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Kahlua Hot Chocolate Bombs (Boozy Hot Chocolate Yum!)

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Kahlua Hot Chocolate Bombs are a sweet treat that’s sure to please any hot chocolate lover! Combining Kahlua liqueur in hot chocolate bombs adds a boozy flavor to this Kahlua hot chocolate recipe and makes it taste like a truly indulgent treat.

Delicious for the holiday season to serve guests or as delicious homemade gifts for your friends and family.

Kahlua Hot Chocolate Bombs in the background with one Kahlua Hot Chocolate Bomb showcased up close on a spoon.

Kahlua Hot Chocolate Bombs

Kahlua Hot Chocolate Bombs are a cozy hot chocolate cocktail that’s perfect for a cold winter night, just like these Bailey’s Hot Chocolate Bombs.

Kahlua is a whimsical liqueur that’s full-bodied with a coffee flavor. So if you enjoy it with your coffee, then you’ll get a kick out of trying these little hot chocolate spheres!

Kahlua Hot Chocolate Bombs are a delicious treat to serve for all occasions, especially the winter months. Christmas, New Year’s and Valentine’s Day are the best holidays to serve up boozy chocolate bombs!

And if you’d like a non-alcoholic hot chocolate bombs recipe, try these gorgeous Christmas Hot Chocolate Bombs or these fun Grinch Hot Chocolate Bombs!

What are Hot Chocolate Bombs?

Hot Chocolate Bombs are a delicious hollow chocolate ball that’s filled with hot chocolate powder and added goodies to create a personalized hot chocolate flavor.

In addition to the hot chocolate powder, you can add a variety of tasty morsels to customize such as:

  • Mini marshmallows
  • Chocolate Chips
  • Chopped candies
  • Liquor to make boozy hot cocoa bombs!

Add warm milk (or hot water, but milk is much creamier) in a mug to create your own favorite hot chocolate flavors.

How Do Hot Chocolate Bombs Work?

These are so much fun to watch as they melt into a delectable mug of hot chocolate!

First, grab your favorite mug and add a cup of hot milk. Drop in the Kahlua hot chocolate bomb and watch it melt into a creamy, boozy, warm mug of hot chocolate.

And of course, you can do it in reverse! Simply place the hot cocoa bomb in the bottom of a mug and pour the warm milk over it to dissolve the chocolate coating, releasing the cocoa powder and Kahlua. Stir and enjoy!

Kahlua Hot Chocolate bombs on a plate and one on a spootn with a mug of hot chocolate in the background.

 

Kitchen Tools To Make Kahlua Hot Chocolate Bombs

  • Silicone Mold
  • Small Plate
  • Large Plate
  • Spoon or Pastry Brush
  • Piping bag or a Ziplock bag
  • Tablespoon
  • Microwave safe bowl for melting chocolate

Kahlua Hot Chocolate Bombs Ingredients

All you need are 4 ingredients to make this hot chocolate bomb recipe:

  • 6 tablespoons of Hot Chocolate Mix (hot cocoa powder)
  • 7 oz Milk Chocolate Melting Wafers
  • 2 shots of Kahlua Liqueur
  • Gold Sprinkles (or any color sprinkles to match the occasion)

Kahlua Hot Chocolate Bombs ingredients displayed on a wood cutting board along with a silicone mold.

 

Instructions

These are a basic hot chocolate bomb recipe with added liquor to turn them into Kahlua hot chocolate bombs. After making a few, you’ll get the hang of it and making them will go by fast!

Here are the step-by-step instructions.

Step 1: Put a large plate in the freezer (we’ll use this later in the process)

Step 2: Pour milk chocolate melts into a microwave-safe bowl and heat in 30-second intervals. Make sure to stir well between each heat session, continue until fully melted.

Step 3: Using a pastry brush or the back of a spoon, coat each mold with the melted chocolate. Be sure to spread evenly up the sides of the mold.

Chocolate coated silicone mold half spheres with a bowl of melted chocolate to the side.

 

Step 4: Place the chocolate molds on a baking sheet then put them in the freezer for 5 minutes. The baking sheet just makes it easier to move the silicone molds in out of the freezer.

Step 5: Remove molds from the freezer and again use a pastry brush or back of a spoon to add a second coat of melted chocolate inside of the mold.

Step 6: Return chocolate covered molds back to the freezer for 5 minutes. This will create a sturdy chocolate shell to stuff with hot cocoa mix.

Step 7: Pour the rest of the melted chocolate into a pastry bag or Ziplock bag. We’ll use this later for decorating the hot chocolate cocoa bombs.

Step 8: Remove the chilled large plate and the chocolate molds from the freezer.

Step 9: Gently push each chocolate sphere out of the mold. Place the empty spheres on the chilled plate.

Half spheres of chocolate that have set up in the freezer with one chocolate sphere pushed almost out of the mold.

 

Step 10: Next, grab a small bowl and stir together Kahlua and hot cocoa mix.

Holding a small bottle of Kahlua next to a bowl full of hot cocoa mix.

 

TIP: Mix thoroughly until the powder is mostly dissolved with the Kahlua. The mixture will be grainy, which is fine! The powder will completely dissolve once it’s added to hot milk.

Bowl of mixed hot chocolate powder and Kahlua.

 

Step 11: Place a small plate in the microwave and heat for 2 minutes. Careful taking it out of the microwave, it’s hot! Make sure to use hot pads.

