Today, we are making hot chocolate love bombs in two ways: Coffee Tequila Mexican Hot Chocolate Bombs, and Peanut Butter Whiskey Bombs. These are boozy bombs made with real chocolate and filled with premium hot cocoa and booze. A perfect gift to tell the one you love, “you the bomb” this Valentine’s day.
First things first, please please please do not use candy melts. Unlike real chocolate, candy melts are made with oil instead of cocoa butter. This makes for a temperamental shell-of-a-bomb that doesn’t stay hard and shrinks in size, and who wants that? Especially on Valentine's Day.
Secondly, candy melts are fake, fake I tell you, and they taste fake too. So don't be a sucka for fake love.
To avoid fake love let's play a game called "Spot the Narcissist." Narcissists love to love bomb. Love bombs from a narcissist will leave you bitter and empty inside.
But don't worry, chocolate love bombs are always good, always sweet, and filled with good quality ingredients.
So stay away from narcissists and use real chocolate when making hot chocolate bombs. You can find this chocolate at your supermarket and it only has 3 ingredients. No fake stuff, here.
Pour your real chocolate morsels in a microwave-safe bowl and heat in 15-second increments. There is a proper method for tempering chocolate that involves a double boiler and a chocolate thermometer, and for good reason - the sheen and snap and all. You can certainly do that if you want.
For the rest of us, heat your chocolate in the microwave for 15 seconds. Take it out and give it a stir. Repeat this process until the chocolate is melted. In total, it took me about a minute or a minute and 15 seconds. But don't heat the chocolate all at once. You’ll end up with scorched chocolate. No Bueno.
I read that wiping your molds with a linen cloth will help with the chocolate's sheen. So I did that and then I added half of a tablespoon of the melted chocolate to each mold and used a paintbrush to coat each mold entirely, especially the rim. This will make it as even as possible when you adhere to the bottom of the mold to the top. The melted chocolate tends to slide down to the center of the mold, because gravity, but don’t worry. We will brush on a second layer. But before we do that, refrigerate the chocolate molds for 5 minutes.
Add another half a tablespoon of melted chocolate to the center of each bomb and brush again. Pay attention to any light spots. Refrigerate for five more minutes, remove them from the fridge and unmold.
To make our Mexican hot chocolate. I measured out half an ounce of coffee-flavored tequila and mixed it with a packet of Starbucks hot chocolate. I added a quarter teaspoon cinnamon, a pinch of each nutmeg, cayenne pepper, and salt. Yes always salt in sweets. Stir it well.
I heated a dry, non-stick skillet and melted the rim of one chocolate shell. You are literally doing this for a second. Also, the chocolate you leave in the pan burns quickly so wipe it out with a paper towel and continue.
Working quickly, add the hot chocolate-tequila mixture and some marshmallows. Melt the top of the lid and place it on top. Voila.
Next, let's make the peanut butter whiskey bombs. Mix half an ounce of peanut butter whiskey to a packet of good quality hot chocolate mix. Melt the top of one half of your bomb. Pour the whiskey-hot chocolate mixture inside. Add a dollop of creamy, natural peanut butter. Melt the rim of the top of the lid and place it on top.
Next, take your edible luster dust and mix it with just a drop or two of vodka. You can add more if it’s too dry. You want the consistency of paint. Have fun with it. You can paint the whole bomb, or make hearts and swirlies. Whatever you like. It’s so pretty, and in case your bombs didn’t come as shiny as you like, luster dust hides most imperfections. Just remember, all that glitters ain't gold.
Gently place your bomb in your favorite mug and pour the hot milk mixture over top. I used equal parts of heavy cream and whole milk. I love the warmth of the cinnamon and cayenne pepper, the richness of the chocolate, and the booziness of the coffee tequila. It's the bomb.
Remember, stay sucka-free this valentine’s day. Avoid chocolate that is fake and temperamental. More importantly, avoid people who are fake and temperamental. Stick to these little hot chocolate bombs of delight, instead. After all, it’s the only love bombing that won’t land you in therapy.
