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Mexican Hot Cocoa Bombs


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5 from 1 vote
Cook Time : 10 mins
Total Time : 3 hrs 30 mins
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Last Updated on January 12, 2022 by Corinne Schmitt

These Mexican Hot Cocoa Bombs are the perfect cup of spicy hot chocolate with an adult kick. If you are looking for a way to change up your traditional cup of hot cocoa then this hot cocoa bombs recipe is the one you want to make.

If you love a warm and comforting cup of hot cocoa with an adult kick then this is the recipe for you. Creamy hot cocoa, Mexican spices, and a kick of an adult beverage, what more could you want in a cup of hot cocoa?

Mexican Hot Cocoa Bombs in red cocoa bomb liners.

Mexican Hot Chocolate Bombs

In Mexico, hot chocolate is sometimes called Champurrado. Did you know that Champurrado is traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack?

Champurrado is popular in Mexico on the day of the dead but also the week of Christmas. During the week of Christmas Champurrado is typically served with tamales.

Why I Love This Recipe

These Mexican Hot Chocolate Bombs are simple to make and bring a great spice to your cup of warm hot cocoa.

  • Ready in under 30 minutes
  • Easy to make
  • Fun to make
  • Great for gifts
  • Just the right amount of spice

If you love flavorful hot cocoa bombs try this Chocolate Orange Hot Cocoa Bombs recipe.

Angled overhead shot of Mexican Hot Cocoa Bombs in red cocoa bomb liners.

Ingredients

You need nine ingredients to help you make these DIY Hot Chocolate Bombs. One trip to the grocery store and liquor store and you will be ready to make these flavorful chocolate bombs.

  • semi sweet chocolate chips
  • bittersweet chocolate chips
  • sweetened condensed milk
  • Jose Cuervo Gold Silver
  • Ghirardelli Milk Chocolate melting wafers
  • Mexican hot cocoa mix
  • mini marshmallows
  • chili powder
  • cayenne pepper

Substitutions

Melting Wafers: You can use any brand of melting wafers instead of the Ghirardelli brand.

Chocolate Chips: Milk chocolate chips can be used instead of semi-sweet or bittersweet chips.

Equipment Needed / Helpful Tools

You only need six kitchen tools to help you make these festive cocoa bombs. Grab these tools and get ready to blow your mind with how tasty this hot cocoa turns out.

How to Make Mexican Hot Cocoa Bombs

I know that this recipe has seventeen steps but don’t let that stop you from making these Mexican Hot Chocolate Bombs. I promise they are worth it.

Step 1: Make a double boiler

Using a small pot, fill halfway with water and bring to a simmer. Place a heat-safe bowl on top of the small pot.

Step 2: Melt the chocolate chips

Combine the chocolate chips and allow them to melt completely in the bowl of the double boiler. Be sure to stir often to prevent scorching.

Step 3: Add in condensed milk and tequila

Whisk in the sweetened condensed milk and tequila until combined and thick.

Step 4: Chill the chocolate

Place into the fridge for about 3 hours to harden.

Step 5: Shape the truffles

Using a small ice cream scooper, scoop out some ganache and mold it into a ball.

Step 6: Chill the truffles

Place onto a wax paper-lined cookie sheet and back into the fridge while you make the cocoa bombs.

Step 7: Prep the silicone molds

Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.

Step 8: Melt the melting wafers

Place the remaining Ghirardelli melting wafers in a heat-safe bowl, and heat in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.

Step 9: Spread the chocolate in the molds

Using a spoon, spoon about 1-2 tablespoon of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold. Lightly shake the extra chocolate back into the bowl.

Step 10: Chill the molds

Place the coated molds into the fridge for 5-10 minutes.

Step 11: Remove the shell from the molds

Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell. Carefully place the sphere onto the cookie sheet. Repeat steps with remaining molds until you have 8 half-sphere molds.

Empty half of the chocolate bomb with spices and chocolate chips in the background.

Step 12. Fill the piping bag

Scoop some melted chocolate into the piping bag and set it aside.

Step 13: Smooth the edges of the spheres

Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging. Place the shell back onto the cookie sheet and allow the edge to harden.

Step 14: Fill the cocoa bomb

Scoop about 1 tablespoon of the Mexican hot cocoa mix into the bottom of the sphere mold. Place a piece of tequila truffle in the center.

Cocoa bomb with Mexican hot cocoa mix inside with spices and chocolate chips in the background.

Step 15: Add marshmallows and spices

Place a few mini marshmallows around the truffle. Sprinkle a pinch of the chili powder and cayenne pepper powder onto the marshmallows.

Cocoa bomb with marshmallows and spices inside with spices and chocolate chips in the background.

Step 16: Seal the spheres

Place the top of the shell back onto the warm pan to melt the edges for a few seconds. Quickly place the melted edges onto the filled shell and gently press down.

Step 17: Drizzle the top of the cocoa bomb

Cut the tip off the piping bag and drizzle over the cocoa bombs. Sprinkle some more of the chili powder and cayenne pepper powder onto the chocolate. Allow the chocolate bomb to harden before serving.

Mexican Hot Cocoa Bombs in red cocoa bomb liners.

Variations / Options / Add-Ins

Want to change up this recipe and make it your own? Here are my favorite tried and true tips for personalizing this recipe.