Step 12: Take one empty chocolate sphere and place it upside down on the heated plate and move around slightly to melt the chocolate edge a bit.

Half sphere of chocolate upside down on a hot plate to melt the rim.

 

Step 13: Fill this chocolate half sphere with 1.5 tablespoons of the Kahlua and hot chocolate mixture.

Step 14: Place another empty chocolate sphere on the hot plate to slightly melt the edges.

Half spehere of chocolate filled with the Kahlua and hot chocolate mix.

 

Step 15: Meld the two half spheres together. They should fit well together, but if not, use a little of the excess melted chocolate to seal it.

Holding two chocolate spheres together to seal the hot chocolate bombs.

 

Step 16: If your bag of remaining melted chocolate needs to be warmed, reheat for 20-30 seconds max.

Step 17: Snip the end off the pasty bag or the corner of the Ziplock bag and drizzle the melted chocolate on top of each hot cocoa bomb in a back and forth design.

Kahlua hot chocolate bombs on a plate with melted chocolate lines on top for decoration.

 

Step 18: Top with sprinkles to match your theme or occasion.

Kahlua hot chocolate bombs with added sprinkles on top of the melted chocolate decorations.

 

Kahlua Hot Cocoa Bombs Variation Ideas:

You can change up the chocolate sphere to your favorite flavors. Use the best chocolate you can find, as the better quality chocolate is easier to melt and makes smooth half spheres.

How to Store Kahlua Hot Chocolate Bombs

Leftover hot chocolate bombs should be stored in the refrigerator. Simply wrap each one in parchment paper so the chocolate doesn’t stick to the wrapping and place them in an airtight container.

They can set out at room temperature without any issues with melting for a few days, but if you need to keep them longer, it’s best to put them in the fridge.

More Hot Chocolate Bombs To Love

Bailey’s Hot Chocolate Bombs (YUM!)

Christmas Hot Chocolate Bombs in Gorgeous Red & Gold

Grinch Hot Chocolate Bombs (with Marshmallows!)

White Chocolate Peppermint Hot Chocolate Bombs

 

Up close view of completed Kahlua Hot Chocolate Bombs on a plate.

 

Hot chocolate is always a drink everyone enjoys during the holiday season. If you want to do something a little more special, this boozy hot chocolate mix is a little more grown-up and a lot more fun!

These creamy Kahlua hot chocolate bombs will delight your friends and family this Christmas.

Cheers!

Yield: 6

Kahlua Hot Chocolate Bombs

Kahlua Hot Chocolate Bomb with sprinkles.

Kahlua Hot Chocolate Bombs are a sweet treat that's sure to please any hot chocolate lover! Combining Kahlua liqueur in hot chocolate bombs adds a boozy flavor to this Kahlua hot chocolate recipe and makes it taste like a true indulgent treat.

Delicious for the holiday season to serve guests or as delicious gifts to your friends and family.

Prep Time 20 minutes
Freeze Time 10 minutes
Total Time 30 minutes

Ingredients

  • 6 tablespoons of Hot Chocolate Mix (hot cocoa powder)
  • 7 oz Milk Chocolate Melting Wafers
  • 2 shots of Kahlua Liqueur
  • Gold Sprinkles (or any color sprinkles to match the occasion)

Instructions

  1. Put a large plate in the freezer
  2. Pour milk chocolate melts into a microwave-safe bowl and heat in 30-second intervals. Stir well between each heat session, continue until fully melted.
  3. Using a pastry brush or the back of a spoon, coat each mold with the melted chocolate. Be sure to spread evenly up the sides of the mold.
  4. Place molds on a baking sheet and put them in the freezer for 5 minutes. The baking sheet makes it easier to move the silicone molds in out of the freezer.
  5. Remove molds from freezer and again use a pastry brush or back of a spoon to add a second coat of melted chocolate.
  6. Return chocolate covered molds back to the freezer for 5 minutes. This will create a sturdy chocolate shell to stuff with hot cocoa mix.
  7. Pour the remaining melted chocolate into a pastry bag or Ziplock bag to use this later for decorating the Kahlua hot chocolate bombs.
  8. Remove the chilled large plate and the chocolate molds from the freezer.
  9. Gently push each chocolate sphere out of the mold. Place the empty spheres on the chilled plate.
  10. Use a small bowl and stir together Kahlua and hot cocoa mix.
  11. Place a small plate in the microwave and heat for 2 minutes. Make sure to use hot pads to remove plate from microwave.
  12. Take one empty chocolate sphere and place it upside down on the heated plate and move around slightly to melt the chocolate edges.
  13. Fill this chocolate half sphere with 1.5 tablespoons of the Kahlua and hot chocolate mixture.
  14. Place another empty chocolate sphere on the hot plate to slightly melt the edges.
  15. Meld the two half spheres together. They should fit well together, but if not, use a little of the excess melted chocolate to seal it. Continue until all chocolate bombs done.
  16. If your bag of remaining melted chocolate needs to be warmed, reheat for 20-30 seconds max.
  17. Snip the end off the pasty bag or the corner of the Ziplock bag and drizzle the melted chocolate on top of each hot cocoa bomb in a back and forth design.
  18. Top with sprinkles to match your theme or occasion.

Notes

See article for variations and additional garnishment ideas. Drink Responsibly.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 358Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 188mgCarbohydrates: 52gFiber: 2gSugar: 42gProtein: 5g

Nutritional values are estimates and not exact.

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