Let's prepare the ganache: chop the chocolate and place it in a heatproof bowl. In a saucepan, heat the cream until it comes to a simmer, then pour it over the chocolate. Cover the bowl with some cling film or foil and let it rest for 5 minutes without mixing. After the 5 minutes have passed, remove the film and whisk gently until all the chocolate has melted, then add the Baileys and combine. Set the ganache aside to rest until you are ready to use it.

Time for the chocolate spheres: melt the dark chocolate and coconut oil using a heatproof bowl over a saucepan with water. Make sure you fold it properly to avoid any chunks being missed. Grab the sphere mould and start by brushing the first layer, then freeze for 5 minutes and continue this process for another two or three times, until the sphere has a thickness that will hold up when de-moulded. Freeze again until completely solid, roughly 30 minutes.

De-mould the spheres and fill each half with some Baileys chocolate ganache and mini marshmallows, then using some extra dark chocolate, put two halves together and place in the fridge until solid.

Once the Baileys hot chocolate bombs are ready, time to decorate: melt the white chocolate and drizzle it over the top, then add the Christmas sprinkles and refrigerate again until solid.

When ready to serve, heat a mug of milk, then drop the Baileys chocolate bomb in it and stir with a spoon. Your Baileys hot chocolate bomb will melt in the hot milk and your spiked hot chocolate is ready to be enjoyed!