Irish Hippies Hard Hot Cocoa Food

IRISH CREAM HOT CHOCOLATE BOMBS

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.

IRISH HOT CHOCOLATE

Steps:

• In a large heavy saucepan combine the cocoa powder, sugar, vanilla, water and a dash of salt.
• Heat mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.
• Gradually add the milk and half&half and simmer whisking for 2 minutes.
• Stir in Baileys.
• Divide hot chocolate into warmed mugs and top with whipped cream and chocolate shavings.

SPICED HOT COCOA

Steps:

• Sift all the ingredients for the Spiced Hot Cocoa mix into a large bowl. For each serving, stir 1⁄4 cup mix into 1 cup hot milk. Store the remaining mix in the jar.

BAILEYS HOT CHOCOLATE

Steps:

• Prepare hot cocoa and pour into a mug. Stir in Baileys® Original Irish Cream. Top with whipped cream and drizzle with chocolate syrup.

SPIKED IRISH CREAM HOT COCOA

Steps:

• In 3-quart saucepan, heat milk, cocoa, sugar and salt over medium heat, beating with whisk often until cocoa is fully incorporated and mixture is warm and smooth. Remove from heat; stir in vanilla, liqueur and vodka.
• Carefully pour mixture into heatproof punch bowl. Serve immediately with whipped cream, chocolate chips and chocolate cookie straws.