Cinnamon: If you want to add some extra flavor to your hot chocolate bombs, dust the top of your chocolate bombs with cinnamon while the drizzle is still wet.

Kid-friendly: To make these Mexican Hot Cocoa bombs kid-friendly leave the tequila and cayenne pepper out of the bombs.

Hot Cocoa Mix: Can’t find Mexican Hot Cocoa Mix, you can use regular hot cocoa mix in a pinch.

Toppings/Serving Suggestions

Now that you’ve made your Mexcian Hot Chocolate Bombs are you wondering how to serve them? Here are the directions for using your hot cocoa bombs.

Place your hot cocoa bomb in a mug and then slowly pour eight ounces of warm milk overtop of your cocoa bomb. Stir slowly until it is completely dissolved then top with whipped cream if desired.

Tips

Looking for tips to make this process go smoothly? Here are my best tips for making these hot chocolate bombs.

  • For an easy way to handle your silicone molds cut each mold apart so that each sphere mold is separate.
  • Store hot cocoa bombs in airtight containers, away from heat sources.

FAQs

Do you have questions about Mexican Hot Cocoa Bombs? Here are answers to the most commonly asked questions.

How to store

Store Mexican Hot Cocoa Bombs in an airtight container at room temperature for one week, or in the fridge for two weeks.

Can I make these ahead of time?

Yes! These hot cocoa bombs are great made up to one week in advance.

Can I freeze hot cocoa bombs?

Yes! You can freeze these hot cocoa bombs for up to six months. Just be sure to keep them protected from getting crushed in the freezer.

Horizontal shot of Mexican Hot Cocoa Bombs in red cocoa bomb liners.

More Hot Cocoa Bomb Recipes

If you like Hot Cocoa Bombs, give these recipes a try:

Mexican Hot Cocoa Bombs Recipe

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Mexican Hot Cocoa Bombs

Corinne Schmitt
These Mexican Hot Cocoa Bombs are the perfect cup of spicy hot chocolate with an adult kick.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Refrigerate 3 hrs
Total Time 3 hrs 30 mins
Course Beverages
Cuisine Mexican
Servings 8 Bombs
Calories 642 kcal

Equipment

  • Silicone Sphere Molds
  • small skillet
  • disposable piping bag
  • cookie sheets fitted with wax paper

Ingredients
  

Tequlia Truffle Ingredients

  • 4 ounces semi-sweet chocolate chips
  • 4 ounces bittersweet chocolate chips
  • 5 ounces sweetened condensed milk
  • 2 tablespoons Jose Cuervo Gold Silver

Hot Cocoa Bomb Ingredients

  • 30 ounces Ghirardelli Milk Chocolate melting wafers
  • 2 Cups Mexican hot cocoa mix
  • 1 Cup mini marshmallows
  • ¼ Cup chili powder
  • ¼ Cup cayenne pepper

Instructions
 

Tequlia Truffle Directions

  • Using a small pot, fill halfway with water and bring to a simmer.
  • Place a heat safe bowl on top of the small pot.
  • Combine the chocolate chips and allow to melt completely in the bowl.
  • Whisk in the sweetened condensed milk and tequila until combined and thick.
  • Place into the fridge for about 3 hours to harden.
  • Using a small ice cream scooper, scoop out some ganache and mold into a ball.
  • Place onto a wax paper lined cookie sheet and back into the fridge while you make the cocoa bombs.

Hot Cocoa Bomb Directions

  • Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
  • Place the remaining Ghirardelli melting wafers in a heat-safe bowl, and heat in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
  • Using a spoon, spoon about 1-2 tablespoon of the chocolate into the mold.
  • Carefully swirl the chocolate to completely coat the inside of the mold.
  • Lightly shake the extra chocolate back into the bowl.
  • Place the coated molds into the fridge for 5-10 minutes.
  • Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
  • Carefully place the mold onto the cookie sheet.
  • Repeat steps with remaining molds.
  • Scoop some melted chocolate into the piping bag and set aside.
  • You should now have 8 half sphere molds.
  • Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging.
  • Place the shell back onto the cookie sheet and allow the edge to harden.

Build the hot cocoa bomb

  • Scoop about 1 tablespoon of the Mexican hot cocoa mix into the bottom of the sphere mold.
  • Place a piece tequila truffle in the center.
  • Place a few mini marshmallows around the truffle.
  • Sprinkle a pinch of the chili powder and cayenne pepper powder onto the marshmallows.
  • Place the top of the shell back onto the warm pan to melt the edges for a few seconds.
  • Quickly place the melted edges onto the filled shell and gently press down.
  • Cut the tip off the piping bag and drizzle over the cocoa bombs.
  • Sprinkle some more of the chili powder and cayenne pepper powder onto the chocolate.
  • Allow to set before enjoying in a 8oz glass of steaming milk!

Nutrition

Serving: 1Hot Cocoa BombCalories: 642kcalCarbohydrates: 89gProtein: 6gFat: 31gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 470mgPotassium: 529mgFiber: 7gSugar: 71gVitamin A: 5328IUVitamin C: 6mgCalcium: 168mgIron: 4mg
Tried this recipe?Let us know how it was!

More Hot Cocoa Bomb Recipes

Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.

Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!

A collage of 2 images of Mexican Hot Cocoa Bombs with a text in between reading "Mexican Cocoa Bombs Recipe"

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