Hop on the hot chocolate bomb bandwagon with these Fireball Whiskey Bombs! These boozy hot chocolate bombs are an easy to make, adult favorite way to unwind for the evening.
Hot chocolate bombs are definitely the hot new trend this winter season! But who doesn’t love how delicious they make a cup of hot cocoa and all the creative and unique ways you can make them?
This fun recipe takes a traditional hot chocolate bomb and turns them into a fun boozy treat perfect for a cold winter night! If you are a fan of Fireball Whiskey, you are going to love this simple treat. They make for such a cozy drink! They are smooth, will warm you up, and would be perfect to make ahead for a party or gift to friends!
How to Make Fireball Hot Chocolate Bombs
Whiskey is a perfect choice for winter, and this easy recipe for Hot Chocolate Bombs will give you enough to share!
Ingredients:
- 7 oz milk chocolate melting wafers
- 6 tbsp hot cocoa mix
- 2 shots (or 2 mini 50ml bottles) of Fireball Whiskey
- Red jimmies
- Gold sprinkle mix
Hot Chocolate Bomb 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 chocolate around the entire mold cavity, making sure to get up the sides. Freeze for 5 minutes. Repeat steps 3 and 4 with a second coat of chocolate, then freeze for an additional 5 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 large plate and chocolate filled mold from the freezer. Remove spheres from mold and set on the chilled plate. Heat 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 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 back and forth motion on top of cocoa bombs and add sprinkles. Refrigerate and use within a couple of days. To use, place in mug and pur 6 oz of hot water or milk over and stir well, then drink.
Tips for Making Boozy Hot Chocolate Bombs:
You definitely want to use chocolate bars/wafers over using chocolate chips when making hot cocoa bombs. They melt better and make it easier to handle and remove from the spheres.
The longer you work with the chocolate, the more the chocolate will soften from the heat from your hands. Try to touch the bombs as little as possible.
Switch Out The Booze
I love a little whiskey in my hot chocolate or coffee, so Fireball was the perfect choice for me. If you aren’t a huge fan, or simply want to try out other alcohol choices, a few ideas you could substitute with are:
- Peppermint Schnapps
- Bailey’s
- Kahlua
- Flavored Vodkas
- RumChata
More Cocktail Recipes to Love:
Fireball Hot Chocolate Bombs
Ingredients
- 7 oz milk chocolate melting wafers
- 6 tbsp hot cocoa mix
- 2 shots (or 2 mini 50ml bottles) of Fireball Whiskey
- Red jimmies
- Gold sprinkle mix
- Semi Sphere silicone mold
Instructions
- Place a large plate into the freezer.
- In a microwave safe bowl, heat the chocolate wafers on high heat in the microwave in 30 second increments, stirring between each heat session, until fully melted.
- Drop a spoonful of melted chocolate into each sphere mold cavity.
- Using a spoon or pastry brush, spread the melted chocolate around the entire mold cavity, making sure to get up the sides.
- Place the mold in the freezer and freeze for 5 minutes.
- Repeat steps 3 and 4 with a second coat of chocolate, then freeze for an additional 5 minutes.
- Mix the Fireball Whiskey and hot cocoa mix in a small bowl, and stir well.
- Pour the remaining melted chocolate into a 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 formed chocolate spheres from mold and set on the chilled plate.
- Heat a small plate for 2 minutes in the microwave. Carefully remove as the plate will be hot.
- Fill 6 of the chocolate half spheres with the Fireball/cocoa mixture.
- Place an empty half sphere upside down on the warm plate and move around slightly to melt the edge. Attach to the Fireball/cocoa filled chocolate half sphere.
- Seal the seam with a layer of piped chocolate. Repeat process with all 6 hot chocolate bombs.
- Drizzle chocolate in back and forth motion on top of chocolate bombs and add sprinkles.
- Refrigerate and use within a couple of days.
- To use, place one hot chocolate bomb in mug and pour 6 oz of hot water or milk over and stir well, then drink.
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