Baileys Hot Chocolate Bombe 130g - Includes 3 Chocolate Bombes With Marshmallows

Product Information

Most Irish Cream liqueurs are whiskey-based (made with Irish Whiskey) and have a richly sweet, creamy and chocolate taste to them.

Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier (Soya Lecithin), Natural Vanilla Flavouring], Caramel36% [Sugar, Glucose Syrup, Coconut Oil, Water, Sweetened Skimmed Condensed Milk(Milk, Sugar, Lactose (Milk), Milk Chocolate (Sugar, Cocoa Butter, Cocoa Mass, Whole Milk Powder, Whey Powder (Milk),Emulsifier (Soya Lecithin)), Butter (Milk), Natural Flavouring, Salt, Cream (Milk), Salted Butter (Milk), Stabiliser(Pectin)], Salt 0. Serve or gift these are super cute cocoa bombs for Valentine’s Day, St Patrick’s Day, Halloween or Christmas. Just don’t use dark chocolate, because it doesn’t have enough butter cream and the spheres tend to crack. This video shows a basic hot chocolate bomb – it does not show the process of making the Bailey’s truffles, which is very simple and detailed in the printable recipe card.You want the bowl or smaller pot to rest inside the larger pot, preferably without touching the water underneath. Reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer in between each reheating. Grab your empty spheres, and one at a time, carefully press the edge of the sphere down onto the pan to get the edges hot and melty. This is the trickiest part of making Bailey Bombs or any adult hot chocolate bomb that holds liquid. A hot chocolate bomb is a round chocolate shell filled with hot chocolate mix or chocolate ganache and marshmallows.

When it’s cool slightly, place the white chocolate into another sandwich bag to drizzle over the bombs. Combine milk chocolate, hot cocoa mix and a few shots of Bailey’s Irish Cream, then top with sprinkles to bring this treat to life. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. The hot milk should melt the chocolate bombs pretty easily, but stirring it well will help it along. To temper it properly, you will have to bring the temperature of the chocolate all the way down to 80°F.

This change in temperature from hot to cold to hot is what prepares your chocolate to be molded into spheres. Use a double layer: A double layer of chocolate in the molds creates a thicker shell that’s less likely to break. Whether you prefer classic Irish Cream, chocolate cherry, or salted caramel – the possibilities are nearly endless. Place the Bailey’s Chocolate Chips in a heat-proof bowl and pour the hot Bailey’s over the baking chips. A special recipe where warmth and indulgence collide, Baileys Irish Cream and velvety hot chocolate are a match made in heaven!

I'm dedicated to creating attainable, sustainable recipes and sharing them along with my favorite green tips for living a more environmentally friendly lifestyle. Use oven gloves), when there are just a few bits of lumps left and it is almost completely liquified. The Sun", "Sun", "Sun Online" are registered trademarks or trade names of News Group Newspapers Limited. If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. Green tip: Coconut milk is one of the lowest-impact milk choices when it comes to our environmental footprint.Just make sure you don’t burn your chocolate or expose it to even the tiniest bit of water, if you do, it’s done and you will need to start again with a fresh batch. Sugar, Cocoa Butter, Cream Powder(MILK), Salt, Emulsifier (SOYA Lecithin)), Anhydrous MILK Fat, Emulsifier (SOYA Lecithin), Salt Crystal (Fleur de Sel) (0. First gently break away the sides, then focus mostly on pushing from the bottom as you peel away the sides. Of course, you can’t just pour Bailey’s in to the bomb and you can’t temper chocolate with alcohol, so I made a simple two-ingredient Bailey’s ganache and added what was essentially a Bailey’s truffle to the center of each hot chocolate bomb.