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Filled with Baileys infused ganache, then encased in dark chocolate, these Baileys hot chocolate bombs make a cozy treat! Perfect for holiday gifts and parties any time of year!
Hot chocolate bombs are chocolate spheres filled with hot cocoa mix or chocolate ganache that create an instant cup of hot cocoa! You could just use a packet, but where’s the fun in that? Carefully place the Baileys chocolate bomb into a mug, pour hot milk over it, and watch as the chocolate shell melts before your eyes.
These fun and boozy hot cocoa bombs are easy to make and customize! Adjust the ingredients as needed to suit your dietary preferences. Make baileys filled hot chocolate bombs vegan, dairy-free, or sugar-free if you like! Or replace the Baileys ganache with cocoa mix, and make them for your kiddos.
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We like to make hot chocolate bombs with Baileys on special occasions like Christmas and Valentine’s day.
I also like to make a kid-friendly version without the Baileys, anytime my kids are craving hot chocolate, which happens year round! My kiddos love to help melt the chocolate and spread it into the molds for making Baileys-free hot fudge chocolate bombs.
They make great gifts too!
👩🍳 Why This Recipe Works
- Boozy hot chocolate bombs
- Perfect treat for the holiday season
- So much fun to watch
- Kids love to help make them
- Easy to customize!
- Instant cup of cocoa
- Homemade gifts for friends & neighbors
- Best Bailey’s hot chocolate bombs recipe ever!
You only need five simple ingredients for this Baileys hot chocolate bomb recipe!
- Dark Chocolate Chips: These hot cocoa bombs use dark chocolate and milk chocolate chips to create a rich and luscious flavor. I recommend buying high quality chocolate (at least 70% dark or higher) that includes cocoa butter for the best results.
- Bailey’s Irish Cream: Perfect for boozy bombs! The sweet and vanilla-like taste of Irish cream liqueur pairs so well with chocolate! If you’re vegan or dairy-free, Baileys has a dairy-free almond based version too.
- Milk Chocolate Chips: Milk chocolate creates a creamy hot cocoa. If you prefer a dark, intense cocoa, swap with more dark chocolate chips.
- Cocoa Powder: Cocoa powder or protein powder both work. Adds a bit more chocolatey flavor and thickens the ganache a smidge.
- White Chocolate Chips: For drizzling! White chocolate candy melts are easy to melt and use.
Baileys Irish cream chocolate bombs are easy to customize!
- Vegan: Buy vegan chocolate chips and replace the original Baileys with Baileys Almande almond milk liqueur. Enjoy life chocolate chips are labeled vegan & dairy-free!
- Sugar-Free: If you want to omit the sugar in this recipe, replace chocolate chips with keto or sugar-free chocolate chips. Replace the Bailey’s with heavy cream, and use cocoa powder or sugar-free protein powder.
- Basic Hot Chocolate Bomb Recipe: Replace the Bailey’s ganache with hot cocoa mix and marshmallows. Spoon one and half tablespoons of hot cocoa mix into the shell along with a heaping tablespoon of mini marshmallows.
- Toppings: Decorate the chocolate bombs with chocolate sprinkles, drizzled chocolate, crushed peppermint candies or candy canes, chopped nuts, small chocolate candies, crushed chocolate wafers, or festive holiday sprinkles. Just use melted chocolate as glue.
🔪 How To Make Baileys Hot Chocolate Bombs
Melt Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are melted and smooth. (This is the easy way to get the ganache made, without needing a double boiler!)
Mold Chocolate: Fill a 6 hole silicone sphere mold with a tablespoon of melted chocolate. Use the back of a spoon to spread it evenly and make sure to spread the chocolate all the way up to the top of each cavity. Place mold into the freezer for 10 minutes to set. Repeat with another layer of chocolate, and freeze for 10 more minutes.
Unmold Spheres: Remove mold from the freezer and carefully remove the chocolate spheres from the mold. Place them on a large plate and store in the fridge.
Repeat Process: Repeat process with the remaining melted chocolate to make 6 more half spheres.
Make Bailey’s Ganache: Heat the Bailey’s in a small heat-proof bowl or glass until hot. Pour it over the milk chocolate chips. Stir until all the chips are melted and the mixture is smooth. Stir in the protein powder. Chill the ganache for 10 to 15 minutes to thicken.
Fill Chocolate Spheres: Evenly divide the Bailey’s ganache between six of the empty spheres.
Melt Edges & Finish Bombs: Heat a small plate in the microwave until warm. Take one empty chocolate sphere and place the rim onto the warm plate to melt the edges.
Place the sphere with the melted edges on top of the ganache-filled sphere, and allow the chocolate to set. Repeat until you have six hot cocoa bombs. Place molds in the fridge for 10 minutes. Pop the boozy chocolate bombs out of the silicone mold and place on a baking sheet lined with parchment paper.
