Most Irish Cream liqueurs are whiskey-based (made with Irish Whiskey) and have a richly sweet, creamy and chocolate taste to them. Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. The milk needs to be hot enough to completely melt the chocolate bomb, so we want it to be simmering.

For more delicious recipes using Bailey’s, check out our No Cook Bailey’s Fudge or our Guinness Chocolate Cupcakes with Bailey’s Frosting. Ingredients:Sugar, cocoa mass, vegetable fat (palm kernel), lactose (milk),emulsifier: soya lecithin, peppermint oil, natural vanilla flavouring. And what better way to do that than with a warm and indulgent mug of S’mores Bailey’s Hot Chocolate? Add a Bailey's truffle to the center of the sphere and then surround with a few mini marshmallows, if desired. A special recipe where warmth and indulgence collide, Baileys Irish Cream and velvety hot chocolate are a match made in heaven!The regular chocolate is for the chocolate sphere and the white chocolate for the chocolaty swizzle on top. Here’s a video show off the heart-shaped bombs, and touching on using candy melts vs tempering chocolate! That being said, if you’re a chocolate fiend and want a super decadent Baileys Hot Chocolate, use 2 hot chocolate bombs per 1 cup of milk.

Toppings: Decorate the chocolate bombs with chocolate sprinkles, drizzled chocolate, crushed peppermint candies or candy canes, chopped nuts, small chocolate candies, crushed chocolate wafers, or festive holiday sprinkles. You may find this easier to control the molds when working with the melted chocolate, as compared to trying to do all 6 at the same time. I like to use a pastry brush to brush the melted chocolate onto the mold which makes it a little tougher to measure, so just make sure it’s nice and thick to securely hold your hot chocolate mixture. Reheat in 15 second increments, stirring well and checking the chocolate's temperature with a candy thermometer in between each reheating.If you’re willing to try to work with it, bring the temperature of the chocolate down as quickly as possible by adding more chocolate and stirring rapidly.