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Irish Cream Hot Chocolate Bombs for St. Patrick’s Day

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Hot chocolate bombs made with green and white chocolate are filled with Irish cream liqueur and hot chocolate mix. Drop the bombs in a mug of hot milk for a green and boozy hot chocolate drink. 

Green beer has nothing on these green hot chocolate bombs made with Irish Cream for celebrating St. Patrick’s Day.  Make up a batch and delight the leprechauns in your life.

If you are in a pinch, you can skip the green wafers and use chocolate chips instead. The resulting hot cocoa will be brown, instead of green, but it’ll still be tasty.

You can also make these using the same method as our Peanut Butter Cup Hot Chocolate Bombs which use silicone egg cups instead of a round mold. They are a little less intimidating to make especially for beginners. 

Irish Cream Hot Chocolate Bombs for St. Patrick’s Day

Irish Cream Hot Chocolate Bombs Ingredients and Supplies:

Irish Cream Hot Chocolate Bombs Directions:

Place the green melting 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.

Brush the inside of the sphere using the silicone brush, making sure to get the chocolate right up around the edge. This will prevent the sphere from breaking when you remove it from the mold. Repeat this procedure a second time. Chill for 10 minutes in between each coating.

Carefully remove the spheres from the mold by pulling the sides gently and then pushing them up from the bottom of the mold. Set aside.

Place the cookie cutter on a cookie sheet and add a small amount of green chocolate inside the cookie cutter. You want it to be a thin disc. Place in the refrigerator for 5 minutes to set up.

Place a dinner plate on the stove on the lowest setting for approximately 2-3 minutes. It will be warm to touch but not too hot. After 2-3 minutes remove from the stove. The plate will stay warm enough to do about 6 chocolate bombs.

Take a sphere that is empty and place it face down onto the plate and swirl it around to soften the edge but be sure not to leave it on the plate for too long or you will have a chocolate mess!

Add Irish Cream to one sphere.

Place the disc made with the cookie cutter onto the plate to soften the edges and then place it onto the sphere with the Irish Cream.

Place the 2nd sphere onto the plate the same way, then add the hot cocoa to that sphere and place the two spheres together pressing gently. Place in the refrigerator to chill for about 5 minutes.

Melt a small amount of white chocolate, following the same procedure as before. Add the melted chocolate to the squeeze bottle and drizzle on top of the chocolate bombs. While the chocolate is still warm, add your St Patrick’s Day decorations.

Keep refrigerated until ready to use.

Yield: 6 hot cocoa bombs

Hot Chocolate Bombs with Irish Cream for St. Patrick's Day

Hot Chocolate Bombs with Irish Cream for St. Patrick's Day

Green hot chocolate bombs are filled with Irish cream liqueur and hot cocoa mix.

Ingredients

  • Green melting wafers
  • White melting wafers
  • 6 cavity silicone semi-spherical mold
  • Silicone basting brush
  • Cookie cutter the same size as the sphere of the mold
  • Instant Hot chocolate mix
  • Irish Cream
  • Squeeze bottle to use for drizzling
  • St Patrick’s Day sprinkles

Instructions

  1. 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.
  2. Brush the inside of the sphere using the silicone brush, making sure to get the chocolate right up around the edge.  This will prevent the sphere from breaking when you remove it from the mold.  Repeat this procedure a second time.  Chill for 10 minutes in between each coating.
  3. Remove the spheres from the mold by pulling the sides gently and then pushing them up from the bottom of the mold.  Set aside.
  4. Place the cookie cutter on a cookie sheet and add a small amount of green chocolate inside the cookie cutter.  You want it to be a thin disc. Place in the refrigerator for 5 minutes to set up.
  5. Place a dinner plate on the stove on the lowest setting for approximately 2-3 minutes.  It will be warm to touch but not too hot. After 2-3 minutes remove from the stove. The plate will stay warm enough to do about 6 chocolate bombs.
  6. Take a sphere that is empty and place it face down onto the plate and swirl it around to soften the edge but be sure not to leave it on the plate for too long or you will have a chocolate mess!
  7. Add your Irish Cream to one sphere.  Place the disc onto the plate to soften the edges and then place it onto the sphere with the Irish Cream.  
  8. Place the 2nd sphere onto the plate the same way, then add the hot cocoa to that sphere and place the two spheres together pressing gently. Place in the refrigerator to chill for about 5 minutes.  
  9. Melt a small amount of white chocolate, following the same procedure as before.  Add the melted chocolate to the squeeze bottle and drizzle on top of the chocolate bombs.  While the chocolate is still warm, add your St Patrick’s Day decorations.  
  10. Keep refrigerated until ready to use.  

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 111Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 80mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 1g
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