So, making sure you have your small plates on hand, both microwave-friendly for heating, and at the ready will help you to move quickly through the molding process. Once the chocolate has cooled to 82°F (about 5-10 minutes), place the bowl back on the double boiler and bring it back up to 87°F. Carefully place the Baileys chocolate bomb into a mug, pour hot milk over it, and watch as the chocolate shell melts before your eyes. Sugar-Free: If you want to omit the sugar in this recipe, replace chocolate chips with keto or sugar-free chocolate chips. If you have sprinkles to put on, add them while the chocolate drizzle is still wet so that it adheres well.

They mention that the chocolate pieces were coming through the box and the powder was all over the box. 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.If you want to also decorate with white chocolate, put 1/4 cup of white chocolate wafers in a microwave safe bowl and microwave it at 15 second intervals until it’s 1/2 melted.

For more delicious recipes using Bailey’s, check out our No Cook Bailey’s Fudge or our Guinness Chocolate Cupcakes with Bailey’s Frosting. This winter, Create the Ultimate Baileys Hot Chocolate with our Chocolate Bombe, flavoured with Baileys! I like to use a pastry brush to brush the melted chocolate onto the mold which makes it a little tougher to measure, so just make sure it’s nice and thick to securely hold your hot chocolate mixture.

Go through the same process to melt some white chocolate (you can use more milk chocolate if you prefer). Pop the boozy chocolate bombs out of the silicone mold and place on a baking sheet lined with parchment paper.

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. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. These are perfect for people with vegan, vegetarian and dairy free diets, and are a great alternative to the milk chocolate bombes. Tempering the chocolate is key to getting hot chocolate bombs that will firmly hold together and stay solid at room temperature.Just fill a large pot with about 2 cups of water and place either a large, heat-safe metal bowl or a second, smaller pot on top. Coconut trees use little land, little water, and the production of coconuts requires no deforestation.