Bailey’s Spiked Hot Cocoa Bombs

Move over eggnog, these Spiked Hot Cocoa Bombs packed with a hidden surprise of Bailey’s will make your holiday spirits even brighter!

Hot Cocoa Bombs have become the hot new thing this winter season! After making my Caramel Mocha Hot Cocoa bombs, I knew I need to take them up a notch and have an adult version to enjoy in the evenings after the kids have gone to bed.

Bailey’s hot cocoa bombs are delightful treats that combine the rich flavors of hot cocoa with the smooth and creamy taste of Bailey’s Irish Cream. These decadent spheres are created by blending premium hot cocoa mix with Bailey’s and then encasing it in a delicate chocolate shell.

Each Baileys hot cocoa bomb is a work of art, meticulously crafted to deliver a delightful and indulgent experience. The outer shell is made of high-quality chocolate, which melts effortlessly when hot milk is poured over it. As the chocolate shell dissolves, it releases the delicious cocoa mix infused with Bailey’s Irish cream, resulting in a luxurious and flavorful hot chocolate drink.

Whether you choose to enjoy a Baileys hot cocoa bomb as an indulgent treat or share the experience with others, one thing is certain: they are a delightful fusion of rich chocolate, creamy Bailey’s, and the magic of a comforting cup of hot cocoa.

How to Make a Spiked Hot Cocoa Bomb

Ingredients: scroll down for full recipe with exact measurements

  • Bailey’s Irish Cream Baking Chips
  • Bailey’s Irish Cream
  • Milk Chocolate melting wafers
  • Hot Cocoa Mix
  • Mini Marshmallows
  • Crystal Sprinkles, optional


Switch Out The Booze

I love Bailey’s in my hot chocolate or coffee, so that was the perfect choice for me. If you aren’t a huge fan of Bailey’s, or simply want to try out other alcohol choices, a few ideas you could substitute with are:

  • Peppermint Schnapps
  • Kahlua
  • Flavored Vodkas
  • RumChata
two cocoa bombs sitting in front of a white mug and a bottle of Baileys

How Long Do Spiked Hot Cocoa Bombs Last?

Since these are filled with an actual chocolate ganache truffle, I would only keep them about 2 weeks. You want to store them at room temperature in an airtight container.

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a bailey's spiked hot cocoa bomb sitting in a cupcake liner

Bailey’s Spiked Hot Cocoa Bombs

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Move over eggnog, these Spiked Hot Cocoa Bombs packed with a hidden surprise of Bailey’s will make your holiday spirits even brighter!



For the Bailey’s Chocolate Ganache

  • 1 C Bailey’s Irish Cream baking chips
  • 1/2 C Bailey’s Irish Cream

For the Hot Cocoa Bombs

  • 30 oz milk chocolate melting wafers
  • 2 C hot cocoa mix
  • 1 C mini marshmallows
  • green sprinkles (optional)



For the Bailey’s Chocolate Ganache

  1. Using a small pot, heat the Bailey’s Irish Cream liquid until it starts to simmer.

  2. Add the Bailey’s Irish Cream chips to a heat proof bowl. Slowly pour the heated Irish Cream over the chips. Allow to sit for about 1 minute, then whisk until smooth.

  3. Place the mixture into the fridge for about 2-3 hours to harden

  4. Once hardened, use a small cookie scope to scope out some ganache and mold into a ball. Place the balls on to one of the prepared cookie sheets and place back in the fridge while you make the cocoa bombs.

For the Cocoa Bombs

  1. Using a heat safe bowl, place the chocolate melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.

  2. Spoon about 1-2 tbsp of the chocolate into the silicone mold. Carefully swirl the chocolate to completely coat the inside of the mold. Lightly shake the extra chocolate back into the bowl

  3. Place the coated molds into the fridge for 5-10 minutes to harden

  4. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell

  5. Carefully place the mold onto the second cookie sheet. Repeat steps with remaining molds – you should now have at least 8 sphere molds.

  6. Scoop the remaining melted chocolate into a piping bag and set aside.

  7. Carefully take the bottom side of the sphere and place it on a warm pan to melt off the uneven edges to create a smooth finish. Place the shell back onto the cookie sheet and allow to cool.

To Build the Hot Cocoa Bomb

  1. Scoop about 1 tablespoon of the cocoa mix into the bottom of the sphere. Place a Bailey’s Chocolate Ganache ball in the center. Place a few mini marshmallows around the ganache ball.

  2. Place the top of the shell back onto the warm pan to melt the edges for a few seconds. Quickly place the melted edges onto the filled bottom shell and gently press down.

  3. Using the piping bag, drizzle the remaining melted chocolate over the top of the cocoa bomb. Add green sprinkles if desired.

  4. Allow to set before enjoying in an 8 ounce glass of warmed milk!

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