Hot Chocolate Bombs Made With Fireball Whiskey
These Hot Chocolate Bombs Made With Fireball Whiskey are so delicious and is a great way to wind down for the evening!
Equipment
- Semi Sphere silicone mold
- Microwave safe bowl
- Large Plate
- Small Plate
- Spoon or pastry brush
- Pastry bag or ziplock bag
- Scissors
Ingredients
- 7 oz Milk chocolate melting wafers
- 2 shots Fireball Whiskey or 2 mini 50ml bottles of Fireball Whiskey
- Red jimmies (red sprinkles)
- Gold sprinkle mix
Instructions
- Place a large plate into the freezer.
- In a microwave-safe bowl, heat chocolate wafers on high in the microwave in 30-second increments, stirring between each heat session, until fully melted.
- Drop a spoonful of melted chocolate into each mold cavity.
- Using a spoon or pastry brush, spread the chocolate around the entire mold cavity, making sure to get up the sides.
- Freeze for 5-10 minutes
- Repeat steps 3 and 4 with a second coat of chocolate, then freeze for an additional 5-10 minutes
- Mix Fireball Whiskey and hot cocoa mix, and stir well.
- Pour remaining melted chocolate into the pastry bag or ziplock bag and snip off the very end with scissors.
- Remove the large plate and chocolate-filled mold from the freezer.
- Remove spheres from mold and set them on the chilled plate.
- Heat a small plate for 2 minutes in the microwave.
- Fill 6 of the chocolate half spheres with Fireball/cocoa mixture.
- Place an empty half-sphere upside down on a warm plate and move around slightly to melt the edge. Attach to Fireball/cocoa filled chocolate half sphere.
- Seal the seam with a layer of piped chocolate.
- Drizzle chocolate in a back and forth motion on top of cocoa bombs and add sprinkles.
- Refrigerate and use within a couple of days.
Notes
To use, place in a mug and pour 6 oz of hot water or milk over and stir well, then drink.