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irish coffee hot chocolate bombs

Irish Coffee Hot Chocolate Bombs

Tiffany
Prep Time 40 mins
Chilling Time 2 hrs 30 mins
Total Time 3 hrs 10 mins
Course Dessert, Drinks
Servings 6

Equipment

  • Two 6 cavity (2-inch) semi-sphere chocolate molds

Ingredients
  

For the Truffles:

  • 3 ounces chocolate (any kind)
  • 2 tablespooons heavy cream
  • 2 teaspoons brown sugar
  • 1 teaspoon espresso powder
  • pinch salt
  • 1 tablespoon Irish whiskey

For the Chocolate Spheres:

  • 5 ounces chocolate (any kind)

For Decorating:

  • 3 tablespoons cocoa powder
  • 1 ounce white chocolate
  • green gel food coloring
  • green sprinkles

Instructions
 

Make the Truffles:

  • First, chop the 3 oz of chocolate and add to a medium bowl. Next, pour the heavy cream into a microwave safe measuring cup or bowl, and microwave on high for about 10 seconds. Stir in the brown sugar, espresso powder, and salt, and microwave again for another 10 seconds. Stir again, heating if necessary until the espresso powder is well incorporated and the brown sugar is dissolved.
  • Pour the hot mixture onto the chocolate, allowing it to sit for about 30 seconds before stirring slowly. If the chocoalte does not melt completely, microwave for 8 more seconds on high. Stir until the cream mixture is fully incorporated, then stir in the tablespoon of whiskey. The ganache should become smooth and shiny. Chill the ganache in the refrigerator for at least 2 hours.

Make the Chocolate Spheres:

  • Place both chocolate molds on a baking sheet. Chop the 5 oz of chocolate and add to a medium microwave safe bowl or a double boiler. If using the microwave, heat for no more than 15 seconds at a time, stirring after each time to check the softness of the chocolate.
  • Use the back of a spoon to spread the chocolate inside the half-spheres one at a time, making sure the chocolate is thick along the upper edge. Try not to leave a big puddle of chocoalte in the center, because it will take longer to cool and might not leave enough room for the truffle. If the chocolate begins to harden, heat it again until it is smooth. Once you have spread the chocolate in all of the molds, move the baking sheet with both molds into the refrigerator and chill for about 1 hour.

Assemble and Decorate:

  • First, shape the truffles. Cover a small baking sheet or plate with parchment or wax paper. Add the cocoa powder to a small bowl. Using a teaspoon to scoop the ganache, divide it into six equal portions. Using your hands, roll each portion into a ball and roll it in the cocoa powder. Place on the prepared baking sheet and chill again until ready to use.
  • Next, prepare the chocolate spheres. Bake an empty baking sheet until it is hot to the touch. Keep it in the oven until you need it. Gently remove the chocolate shells from the molds, pressing from underneath. Line them up on a separate plate or baking sheet, and place a truffle in 6 of them. Remove the baking sheet from the oven and place it upside down in your work area. Place an empty half-sphere on the bottom of the baking sheet until it begins to melt, then press it on top of one of the filled half-spheres. The melted chocolate should bind both halves together. Assemble all of the spheres before decorating.
  • Heat the 1 oz of white chocolate in the microwave for 10 seconds at a time until it is melted. Stir in a little green food coloring, then transfer to a piping bag fitted with a small round piping tip. You can also use a plastic bag with the end snipped off. Drizzle the green chocolate over the tops of the spheres, then add the sprinkles, pressing them into the drizzle so that they will stick. You can store these hot chocolate bombs in the refirgerator for up to 2 weeks.
Keyword chocolate, chocolates, coffee, drinks, fall, hot chocolate, winter