Kahlúa hot chocolate bombs

By now, you probably know I am in love with these round  chocolate shells that are filled with hot chocolate mix, mini marshmallows and and in today's case with booze! Yes, I am addicted to Hot Chocolate Bombs.

So when I made them with tequila they were delicious and I knew I need to try them with Kahlúa. Here it is the recipe:
This recipe has two steps. You will make Kahlúa chocolate Truffles first and then you will do the recipe for the hot cocoa bombs.

Kahlúa chocolate truffle

Ingredients

• ​1 C semi sweet chocolate chips
• ½ C Kahlúa
• 1 wax paper line cookie sheet​

Preparation

1. Using a small pot, heat the Kahlúa until it starts to simmer
2. Pour the chocolate chips into a bowl and pour the hot Kahlúa over the chocolate
3. Allow to sit for 1 minute before whisking until smooth
4. Place into the fridge for about 3 hours to harden
5. Using a small ice cream scooper, scoop out some ganache and mold into a ball
6. Place onto a wax paper lined cookie sheet and back into the fridge while you make the cocoa bombs

​Hot cocoa bombs

Ingredients

• 2 Silicone Sphere Molds 
• 1 - 30oz of Ghirardelli Milk Chocolate melting wafers
• 2 C of mocha hot cocoa mix
  
• 1 C mini marshmallows
  
• 1 small skillet over very low heat
  
• 1 disposable piping bag
  
• ¼ C melted white chocolate
  
• ⅛ C coffee grounds
  
• ​1 cookie sheet fitted with wax paper
  

Preparation

1. Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it
   
2. Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth
   
3. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
   
4. Carefully swirl the chocolate to completely coat the inside of the mold
   
5. Lightly shake the extra chocolate back into the bowl
   
6. Place the coated molds into the fridge for 5-10 minutes
   
7. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
   
8. Carefully place the mold onto the cookie sheet
   
9. Repeat steps with remaining molds
   
10. Scoop some melted white chocolate into the piping bag and set aside
    
11. You should now have 8 half sphere molds
    
12. Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging
    
13. Place the shell back onto the cookie sheet and allow the edge to harden

Building the hot chocolate bomb

1. Scoop about 1 tbsp of the mocha hot cocoa mix into the bottom of the sphere mold
2. ​Place a piece Kahlúa truffle in the center
   
3. Place a few mini marshmallows around the truffle
   
4. Place the top of the shell back onto the warm pan to melt the edges for a few seconds
   
5. Quickly place the melted edges onto the filled shell and gently press down
   
6. Cut the tip off the piping bag and drizzle white chocolate over the cocoa bombs
7. Sprinkle some coffee grounds onto the top of the cocoa bomb
   
8. ​Allow to set before enjoying in a 8oz glass of steaming milk!
   

Tip: Place the hot chocolate bomb at the bottom of a mug and fill the mug with hot milk. I have also tried them with coffee and it was a great combination with the Kahlúa.

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