These hot chocolate bombs made with Fireball Whiskey are the perfect adult treat after a long day. I love Fireball whiskey and when I saw these hot cocoa bombs, I knew I had to make them!
They are so creamy and good and the added Fireball Whiskey really gives them the boozy taste I am after. You can even add a little ‘extra‘ Fireball to your hot cocoa after the bomb melts away for an added boozy boost 😉
Hot Chocolate Bombs Made With Fireball Whiskey
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.
If you liked these cocoa bombs, then check out these YUMMY Easter Egg Hot Chocolate Bombs, great for kids and Easter Sunday! Mmmm.
Let me know if you decide to make these! I would love to know how they turned out! Leave me a comment below!
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