Irish Coffee Hot Chocolate Bombs

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I have a fun St. Patrick’s Day twist on your favorite Hot Chocolate Bombs- this recipe is for some seriously delicious, and a little boozy, Irish Coffee Hot Chocolate Bombs. Also, please remember these are for adults, only, so be sure and store them in a safe place in the refrigerator where little hot chocolate bomb lovers can’t get ahold of them.

These hot chocolate bombs are beefed up to include your typical ingredient- hot cocoa mix, plus instant coffee, Jameson whiskey, and Baileys Irish cream.

These are sure to give you a fun hot chocolate bomb making experience and would be perfect for a girl’s night or date night activity.

Here’s exactly what you’ll need.

• 2 semi-sphere silicone molds with 6 sections
• Silicone basting brush
• A cookie cutter the same size as your silicone mold (most are 2 inches, so a 2 inch round cookie cutter will do the trick)
• A frosting piping kit with a skinny circular tip
• 10 oz. milk chocolate wafers (we love these from Ghirardelli)
• 4 oz. green chocolate wafers or candy melts
• 3 tbsp. hot cocoa mix
• 3 tsp. instant coffee
• 1.5 tbsp. Jameson Irish Whiskey
• 1.5 tbsp. Baileys Irish cream
• St. Patrick’s Day sprinkles

Then, here’s how to make these Irish Coffee Hot Chocolate Bombs.

1. Place the 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.  Be careful not to over-heat, the chocolate will burn and it will be unusable.
2. Brush the inside of each semi-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 from the mold.  Repeat this procedure a second time and if needed a third time.  Chill for 10 minutes in between each coating.

3. Remove the spheres from the mold by pulling the sides gently and then pushing up from the bottom of the mold.  Set aside.

4. Place your cookie cutter onto a flat saucer or cutting board. Pour melted chocolate into the cookie cutter.  You want this disc to be pretty thin.  Chill for 5 minutes. 

5. Meanwhile, heat a small pan on the lowest setting of your stove. We’re going to use this to soften the chocolate and put our hot chocolate bombs together.

6. Your pan should be warm to the touch, but not too hot. Carefully touch the edges of one half of your sphere to the pan to get the edges soft. Quickly pour 1/2 tbsp. whiskey and 1/2 tbsp. of Baileys. Then, press one side of your chocolate disk to the pan and move it around to get that side melty. Press that side onto your half with whiskey and Baileys.

8. Chill that half for a few minutes.

9. Next, touch the edges of the remaining half of the sphere to the pan to soften. Quickly add 1 tsp. of instant coffee and 1 tbsp. hot chocolate mix. Press that side into the other half of the sphere with the chocolate disk in between.

10. Chill the finished hot chocolate bomb in the refrigerator and repeat this process for the other two bombs.

11. Once all bombs have been completed and chilled, you can decorate.

Melt the green candy melts the same way you did the milk chocolate wafers, and add to a prepared piping bag. Drizzle over the chocolate bombs. Alternatively, you can just use a fork and drizzle candy, as well. Finally, add some festive St. Patrick’s Day sprinkles.

To use your Irish Coffee Hot Cocoa Bombs, add 1-2 bombs to 10 oz. milk warmed to your preference. Then, enjoy responsibly.

For a printable version of this recipe, see below-

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Then, if you enjoyed this recipe, be sure and check out my regular Irish Coffee recipe. We also have another fun recipe- Irish Hot Chocolate.

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