with original or flavoured! A favourite of ours is the Salted Caramel Bailey’s)
Callebaut Couverture White Chocolate (you could use more milk too if you wish)
Pot that the bowl just fits into
Silicone sphere molds
Knife and cutting board
Small oven safe plate or small frying pan
Food safe gloves (optional) – help reduce finger prints and melting while handling
Candy thermometer (optional)
If you have made hot chocolate bombs before, you will be familiar with the concept. Essentially you are creating a sphere of chocolate and filling it with goodness.
But filling it with liquid is a bit more tricky. Plus if I am going to make these and fill them with booze, I want to make sure everything is top shelf! No cheap melts, only real Callebaut chocolate for this girl.
That said, you could do this with melts, but remember, melts are not real chocolate, so the flavour will always be off. Working with real chocolate is more challenging, but trust me, the result of your hard work will be well worth it! And really, you deserve real chocolate, not that waxy stuff!
Tempering the Chocolate
First step, we need to melt and temper the chocolate. There are a few ways you can do this. Once you have done it a few times, you will become more comfortable with the technique.
Start by coarsely chopping up your Callebaut Couverture chocolate. You will need about 1 cup of chocolate. Add 2/3 cup of the chopped chocolate to a glass bowl.
Fill a pot about an inch deep with water. Set the bowl on top of the pot, creating a double boiler. The bottom of the bowl must not touch the water. Any water touching your chocolate will cause it to seize and ruin it! Turn on the stove top to medium heat.
Wait until it starts to melt. Then stir with a spatula to help along the melting. We want to bring it to 115°F or 45°C. If you don’t have a candy thermometer, remove the bowl from the pot (Watch for steam! Use oven gloves), when there are just a few bits of lumps left and it is almost completely liquified.
My English mother always said the best way to test if the chocolate was ready was to touch a bit to your lip. You should feel the heat without it burning.
Add the remaining chocolate and stir it in until it is completely melted. This should bring the temperature down to 80°F or 28°C, but if you don’t have a thermometer, just stir until melted.
Return the bowl to the pot and bring it back up to 90°F or 32°C. This will only take a about two minutes, if you don’t have a thermometer, don’t worry too much. Just warm it back up for about 2 minutes. This should result in a nice shiny, tempered chocolate.
But if your chocolate it not perfectly shiny, it’s all good. It will still taste great! I will be honest, I rarely use my thermometer. I like to trust my ancestors, kitchen fairies and kitchen witch magic to guide me. At the end of the day, it all turns out fine (maybe not perfect, but perfectly fine!) and it is a lot more fun! So don’t stress about this step, just do your best and have fun!
Just make sure you don’t burn your chocolate or expose it to even the tiniest bit of water, if you do, it’s done and you will need to start again with a fresh batch.
Filling the molds
This is the trickiest part of making Bailey Bombs or any adult hot chocolate bomb that holds liquid. Creating a chocolate sphere that will hold the liquid.
Add a heaping teaspoon of the melted chocolate to each cavity of the mold. Then, using a small spoon, spread the chocolate to cover the entire cavity. Ensure you pull it right up to the edges. You want to make sure the edges are nice and thick and there are no thin spots anywhere in your spheres.
Set it in the fridge for about 15 minutes to set up. During this time set your bowl of melted chocolate back on the pot and keep it over a very low heat to keep it melted and tempered.
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. Since the chocolate in the mold is not only set up, but also cold, the new chocolate will chill very quickly and get firm. Work fast to fill in those thin spots!
Set in the fridge to set up completely. About 10 to 15 minutes.
Removing the spheres
Once set, remove the molds from the fridge. Set out some parchment paper.
Carefully remove the spheres from the molds. Do this by peeling the silicone away, and pushing up gently from the bottom to pop it out.
Filling the Bailey Bombs
For this next step we need to warm the edges of our spheres. You can warm a plate in the microwave or us a small frying pan on a low heat on the stove. I prefer the frying pan method, but you do you!
Take one of the sphere halves, place the edges on the heated surface and twist slightly to melt. This only takes a couple of seconds!
Flip it over, fill the half with Bailey’s.
Take a second half sphere, and heat it’s edge the same way, then place it on top of the filled half. Twist slightly to adhere the edges.
If there are any gaps you can pipe a bit of melted chocolate along the seam to reinforce it. You want to make sure that seam is leak proof!
Tip! If you flip your molds upside-down you can use the base to hold your completed bombs while they set, so they don’t roll around.
The final step is just some extra fun and a chance to reinforce your adult hot chocolate bomb if required.
Go through the same process to melt some white chocolate (you can use more milk chocolate if you prefer). Add it to a small sandwich bag and cut a small piece off the corner to create a quick piping bag.
Pipe the melted chocolate on your Bailey Bomb and immediately add candy sprinkles or other decorations.
Let set up at room temperature or in the fridge.
Storing Bailey Bombs
I store my Bailey Bombs in the fridge. They should be used within a few days. I never keep mine more than a week. Normally they are gone within 2 or 3 days. It is best to use these as fresh as possible!
Using Bailey Bombs – Adult Hot Chocolate Bombs
Now it’s time to enjoy your hard work with a decadent treat!
Brew a pot of nice strong, rich coffee. We find these work best with a strong brew.
Add your Bailey Bomb to your favourite mug. Pour the coffee over the Bailey Bomb. Stir until the chocolate is completely melted.
Bailey Bomb – Adult Hot Chocolate Bomb Recipe
- Glass bowl
- Silicone spatula
- Small spoon
- Silicone sphere molds
- Knife and cutting board
- Parchment paper
- Stove top
- Oven gloves
- Small heat safe plate or small frying pan
- Food safe gloves (optional)
- Candy thermometer (optional)
- 1 Cup Callebaut Couverture Milk Chocolate
- 4 oz Bailey’s Irish Cream
- 1/4 Cup Callebaut Couverture White Chocolate
- Decorative sprinkles
- Melt and temper the chocolate. See article for details on how to do this.
- Add tempered chocolate to the silicone molds. 1 heaping teaspoon per mold cavity, depending on the size of your molds. Pay attention to the edges and make sure they are nice and thick.
- Let set in the fridge for about 10 minutes. Keep left over chocolate warm and tempered.
- Remove set molds from the fridge. Add another layer of chocolate, ensuring the edges are nice and thick.
- Place in fridge to set up for 10 minutes.
- Remove from fridge and remove chocolate half spheres from the molds.
- Heat a plate or a frying pan on low. Warm the edges of a half sphere, just until it melts.
- Fill with Bailey's. Heat the edges of another half sphere and connect to the filled base. Smooth the seal with your fingers gently.
- Let set.
- Melt and temper white chocolate. Use a spoon or a small piping bag to add drizzles of chocolate to the top of the Bailey Bombs. Sprinkle with decorative candy sprinkles.
- Add to a mug, pour hot coffee over top. Stir. Enjoy!