Decorate: Drizzle the hot chocolate bombs with white chocolate.
Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. (Or, dunk it into a glass of hot milk!)
Stir well and enjoy your mug of hot chocolate!
A hot chocolate bomb is a round chocolate shell filled with hot chocolate mix or chocolate ganache and marshmallows. Instead of using hot chocolate mix, place the hot chocolate bomb at the bottom of a mug, and pour hot milk over it. The hot milk melts the chocolate to create a cup of hot cocoa!
There are endless ways you can decorate your Baileys irish cream chocolate bombs!
Here are two of my favorite options:
1) Melt chocolate and add to a piping bag. Drizzle a back and forth design and allow to set. White chocolate on dark chocolate offers a great contrast.
2) Add your favorite sprinkles! There are so many sprinkles out there, and you can add your favorite to turn these chocolate bombs into a seasonal treat. Use multi-colored sprinkles for a year round festive look. Holiday sprinkles for Christmas, red and white for Valentine’s Day, orange and black for Halloween, and so on!
The best way to unmold chocolate shells is to use a silicone mold. Don’t use acrylic molds! It will be harder to get the shells out. With Silicone molds, the shells literally just pop out completely intact – it’s super easy! I recommend using the 2.5 inch molds.
Tempering chocolate allows you to control the heat of the melted chocolate, and gives the chocolate bombs a glossy professional finish. But, it takes a lot more time and isn’t necessary, as melting the chocolate in the microwave still gives these Baileys hot chocolate bombs a smooth and fancy look! Just be sure to store them in the refrigerator.
Store the hot chocolate Baileys bombs in a cool, dry airtight container in the refrigerator for up to 7 days. They can be stored at room temperature, but if it gets too warm, they may melt!
💭 Expert Tips
- Use good quality chocolate for the best flavor. It also melts easier, and will create a more beautiful shine. I used 88% dark chocolate for this recipe, but you can use any dark chocolate that is greater than 65-70% dark.
- Use a candy thermometer to test the heat of the chocolate. 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. Ideally it should be around 90 degrees when you use it.
- Make sure your molds are dry: Make sure your hot chocolate bomb molds are clean and dry before adding the melted chocolate.
- Use a double layer: A double layer of chocolate in the molds creates a thicker shell that’s less likely to break.
🍫 More Delicious Chocolate Recipes!
- Healthy Hot Chocolate with Cinnamon
- Vegan Chocolate Mousse
- Oat Milk Hot Chocolate
- Secretly Healthy Chocolate Chip Cookies
- Chocolate Ganache Tart
- Protein Hot Chocolate recipe
- Chocolate Milk Tea
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🎥 Watch How to Make It
Baileys Hot Chocolate Bombs
- ¾ cup dark chocolate chips
- ½ cup Baileys
- ½ cup milk chocolate chips
- 1 tbsp chocolate protein powder or cocoa powder
- ¼ cup white chocolate chips optional, for decorating
- Melt the dark chocolate chips in a microwave-safe bowl in 30 second bursts, stirring each time, until melted and smooth.
- Fill a 6 hole chocolate half sphere mold with a tbsp of melted chocolate. Use a spoon to spread it evenly and make sure to spread the chocolate all the way up to the top of each cavity. Place in the freezer for 10 minutes to set.
- Repeat with another layer of chocolate and freeze for another 10 minutes.
- Remove from the freezer and carefully remove the chocolate spheres from the mold. Place it on a plate and store in the fridge.
- Repeat with remaining chocolate to make another 6 half spheres.
- While the chocolate is setting heat the baileys in a microwave-safe jug until hot. Pour it over the milk chocolate chips.
- Stir until all chocolate is melted and smooth. Whisk through the protein powder or cocoa powder if using.
- Place the chocolate ganache into the fridge for 10-15 minutes to set a little firmer.
- Take the set chocolate molds and fill 6 half spheres with the baileys ganache.
- Heat a small plate in the microwave.
- Take one empty chocolate sphere and place the rim onto the heated plate to slightly melt the edges.
- Place the sphere on top of a filled sphere and allow the melted chocolate to set.
- Repeat with remaining spheres. Chill in the fridge for 10 minutes to set completely.
- Pop the chocolate bombs out of the silicone mold and place on a baking sheet. If using, melt the white chocolate in the microwave and drizzle over the chocolate balls.
- To serve heat 1 cup of milk, place a chocolate bomb into a mug and pour the hot milk over top to melt. Stir to combine.
- Serve hot chocolate topped with whipped cream and a sprinkle of cocoa powder if desired.
- Store chocolate bombs in an airtight container in the fridge for up to 1 week.
- As an option, you can also fill the spheres with mini marshmallows.
- Any milk can be used when serving.
- Adding a double layer of chocolate when making the chocolate spheres helps reduce the chance of breaking when removed from the molds.