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Looking for an indulgent and delicious treat? Look no further than Amaretto Chocolate Bombs! These little treats are easy to make and taste amazing. Plus, you can customize them with your favourite flavours. In this blog post, we will give you a step-by-step guide on how to make Amaretto Chocolate Bombs, as well as some tips on the best moulds and recipe variations. So what are you waiting for? Get started!
Contents
What kind of moulds can you use?
You may create your liquor-filled hot chocolate bombs with polycarbonate spherical moulds, silicone spherical moulds, or plastic ornaments as moulds.
To make the hot chocolate bombs seen in this recipe, I utilized a 6-cavity polycarbonate mould. If you want to make your chocolate balls in a silicone mould, you may use one with six cavities.
Can I Make These Without Alcohol?
These Hot Chocolate Bombs are prepared with Amaretto. If you don’t want to use the almond-flavoured liqueur or rather than, that’s fine. The alcohol may be simply removed, and the recipe will still taste great. To add flavour, you might want to experiment with almond essence.
What you need to make Amaretto Chocolate Bombs
- 1 bag Ghirardelli’s dark chocolate melting wafers
- 1 mini bottle amaretto
- 1 cup pink sweet tooth fairy candy wafers
- Small dome mould
How to make the recipe
Melt chocolate wafers, as directed on the package.
Place a piece of chocolate in each mould and coat the moulds with the back of a spoon. Freeze for 5 minutes.
Allow to stand at room temperature for 30 minutes before serving. Remove from the freezer and cover again with wax or parchment paper. Refreeze for 5 minutes.
Remove the chocolate from the mould and carefully heat it. On low heat, warm the edge of one side of the dome in a frying pan. Only melt the edges enough to level out the bomb. Pour amaretto into one side, then melt another and place on top.
Remove any remaining pieces of the baking sheet with a knife or spatula, then use a folded dish towel to dry the surface. To ensure that no liquor seeps through any gaps, apply melted chocolate with a pastry brush.
Place the pink candy wafers in a double boiler and melt. Pour over top of the bottom layer.
Storing the recipe
Place in an airtight container and keep in the fridge.
Can you freeze hot chocolate bombs?
You certainly can! They will last around two months before getting brittle and should be wrapped loosely in parchment paper and stored inside an airtight container before being frozen.
If you don’t have a lot of time, the egg carton (half) method is your best bet. Instead of an egg, wrap an egg carton (half) in plastic wrap and store your bombs inside each hole. This technique works wonderfully to freeze them as well!
Both processes are effective at turning your hot cocoa bombs into ice cubes.
Hot Chocolate Bomb Recipe Flavors
There are several distinct types of hot chocolate drink bombs. Hopefully, this list will inspire you to create your own hot chocolate drink bombs based on your own preferences and desires.
This section of the report covers everything you need to know about what makes a successful project. Here are some of the highlights:
- Sparkles and sprinkles
- Dark chocolate
- Make your “bombs” in white chocolate with a few drops of food coloring and whatever color you like.
- Chocolate bars, including Butterfinger, Mars, Caramilk, Aero, any flavor, Snickers, Twix and Rolo or After Eight are all popular chocolate brands.
- Cookies and cream flavored sweets, such as crushed Oreos, peanut butter, chocolate, or inside or on top.
- Peanut butter chips, butterscotch, caramel and chocolate are other options.
- Sprinkle with flaked sea salt and a little caramel or chocolate.
- Add a teaspoon of nut or other nut butter, almond butter, cashew butter, or smooth peanut butter and mix in
- Strawberry, caramel or chocolate sauce
- Tia Maria, Baileys, Grand Marnier, Kahlua, or neutral spirits like cognac are all examples of flavoured liqueurs that might work in place of the amaretto.
- Small drops of extracts or baking flavours such as almond, vanilla, orange, peppermint, and banana
- Fill a bomb with caramel or chocolate sauce to make it more delicious.
- Add cool alcohol or liqueur to your chocolate bomb, then add marshmallows when serving, not inside the bomb itself since marshmallows won’t keep their form with many liquids surrounding them.
Recipe tips
Patience; following making the first couple, the others are simple.
Make sure you’re using chocolate that contains cocoa butter and has a fat content of at least 65 percent.
To handle and assemble chocolate bombs, non-latex or chocolate gloves are necessary. Prepare chocolate bombs in a cool location and keep your hands as cold as possible when handling them. Run them under chilly water to prevent the formation of melted chocolates while filling.
Chocolate shells should not be too thick, as they will be difficult to melt in hot water or milk; if they are too thin, they are easily fractured. If the moulded pieces break when you remove them, make sure there’s enough chocolate on the edges of the mould to avoid it happening. If necessary, add more chocolate and let the mould set for a few minutes before removing it.
To smoothen the seal as much as possible, use a paint brush, back of a tiny spoon or glove-covered finger to lightly press and massage melted chocolate against the seam. Suggest using a ¼ to ½ inch paint brush to make your chocolate bomb moulds for better control.
Don’t use force while sealing your bombs’ edges.
Allow chocolate to set correctly in the fridge or freezer for several hours, allowing it to become glossy and easily break away from the mould.
Don’t drizzle melted chocolate or caramel that’s too hot when decorating the outside of your chocolate bombs, or they will melt your bomb.
Amaretto Chocolate Bombs
Enjoy a chocolate bomb with a difference due to the amaretto liqueur in the mixture
Ingredients
- 1 bag Ghirardelli's dark chocolate melting wafers
- 1 mini bottle amaretto
- 1 cup pink sweet tooth fairy candy wafers
- Small dome mould
Instructions
Melt chocolate wafers as directed on the package.
Place some chocolate into each mould and using the back of a spoon coat the mould. Place in the freeze for five minutes.
Remove from the freezer and coat again. Refreeze for 5 minutes.
Pop the chocolate slow and carefully from the mould. Heat edge of one side of dome in a frying pan on low heat. Just melt the edges enough to even out the bomb. Pour amaretto into that side then melt another and place on top.
Use cooled chocolate with a pastry brush to close any holes to make sure the liquor doesn't leak out.
Melt the pink candy wafers as directed on the package. Drizzle over the top of the bottoms
Notes
These Hot Cocoa Bombs are made with Amaretto. If you decide that you want to enjoy this with your kids or just don't like the almond flavoured liqueur, that is ok. You can easily take out the alcohol and the recipe will still taste delicious. You may want to add a little almond flavouring to give them extra taste.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 43mgCarbohydrates: 38gFiber: 0gSugar: 24gProtein: 1g
