Looking for a tasty treat for just the 21 and over crowd? These Irish Cream Hot Cocoa Bombs are the perfect way to warm up fast! While the kids are enjoying an afternoon of play, treat yourself to a cup of hot chocolate that you don’t have to share!
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There’s just something about knowing that I can have my very own cup of cocoa without having to share…or adding a fun treat to book club or a gathering with the girls as well. I LOVE the flavor of this hot cocoa bomb!
Do these hot cocoa bombs really contain alcohol?
Absolutely. These cocoa bombs will make a yummy cup of spiked hot chocolate, just like my Mexican Hot Cocoa Bombs.
Think of them as a treat for aging. While the alcohol content isn’t high, it is in there so these aren’t appropriate for kids or anyone under the age of 21.
What You’ll Need To Make These Irish Cream Hot Cocoa Bombs
Here are all the ingredients that you need to create these Irish Creme Liqueur Cocoa Bombs.
Ingredients
- 7 ounces of milk chocolate melting wafers
- 6 tablespoons of hot cocoa
- 2 shots of Irish Cream liqueur
- Green sprinkles
- silicone mold
If you can’t find the mini bottles of Irish Cream Liqueur, check out these Bailey’s Irish cream recipes so the leftovers don’t go to waste.
How To Make Irish Cream Hot Cocoa Bombs
Once you have all the ingredients listed above, it’s time to get started! Here’s what you’ll need to do:
Step 1
Before anything, take a plate and put it in the freezer.
Step 2
Add the chocolate wafers to a microwave-safe bowl and put them in the microwave. Heat in 30-second intervals until melted all the way through. Stir between each heating time.
Step 3
Add the melted chocolate to the molds. Spread out the chocolate to cover completely, even the sides. Once done pop in the freezer for 5 minutes. Take out and add another layer of chocolate after that time has passed then put it back in the freezer for another 5 minutes.
Step 4
Mix together the Irish cream and cocoa mix in a bowl.
Step 5
Take the frozen plate out of the freezer and the chocolate molds from the freezer, too.
Step 6
Take the frozen spheres out of the mold and put them into the chilled plate.
Step 7
Put a small plate in the microwave and heat it for 2 minutes.
Step 8
Once done, take one of the sphere halves and put it upside down on the heated plate. This will start to melt the rim. Add about 1.5 tablespoons of the cocoa and Irish Cream mix to the sphere.
Step 9
Place the other sphere on top and hold them together. If you need to add a bit of melted chocolate on the edges to help them stick, do so.
Step 10
Put the rest of the melted chocolate into a pastry back and make certain it’s melted again. Cut off the tip and drizzle on the top of your cocoa bomb back and forth.
Step 11
Add sprinkles.
Suggestions and Tips
If you’re wanting to make an alcohol-free version, just leave out the Irish Creme and add in some marshmallows or something else delicious.
To use this cocoa bomb, just add to your favorite mug and pour 6 ounces of hot milk over the top. It’ll melt away the outer layer of chocolate, releasing all the goodness. Just stir and enjoy a delicious mug of Irish cream hot chocolate!
More Hot Cocoa Bombs
- Twix Hot Cocoa Bombs
- Chocolate Orange Hot Cocoa Bombs
- Mint Hot Cocoa Bombs
- Instant Pot St. Patrick’s Day Hot Cocoa Bombs
More Hot Cocoa Bomb Recipes
Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.
You can print off the complete ingredient list and instructions for these Irish Creme Cocoa Bombs below.
If you love the recipe, please leave a 5-star rating!
📋 Recipe
Irish Cream Hot Cocoa Bombs
Equipment
- Silicone Bath Bomb Mold or Candy Mold
Ingredients
- 7 ounces milk chocolate melting wafers
- 6 tablespoons hot cocoa mix
- 2 shots Irish Cream liqueur
- Green sprinkles
Instructions
- Before anything, take a plate and put it in the freezer.
- Add the chocolate wafers to a microwave-safe bowl and put them in the microwave. Heat in 30-second intervals until melted all the way through. Stir between each heating time.
- Add the melted chocolate to the molds. Spread out the chocolate to cover completely, even the sides. Once done pop in the freezer for 5 minutes. Take out and add another layer of chocolate after that time has passed then put it back in the freezer for another 5 minutes. Mix together the Irish creme and cocoa mix in a bowl.
- Take the frozen plate out of the freezer and the chocolate molds from the freezer, too. Take the frozen spheres out of the mold and put them into the chilled plate. Put a small plate in the microwave and heat it for 2 minutes. Once done, take one of the sphere halves and put it upside down on the heated plate. This will start to melt the rim.
- Add about 1.5 tablespoons of the cocoa and Irish Creme mix to the sphere. Place the other sphere on top and hold them together. If you need to add a bit of melted chocolate on the edges to help them stick, do so.
- Put the rest of the melted chocolate into a pastry bag and make certain it's melted again. Cut off the tip and drizzle on the top of your cocoa bomb back and forth. Add sprinkles.
Nutrition
Need to run to the store to get some ingredients first? Remember to pin this recipe so you can find it when you’re ready to make them.
