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Baileys Pot of Gold Spiked Hot Chocolate Bombs

Baileys Pot of Gold Spiked Hot Chocolate Bombs make winter warm and fuzzy for everyone (21 and older). This delicious hot cocoa treat features a molded chocolate cup filled with hot cocoa mix, Baileys Irish Cream, and mini marshmallows painted to look like gold coins!
Course Cocktails, Drinks
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Servings 6 Servings
Author Rob

Ingredients

  • 2 Cups Chocolate Almond Bark - melted
  • Edibleart Decorative Cake Paint - GOLD
  • 1 small brush - food grade - for painting the Cake Paint
  • 3 envelopes Hot Cocoa Mix with Mini Marshmallows
  • 12 Three ounce Paper Cups 
  • 3 Lime Green and White Striped Paper Straws
  • 1 Bottle Bailey's Irish Cream
  • 1 package Mini Marshmallows
  • 6 Cups Milk
  • 6 Extra Large Mugs

Instructions

  • Cut the Paper Cups down the seam, until you reach the bottom of the cup - do not cut the bottom of the cup.
  • Take a piece of Scotch Tape and tape the cup together on the outside of the cup, where you just cut the seam.  
  • Place the chocolate in a microwave-safe bowl, and microwave until the chocolate is melted, and stir well to blend. 
  • Spoon the Chocolate into the bottom and sides of the paper cup, by dripping it around the sides and bottom, and smoothing with the spoon. 
  • Place the cups upside down on Parchment Paper, and allow to sit for 30 minutes, while the Chocolate sets/firms up. 
  • Add another layer of Chocolate, and leave the cups for a few minutes until the Chocolate begins to dry, then place in the refrigerator until firm, about 30 minutes. 
  • When the chocolate is set, remove the tape from the side of the Cup, gently remove the paper cup from the Chocolate, and leave the Chocolate Cups on the Parchment Paper. 
  • Cut off the top portion of 6 new Paper Cups, about an inch from the top; cut them to make a circle, and this will form the tops to your Chocolate Cups. 
  • Place tops of Cups on Parchment Paper and spoon melted Chocolate into the circles until full.
  • Cut three Straws in half, place them in the Melted Chocolate Circles, and leave them to dry in the Chocolate, for about 15 minutes. Let sit for 30 more minutes, and then remove the Paper Cup circles from the Chocolate, with the Straw dried in place. 
  • Fill each Chocolate Cup with the Cocoa, and 1 jigger of Bailey's Irish Cream, and dip the bottom of the Chocolate Top in melted Chocolate to seal the lid onto the Chocolate Cup. 
  • Dip one end of a Mini Marshmallow in melted Chocolate, and place Mini Marshmallows on top of the cups, stacked around the straw (See Photo). 
  • Let the Chocolate dry, for about 30 minutes, and then use a small food-grade paintbrush, paint or brush on the Edibleart Gold Cake Paint on the Mini Marshmallows, until they're covered in the Gold colored paint. 
  • Allow paint Cake Paint to dry before serving - about 30 minutes. 
  • In an Extra large Mug, heat one cup of milk in the mug, until steaming hot, and place the Chocolate Cup in the hot Milk. 
  • Hot Cocoa Cup will melt in the Mug.  Serve, and Enjoy!

Notes

NOTE: 
When serving; after the Milk is heated to steaming hot, set the Mugs in front of the person to be served, and let them place the little Chocolate cup in the hot Milk, where it will melt, along with the Cocoa mix, and Bailey's, and they'll have a delicious cup of Bailey's Hot Cocoa, with Gold Marshmallows, and a straw to sip it from!