Hot Chocolate Bomb Silicone Molds
Sucka-Free Hot Chocolate Love Bombs
Equipment
- large hot chocolate bomb molds
- paintbrush
Ingredients
To Make Sucka-Free Chocolate Molds
- 9 ounces bag of real chocolate morsels or coverture chocolate Nestle's Simply Delicious brand or Enjoy Life Mini Chips
Ingredients to Make One Coffee Tequila Mexican Hot Chocolate Bomb
- 2 chocolate bomb shells see recipe above
- 1 packet premium hot chocolate mix I used Starbucks' brand
- ½ ounce Coffee-flavored tequila
- ¼ tsp ground cinnamon
- a pinch of nutmeg
- a pinch of cayenne pepper
- a pinch of kosher salt
- 4 mini marshmallows
- a few drops of vodka (optional)
- edible luster dust (optional)
Ingredients to Make one Peanut Butter Whiskey Bomb
- 2 chocolate bomb shells see recipe above
- 1 packet premium hot chocolate mix see recipe above
- ½ ounce peanut butter whiskey I used Screwball
- 1 TBSP creamy, natural peanut butter
- a few drops of vodka (optional)
- edible luster dust (optional)
Instructions
To Make the Chocolate Bomb Shells
- Pour nine ounces of real chocolate morsels or coverture chocolate in a microwave-safe bowl.
- Heat the chocolate in the microwave in 15-second increments, stirring the chocolate in between. Repeat this process until the chocolate is smoothly melted (about 60-75 seconds in total).
- Wipe the molds with a linen cloth and place them on a baking tray.
- Pour ½ of a TBSP of melted chocolate into the center of 12 molds.
- Use a paintbrush to cover the entire surface of the mold with chocolate and refrigerate for 5 minutes. Remove the molds from the refrigerator and pour another ½ tablespoon of melted chocolate into each mold and paint the entire surface of each mold. Refrigerate again for 5 minutes.
- Remove the hardened chocolate from the molds.
To Make A Coffee Tequila Mexican Hot Chocolate Bomb
- In a small bowl, mix together the hot chocolate mix and ½ ounce of coffee-flavored tequila. Add the cinnamon, nutmeg, cayenne pepper, kosher salt and mix well.
- Heat a dry, non-stick skillet. Melt the rim of one chocolate bomb shell by placing it on the hot pan for one second.
- Working quickly, add the hot chocolate mixture and the marshmallows to the center of the shell.
- Quickly melt the rim of the other half of the chocolate bomb shell and place it on top.
- In a small bowl, add ½ of a teaspoon of edible dust with a few drops of alcohol and mix with a paintbrush. You may have to add a little more dust or vodka until you get the desired paint-like consistency. Once achieved, paint your love bomb however you like. You can give these as gifts or treat yourself. Place your bomb in your favorite mug. Pour heated milk over the bomb (I like to use equal parts of heavy cream and whole milk), stir, and enjoy.
To Make a Peanut Butter Whiskey Bomb
- In a small bowl, mix together the hot chocolate mix and ½ ounce of peanut butter whiskey.
- Heat a dry, non-stick skillet. Melt the rim of one chocolate bomb shell by placing it on the hot pan for one second.
- Working quickly, add the hot chocolate mixture and 1 TBSP creamy peanut butter to the center of the shell.
- Quickly melt the rim of the other half of the chocolate bomb shell and place it on top.
- In a small bowl, add ½ of a teaspoon of edible dust with a few drops of alcohol and mix with a paintbrush. You may have to add a little more dust or vodka until you get the desired paint-like consistency. Once achieved, paint your love bomb however you like. You can give these as gifts or treat yourself. Place your bomb in your favorite mug. Pour heated milk over the bomb (I like to use equal parts of heavy cream and whole milk), stir, and enjoy.
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