Fireball Hot Cocoa Bombs Recipe
These adorable DIY Fireball Hot Cocoa Bombs are the ultimate cinnamon whiskey lovers treat! Easy to make, and filled with a rich Fireball ganache, these white cocoa bombs are pretty enough to give as gifts! Make a delicious mug of Fireball-spiked hot cocoa with a DIY bomb and some hot milk. So good!
Why You’ll Love These DIY Cocoa Bombs with Fireball
These amazing Fireball Hot Chocolate Bombs are a super fun hot cocoa idea. A pretty, giftable sphere of white chocolate is filled with a boozy Fireball whiskey ganache. And when added to a cup with hot milk or water, you get the perfect mug of white hot chocolate!
And ever since DIY hot cocoa bombs went viral on TikTok a few years ago, I’ve thought they were the sweetest way to make a hot chocolate gift for someone you love (so much fancier than those chocolate spoons that never melted properly!)
Related: White Chocolate Hot Cocoa
And not only does the red sanding sugar decoration look super pretty, but it will color your hot cocoa a beautiful pale pink hue.
Amazing, right??
Make these tasty white cocoa bombs with Fireball for any chilly evening in. Or gift them to your friends and neighbors. I mean, who doesn’t love a boozy treat?!
Or serve them on a Hot Chocolate Charcuterie Board! These would be super fun to serve for a party.
Ingredients
Here’s what you need to make these Fireball Hot Cocoa Bombs:
- white chocolate chips or candy melts
- heavy cream
- Fireball whiskey
- red sanding sugar
- water or milk to melt them in for serving
The red sanding sugar these Fireball Hot Chocolate Bombs are decorated with is what gives the finished hot cocoa it’s pretty pink hue, but if you can’t find any you can always either leave them off, or use red sprinkles as long as they dissolve fully in warm liquid – the last thing you want is a crunchy cup of hot cocoa!
See the printable recipe card for quantities and full recipe.
How to Make Cinnamon Whisky Cocoa Bombs
Step 1: Make the Chocolate Shells
Melt 2 cups of the white chocolate chips in the microwave in 30-second bursts until smooth. Try to stir the chocolate as little as possible, as this is what can make it split!
Alternatively, melt it over a water bath.
Step 2
Fill each cavity of a silicone cold until covered. You can do this with a spoon drawing chocolate up the sides but a silicone pastry brush might help!
Allow to set.
Follow up with another layer of melted white chocolate around the top edge of each cavity where the two spheres are going to join. A thicker edge is better, but keep in mind that you don’t want to fill the cavity too much with chocolate as it will run down the sides and pool at the bottom leaving less space for the filling.
Again, allow to set!
Step 3: Make the Fireball Ganache
To make the Fireball ganache, combine the remaining 2 cups of white chocolate, the heavy cream and the Fireball in a microwave-safe bowl.
Heat for one minute and stir well. If needed, heat again for an additional 30 seconds to make a smooth mixture.
Allow to cool so you don’t melt the chocolate shell filling the spheres!
Step 4
Very gently, remove the sphere halves from the molds.
Using a warm frying pan (too hot and they’ll melt too much!) gently melt the ridge of one sphere.
Step 5: Fill
Fill one-half full of the Fireball ganache. Each one should use about 2 tbsp of ganache.
Step 6: Seal the Cocoa Bombs
Then take the other half of the shell and melt the edges in the frying pan.
Immediately place this shell on top of the filled half to make a complete sphere. Gently press along the sides where the two halves join to clean up the seal and remove any excess melted white chocolate.
Set to the side as you finish building the remaining bombs.
Step 7
To decorate, drizzle any remaining melted chocolate from making the spheres over the bombs and sprinkle with the sanding sugar.
Serving Instructions
Step 1
Place one of these boozy hot cocoa bombs in the bottom of a mug.
Step 2
Heat up 8-12 oz of milk or water in a saucepan or the microwave until it is just about to boil.
Slowly pour over the bomb and stir thoroughly. Enjoy!
Tips
- Don’t want to buy a full bottle (although if you scroll down, you’ll see a ton of things you can make with Fireball), you can buy 3 of the mini-bar sized Fireball bottles.
