Description
These Adult Mexican Hot Chocolate Bombs bring a spicy twist to the classic hot cocoa treat. Infused with tequila and a blend of chili powder and cayenne, these chocolate spheres melt into a rich, creamy, and warming beverage perfect for cold evenings or festive gatherings. Each bomb melts seamlessly into hot milk, releasing mini marshmallows and a Mexican hot cocoa mix for an indulgent, flavorful drink with a hint of heat and a smooth kick of Jose Cuervo Gold Silver tequila.
Ingredients
Scale
Ganache
- 4 oz semi-sweet chocolate chips
- 4 oz bittersweet chocolate chips
- 5 oz sweetened condensed milk
- 2 tbsp Jose Cuervo Gold Silver tequila
Chocolate Shell and Filling
- 1 – 30 oz Ghirardelli Milk Chocolate melting wafers
- 2 cups Mexican hot cocoa mix
- 1 cup mini marshmallows
- ¼ cup chili powder
- ¼ cup cayenne pepper
Instructions
- Prepare a double boiler: Fill a small pot halfway with water and bring it to a simmer over medium heat.
- Melt chocolate chips: Place a heat-safe bowl on top of the pot to create a double boiler. Add the semi-sweet and bittersweet chocolate chips to the bowl and allow them to melt completely, stirring occasionally to ensure smoothness.
- Make ganache: Whisk the sweetened condensed milk and 2 tablespoons of Jose Cuervo Gold Silver tequila into the melted chocolate until the mixture is thick and fully combined.
- Chill ganache: Pour the ganache into a container and refrigerate for about 3 hours until it becomes firm enough to shape.
- Shape ganache balls: Using a small ice cream scooper, scoop portions of the chilled ganache and mold each into a smooth ball. Place these on a wax paper-lined cookie sheet and refrigerate while preparing the chocolate shells.
- Melt chocolate wafers for shells: Melt the 30 oz of Ghirardelli Milk Chocolate wafers using the double boiler method, stirring until smooth and glossy.
- Form chocolate shells: Spoon melted milk chocolate into silicone sphere molds, coating all sides evenly to create a hollow shell. Allow the chocolate to set slightly by placing molds in the fridge for about 10 minutes, then add a second coat to reinforce shelves and chill again until fully solid.
- Fill shells: Remove shells from molds carefully. Into half of the hollow shells, add a spoonful of Mexican hot cocoa mix, a sprinkle of chili powder and cayenne pepper mixed together, and some mini marshmallows. Place one ganache ball inside each filled shell, then seal with melted chocolate from the remaining hollow shells to form complete spheres.
- Seal and chill bombs: Press the two chocolate halves together gently and use melted chocolate to seal the seams. Refrigerate the completed hot chocolate bombs until firm, about 30 minutes.
- Serve and enjoy: To enjoy, place one chocolate bomb in a large mug and pour hot milk over it. Stir until the bomb has melted completely, releasing the spicy cocoa mix, marshmallows, and tequila ganache for a comforting adult beverage.
Notes
- Use a high-quality Mexican hot cocoa mix for the best authentic flavor.
- Adjust the amount of chili powder and cayenne pepper to control the heat level to your preference.
- For best results, use silicone molds to form smooth chocolate spheres.
- Make sure the ganache is fully chilled and firm before shaping to avoid sticky hands and uneven shapes.
- Serve immediately after melting for the best texture and flavor experience.
