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Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Next, spoon chocolate into the molds, making sure to coat the inside of the molds. Place the molds in the refrigerator, and let harden for 15 minutes. Remove molds from the refrigerator, and carefully remove chocolate from molds.
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Mix Fireball Whiskey and hot cocoa mix, and stir well. 8. Pour the remaining melted chocolate into the pastry bag or ziplock bag and snip off the very end with scissors. 9. Remove the large plate and chocolate-filled mold from the freezer. 10. Remove spheres from the mold and set them on the chilled plate. 11.
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Instructions. Gather all your ingredients. Start by heating up your milk. Scoop two scoops of chocolate ice cream into a large coffee mug. Pour in your Bailey's Irish Cream and Fireball whisky. When the milk is done heating up, mix in your hot chocolate mix and stir until completely dissolved. Pour over your ice cream and alcohol mixture.
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Some of the best small-batch chocolate brands in Australia are the following: Haigh's, Metiisto, Monsieur Truffe, Ms Peacock, Kennedy and Wilson, Zokoko, and Bahen & Co. You'll also like: Best Coffee Shops & Brands in Australia. Best Australian Whiskey Brands to Drink Right Now. Best Coffee Liqueurs to Celebrate World Coffee Day.
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How to Make Fireball Hot Chocolate Bombs. Whiskey is a perfect choice for winter, and this easy recipe for Hot Chocolate Bombs will give you enough to share! Ingredients: 7 oz milk chocolate melting wafers; 6 tbsp hot cocoa mix; 2 shots (or 2 mini 50ml bottles) of Fireball Whiskey; Red jimmies; Gold sprinkle mix; Hot Chocolate Bomb Instructions:
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1 cup semi-sweet chocolate chips. 1/4 tsp. nutmeg. pinch of cayenne pepper. 1 oz. Fireball Cinnamon Whisky. Sprinkle of Cinnamon. Combine milk, half & half, chocolate chips, nutmeg and cayenne in a saucepan. Bring it to a simmer. When it's hot, turn off the heat and add 1 oz. Fireball. Top with a dollop of whipped cream (you'll have some.
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Fireball Whiskey. Whipped Cream for garnish (optional) Ground Cinnamon for garnish (optional) Cinnamon Sticks for garnish (optional) Prepare your hot chocolate as directed on the package. Pour in 1 shot (2 oz.) of Fireball Whiskey. More or less, to your taste. Top with whipped cream, a sprinkle of ground cinnamon and a cinnamon stick to make it.
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Remove spheres from mold and set on the chilled plate. Heat small plate for 2 minutes in the microwave. Fill 6 of the chocolate half spheres with Fireball/cocoa mixture. Place an empty half sphere upside down on a warm plate and move around slightly to melt the edge. Attach to Fireball/cocoa filled chocolate half sphere.
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You can't beat a hot cup of chocolate to warm up during winter. But you can take it up a notch by adding Fireball whiskey! A Fireball Hot Chocolate tastes like a savory explosion of cinnamon flavor wrapped in a smooth, velvety blanket of chocolate deliciousness.It features the perfect balance of sweetness and decadence that results in a perfect combination of flavors for wintertime!
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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.
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Instructions. Prepare the hot chocolate according to package directions. I prefer to use milk instead of water when possible. Add the fireball whiskey and stir to incorporate. Pour into a mug. Garnish with whipped cream, cinnamon and chocolate pieces.
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1 tablet of Abuelita. 3-4 oz. Fireball. Bring the cream and milk to a low boil. Break the tablet of chocolate into four pieces and add it to the milk as it warms, stirring occasionally. When the milk begins to foam and bubble, you can reduce the heat. Stir the pot and run a spoon along the bottom of the pot to make sure the chocolate has melted.
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What Is Fireball? Fireball Cinnamon Whiskey is a spirit made with Canadian whiskey, cinnamon flavoring, and sweeteners. It has a mid-level ABV of 33%, and is by far the fieriest, spiciest cinnamon whiskey on the market.. Some of popular mixers to use with Fireball are Coke, apple cider, hot chocolate, and orange juice. It also goes well with.
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Drop a spoonful of melted chocolate into each mold cavity. Using a spoon or pastry brush, spread the chocolate around the entire mold cavity, making sure to get up the sides. Freeze for 5-10 minutes. Repeat steps 3 and 4 with a second coat of chocolate, then freeze for an additional 5-10 minutes. Mix Fireball Whiskey and hot cocoa mix, and stir.
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Prepare Fireball Whipped Cream and refrigerate for up to 2 hours ahead or until ready to use. In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for.
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Absolutely! Feel free to get creative and add other ingredients to your Fireball hot chocolate. You can experiment with toppings like whipped cream, marshmallows, or even a sprinkle of cinnamon on top. You can also add a splash of vanilla extract for extra flavor.
