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5 from 1 vote

Mexican Hot Cocoa Bombs

These Mexican Hot Cocoa Bombs are the perfect cup of spicy hot chocolate with an adult kick.
Prep Time20 mins
Cook Time10 mins
Refrigerate3 hrs
Total Time3 hrs 30 mins
Course: Beverages
Cuisine: Mexican
Servings: 8 Bombs
Calories: 642kcal

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 Bomb | Calories: 642kcal | Carbohydrates: 89g | Protein: 6g | Fat: 31g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 470mg | Potassium: 529mg | Fiber: 7g | Sugar: 71g | Vitamin A: 5328IU | Vitamin C: 6mg | Calcium: 168mg | Iron: 4mg