IRISH CREAM HOT CHOCOLATE BOMBS
Irish cream hot chocolate bombs are loaded with hot cocoa mix, marshmallows and a dash of instant coffee. Mix with hot milk and a shot of Irish cream liqueur for delicious cocktail dessert. They also make great gifts! (Stovetop and microwave directions included.)
Provided by Renee N Gardner
Categories Drink Recipes
Time 50m
Number Of Ingredients 7
Steps:
- STOVETOP: Create a double boiler by setting a bowl over a pot of boiling water. Place 6 ounces chopped white baking chocolate, (or 1 cup chocolate chips) into the top bowl. Stir often until chocolate is melted. MICROWAVE: Place chocolate in a microwave safe bowl. Heat the chips on high in 15 second intervals stopping between each interval to stir. Continue to heat until chocolate is melted.
- Add a large spoonful of the melted chocolate into each of the 6 cavities in your silicone chocolate bomb mold. Smooth the chocolate up the sides of the mold with the back of a spoon making sure to completely coat the sides of each cavity.
- Refrigerate or freeze for a few minutes to set.
- Reheat the chocolate if necessary, then repeat the process by adding another spoonful of melted chocolate into each of the chilled mold cavities. Return the mold to the refrigerator or freezer to set.
- Remove the half rounds of set chocolate from the molds. Don't force them! They should come out pretty easily.
- Fill each of the three bottom half rounds with 2 tablespoons of hot cocoa mix, 12 mini marshmallows, and a teaspoon of instant coffee.
- STOVETOP: Heat a plate over the pot of boiling water until warm enough to melt chocolate. MICROWAVE: Heat a microwave safe plate for a few seconds, until warm enough to melt chocolate.
- Working with one bomb at a time, press one of the top half rounds against the heated plate to slightly melt the rim and smooth out the edge. Place the empty half round over the filled bottom half round to seal. Repeat with the remaining two chocolate bombs.
- If your seams are not tight enough or if they look messy, warm a spoon (dipping it in the hot water or run it under a hot faucet) then run back of the spoon along the seam to melt the chocolate and seal the edge.
- OPTIONAL: Reheat any leftover chocolate chips (use the same method as step 1) then drizzle over the filled chocolate bombs, finishing with a dusting of extra hot cocoa mix. Return to the refrigerator or freezer to fully set.
- Heat the milk either on the stovetop or in the microwave, being careful not to burn or scald it.
- Place one hot chocolate bomb into you favorite large cup or mug. Pour the hot milk over the ball and add in a shot of Irish cream liqueur. The hot chocolate bomb should burst open, releasing the hot cocoa, marshmallows and instant coffee. Stir until smooth and enjoy.
Nutrition Facts : Calories 621 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 174 grams sodium, Sugar 76 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BAILEYS HOT CHOCOLATE
Baileys Hot Chocolate recipe takes indulgence to the next level with delicious toppings like whipped cream, chocolate sauce, and sprinkles!
Provided by Baileys
Categories Drinks Recipes
Yield 1
Number Of Ingredients 4
Steps:
- Prepare hot cocoa and pour into a mug. Stir in Baileys® Original Irish Cream. Top with whipped cream and drizzle with chocolate syrup.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 69.8 g, Cholesterol 41.3 mg, Fat 12.4 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.6 g, Sodium 164 mg, Sugar 60.7 g
HOT CHOCOLATE BOMBS
Gift these gorgeous hot chocolate bombs to family and friends. Encased in chocolate and filled with mini marshmallows, simply stir into hot milk to serve
Provided by Liberty Mendez
Categories Drink
Time 34m
Number Of Ingredients 5
Steps:
- Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
- Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
- Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
- Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
- To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.
Nutrition Facts : Calories 223 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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- Place the green milk chocolate wafers in a microwaveable bowl. Melt in the microwave for 30-second intervals at 50% power, then stir. Repeat this procedure until the chocolate is completely melted and smooth. **DO NOT overheat as the chocolate will seize and get very thick and you will not be able to use it.
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- Remove the spheres from the mold by pulling the sides gently and then pushing them up from the bottom of the mold. Set aside.
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- Add the chocolate wafers to a microwave-safe bowl and put them in the microwave. Heat in 30-second intervals until melted all the way through. Stir between each heating time.
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