Have you ever wanted to make your own Kahlua cocoa bombs but you thought they’d be too hard to try? With this simple recipe, we’ll show you not only how to make a classic hot cocoa bomb, but the BOOZY kind for only your closest friends!
- In order to get that perfect spherical shape, you’ll want to make sure to get a large 6-hole silicone mold. They can typically be bought in a set with a pastry brush, which you’ll need as well (links in recipe card)
- In addition to those, you’ll also need a 10 oz. bag of chocolate melting wafers. The brand doesn’t matter as much as them being the melting kind for dipping, molding, and baking.
This recipe only calls for 4 ingredients.
- Hot cocoa powder mix: Swiss Miss, Nestle, and Ghirardelli are some of the most popular brands; however, you can also have a go at making your own.
- Milk chocolate melting wafers: as mentioned before, make sure they are the melting kind.
- Kahlua: adds the classic arabica coffee, rum, and sugar flavors.
- Gold flakes: this is an optional but cute addition to the top.
How to Make Simple Kahlua Cocoa Bombs
Using a microwave-safe bowl, melt the wafers in 30-second increments, stirring the mixture between sessions. Continue the process until they are completely melted.
Begin the process of making the bomb mold by brushing the mold with melted chocolate, freezing for 5 minutes, and repeating once more to make sure the mold is thick enough. After the last freezing session, pop out the molds onto a chilled plate.
Stir together 1-2 tablespoons of Kahlua coffee liqueur and hot cocoa mix and fill one half of the sphere with the mixture.
Using a heated plate, take the other half of the sphere and gently rub it on the plate to melt the edges a bit. Then place it on top of the sphere with the filling mixture. This helps create a seal. Repeat steps 3 and 4 with the remaining bombs.
Topping Suggestions and Variations
You’ve probably seen how elaborately decorated these cocoa bombs can be and now you can do it too! Here’s how:
- Melt some more of the chocolate wafers and pour it into a Ziploc bag. Snip off the corner and you can now drizzle the tops with added chocolate. The same can be done with caramel as well.
- If you want to add a few other toppings, consider using mini chocolate chips, thin slices of strawberry, or crushed walnuts and pecans.
- Another variation is to use white chocolate instead of milk chocolate. A similar variation includes using white or dark chocolate wafers instead of milk chocolate ones. When it comes to the liqueur, try substituting the Kahlua with Baileys Irish Cream Liqueur.
Can another type of alcohol be used? Yes! Bourbon comes in second next to rum with crème de menthe or peppermint schnapps coming in third. These selections can make for some pretty taste cocoa cocktails.
Can I add different flavors? Absolutely! Flavors such as nutmeg, hazelnut, and amaretto pair perfectly with chocolate bombs.
Do I add milk or water to my cocoa bomb? That really depends on you. Some say milk with result in a creamier more decadent cup of cocoa. However if you are lactose intolerant or just watching your caloric intake, water works just fine.
What to Pair with Cocoa Bombs
Imagine what you’d have along with your favorite cup of hot cocoa. Depending on what your taste buds are calling for, this yummy beverage can be served alongside a piece of cheesecake, with a scoop of vanilla ice cream, or with your favorite kind of cookies (especially chocolate chip cookies) or pie.
How to Store Leftover Kahlua Cocoa Bombs
If you just so happen to have some leftovers, they should not have to be stored in the fridge. Instead, put them in an airtight container away from heat and direct sunlight. They have a shelf life of up to 60 days.
Did you try this recipe? Let us know how it turned out in the comments below!Print
Once you see how simple and fun it is to make these Kahlua Hot cocoa bombs you might never make hot chocolate the old way again!
- 6 Tbsp. Hot cocoa mix powder
- 7 oz. Milk Chocolate melting wafers
- 1–2 shots of Kahlua
- Gold sprinkles
- Pour milk chocolate wafers into a microwave safe bowl and heat in 30 second increments, stirring well between each heat session, until fully melted.
- Using a pastry brush or spoon, coat each mold cavity with melted chocolate.
- Freeze for 5 minutes. Repeat step 2 at least once more to make sure the bomb is thick enough.
- Remove the mold from the freezer and pop out the chocolate spheres and place on chilled plate.
- Stir together 1-2 Tablespoons of the Kahlua and Hot cocoa mix and fill one half of the chocolate sphere with 1 ½ Tablespoons of the cocoa mix.
- Place the other half of the chocolate half sphere upside down on heated plate and move around slightly to melt the chocolate edge a bit. Seal the two sides together. Continue with the other two molds.
- To add a little pizazz, melt a little chocolate again in the microwave and put it into a Ziploc bag. Snip off the corner and drizzle over the cocoa bombs. Add sprinkles if desired.
- To serve, place cocoa bomb into mug and pour 6 ounces of hot milk over it, Stir and enjoy!