Mexican hot cocoa bombs

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This winter we have been at home watching movies and playing board games. We haven't seen friends or family, so baking and cooking has become one of our hobbies. Recently we made some hot cocoa bombs and I thought it would be a great idea making some just for the grown ups. So I added some Tequila INTO the cocoa bombs!

This recipe has two steps. You will make Tequila chocolate Truffles first and then you will do the recipe for the hot cocoa bombs.

Tequila chocolate Truffle

Ingredients

• 4 oz semi sweet chocolate chips
• 4 oz bittersweet chocolate chips
• 5 oz sweetened condensed milk
• 2 tbsp Jose Cuervo Gold Silver
• 1 wax paper line cookie sheet​

Preparation

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

Hot cocoa bombs

Ingredients

• 2 Silicone Sphere Molds 
• 1 - 30oz of Ghirardelli Milk Chocolate melting wafers
• 2 cup of Mexican hot cocoa mix
• 1 cup mini marshmallows
• 1 small skillet over very low heat
• 1 disposable piping bag
• ¼ C chili powder
• ¼ C cayenne pepper
• 1 cookie sheet fitted with wax paper
  

Preparation

1. 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
   
2. Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth
   
3. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
   
4. Carefully swirl the chocolate to completely coat the inside of the mold
   
5. Lightly shake the extra chocolate back into the bowl
   
6. Place the coated molds into the fridge for 5-10 minutes
   
7. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
   
8. Carefully place the mold onto the cookie sheet
   
9. Repeat steps with remaining molds
   
10. Scoop some melted chocolate into the piping bag and set aside
    
11. You should now have 8 half sphere molds
    
12. 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
    
13. Place the shell back onto the cookie sheet and allow the edge to harden​

​Building the cocoa bomb

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

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