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irish cream hot chocolate bombs

Non-Alcoholic Irish Cream Hot Chocolate Bombs


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Description

Irish Cream Hot Chocolate Bombs are the perfect cold weather treat to indulge in, and your whole family will love this kid-friendly version!


Ingredients

Scale
  • 10 oz dark chocolate chips
  • 16 oz Irish Cream hot chocolate mix
  • 4 oz sprinkles of choice
 

Instructions

  1. Melt the chocolate chips in a microwave safe bowl.  Heat for 30 seconds on medium power.  Stir well.  Repeat until the chocolate is melted and smooth. 
  2. Using a spoon, scoop a spoonful into the cavity of each mold.  Draw the chocolate up the sides of the cavity and thoroughly cover the entire inside of each mold.  Place in the fridge to set for approximately 10 minutes.  Remove from the fridge and use just enough melted chocolate to cover just the inside edge of each of the molds – a double layer right at the top of the mold, right where the seem is going to come into contact with each other and makes a stronger bomb.  Set back in the fridge until hardened.
  3. Remove from the fridge and remove each mold carefully.  Set aside. 
  4. Using a small frying pan, heat the pan over medium heat for approximately 20 seconds – just enough to warm up the pan.  Place one of the chocolate halves upside down in the frying pan to melt off just the edge and create a smooth, flat edge.  Remove after just a few seconds and place on a wire rack.  Fill the chocolate half with the Irish cream hot chocolate mix, approximately one tablespoon worth per bomb.   Place another empty half shell upside down on the frying pan and melt the edges for just a few seconds until smooth.  Place that half immediately on top of the half filled with hot chocolate mix.  Set in place and gently press together.  Using a clean finger, smooth the seem to clean up any excess melted chocolate and cover any thin edges.  Set aside.  Repeat with all remaining chocolate halves.
  5. Using the remaining left over melted chocolate, place in a piping bag or a sandwich bag.  Snip off a very small hole in the tip and quickly drizzle the melted chocolate across each of the bombs.  Immediately follow up with sprinkles before the chocolate sets.  Allow the chocolate to harden before removing and placing in packaging.