- I prefer to use hot milk in my hot chocolate but if you don’t love dairy or don’t have any, you can use water.
- To keep the white chocolate cocoa a creamy color, just leave off the sanding sugar. Or use another color of sanding sugar to make these perfect for any occasion, like St. Patrick’s Day!
Variations
- Amp up the cinnamon – if you want these cinnamon whisky cocoa bombs to have more of a cinnamon kick, stir a pinch of cinnamon into the ganache before piping, or infuse a whole cinnamon stick into the cream before making the ganache.
- Make it boozier – for an extra boozy kick, insert a pipette filled with additional Fireball Whiskey, or simply stir a shot into the mug just before drinking.
- Skip the DIY portion – Make a cup of white chocolate hot chocolate and add a shot of Fireball whisky. So easy! And still delicious.
Equipment
To make these hot cocoa bombs you’ll need a 2.5 inch silicone mold.
Frequently Asked Questions
You can keep them in an airtight container for up to 2 days on the countertop, or for roughly 2-3 weeks in the fridge.
Yes! Milk and dark chocolate will both work in place of the white chocolate in this DIY cocoa bomb recipe, and you can also use different liqueurs in place of the Fireball – if it tastes good with chocolate, it will work in this recipe! Keeping the same decoration, I think for the holidays a peppermint flavor would be fantastic.
Sure! Instead of adding Fireball, add a tiny bit of cinnamon flavoring – or any other flavoring you fancy!
I can’t wait for you to try these indulgent Fireball Hot Cocoa Bombs.
More Fireball Dessert Recipes
More Easy Drink Recipes
- Orange Hot Chocolate Recipe with Cardamom
- Best Fireball Eggnog Recipe
- Fireball Sangria
- Fireball Mimosa
- Fireball Cinnamon Mule
- Fireball Sour
- Fireball Old Fashioned
Save and Pin this recipe for later!
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest, Instagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Fireball Hot Cocoa Bombs for the perfect cup of white hot chocolate!
Ingredients
- 4 cups white chocolate chips or candy melts
- 1/3 cup heavy cream
- 1/2 cup Fireball Whiskey
- red sanding sugar to decorate
- 8 oz hot milk or water for serving
Instructions
To Make The Hot Cocoa Bombs
- Melt 2 cups of the white chocolate chips in the microwave in 30 second bursts until smooth. Try to stir the chocolate as little as possible, as this is what can make it split!
- Fill each cavity of a silicone mould until covered. You can do this with a spoon drawing chocolate up the sides but a silicone pastry brush might help. Allow to set.
- Follow up with another layer of melted white chocolate around the top edge of each cavity where the two spheres are going to join. A thicker edge is better, but keep in mind that you don't want to fill the cavity too much with chocolate as it will run down the sides and pool at the bottom leaving less space for the filling. Again, allow to set.
- To make the Fireball ganache, combine the remaining 2 cups of white chocolate, the heavy cream and the Fireball in a microwave safe bowl. Heat for one minute and stir well. If needed, heat again for an additional 30 seconds to make a smooth mixture. Allow to cool so you don't melt the chocolate shell filling the spheres!
- Very gently, remove the sphere halves from the moulds. Using a warm frying pan (too hot and they'll melt too much!) gently melt the ridge of one sphere.
- Fill one half full of the Fireball ganache. Each one should use about 2 tbsp of ganache.
- Then take the other half of the shell and melt the edges in the frying pan.
- Immediately place this shell on top of the filled half to make a complete sphere. Gently press along the sides where the two halves join to clean up the seal and remove any excess melted white chocolate. Set to the side as you finish building the remaining bombs.
- To decorate, drizzle any remaining melted chocolate from making the spheres over the bombs and sprinkle with the sanding sugar.
To Make A Mug Of Hot Cocoa
- Place one of these boozy hot cocoa bombs in the bottom of a mug.
- Heat up 8-12 oz of milk or water in a saucepan or the microwave until it is just about to boil.
- Slowly pour over the bomb and stir thoroughly. Enjoy!
