Mexican Hot Chocolate Bombs With Jose Cuervo Tequila

My favourite hot chocolate is often Mexican hot chocolate. Sweet and spicy is always a more exciting combination than other sweet combos like bittersweet or sweet and tart. These Mexican hot chocolate bombs do just that, and they are even flavoured with Jose Cuervo tequila for some extra kick. There is also a special added surprise treat of a Tequila chocolate truffle inside each cocoa bomb!

There are tons of hot chocolate varieties with high and low levels of sweetness, but every once in a while, the only hot chocolate that will hit the spot is a Mexican hot cocoa with its subtle heat of chili and cayenne pepper. Plus, the peppery heat works in tandem with the warmth of the hot beverage to make you feel extra toasty on a wintery day.

Mexican Hot Chocolate Bombs With Jose Cuervo Tequila

The Benefits of Mexican Hot Chocolate

Hot chocolate bombs make for an exciting beverage and fabulous kitchen decor if you like to keep them in a clear jar next to the stove. They are fun to grab and toss into a mug when you are ready to pour steamy hot milk over one and watch it transform before your eyes. The deep, subtle spice that builds in your throat with every sip becomes a soothing heat as the cocoa washes your palette and radiates warmth through your chest as you feel it trickle down your esophagus.

A Perfected Recipe

These Mexican hot chocolate bombs are especially nuanced, made with three different kinds of chocolate that play off of the Mexican hot cocoa mix and other flavors. The instructions below will show you how to make everything you need and then direct you to build your hot chocolate bombs perfectly for the best results. In order to make these bombs, you will need silicone molds to form the outer shell. You also will need a piping bag of some kind. If you don’t have one, you can make one by snipping the corner of a resealable plastic bag.

You Can Make this Mexican Hot Chocolate Bombs Without Alcohol

If you would like to enjoy this recipe with your kids, you can easily take out the Tequilla within the truffles and the recipe will still taste delicious.

How to Store the Hot Cocoa Bombs

Store your hot cocoa bombs in a plastic container at room temperature for 1 week because it contains a truffle or up to 2 months if filled with only hot cocoa mix.

Keto Hot Chocolate Bombs Recipe

If you are on a Keto diet, you can also make our delicious Keto Hot Chocolate Bombs.

Mexican Hot Chocolate Bombs With Jose Cuervo Tequila

Mexican Hot Chocolate Bombs Recipe

Tequila infused chocolate truffles, Mexican hot cocoa, mini marshmallows, chili, and cayenne pepper inside! This recipe makes about 8-10 Mexican Hot Cocoa Bombs.

1.Tequila Chocolate Truffles Recipe

Let’s start by making the tequila chocolate truffles to insert in the hot chocolate bombs. This recipe will make 8-10 truffles.

Ingredients

Material Needed

  • 1 wax paper line cookie sheet
  • Small pot
  • Whisk
  • Ice cream scooper

How To Make The Tequila Chocolate Truffles

  • 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 the bowl 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 refrigerator while you make the hot cocoa bombs.
Mexican Hot Chocolate Bombs With Jose Cuervo Tequila

2. Mexican Hot Cocoa Mix Recipe

Makes 6-8 servings

Ingredients

  • 1/2 cup dark cocoa powder
  • 4 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • Pinch of nutmeg

How To Make Mexican Hot Chocolate Mix

  1. In a small bowl, whisk together the cocoa powder, sugar, cinnamon, cayenne, and nutmeg.
  2. Put aside.

3. Mexican Hot Cocoa Bombs Ingredients

  • 30oz of Milk Chocolate melting wafers (about 900 grams or 3 3/4 cups)
  • 8 tbsp of Mexican hot cocoa mix (see recipe above)
  • 1 cup of mini marshmallows
  • ¼ cup chili powder
  • ¼ cup cayenne pepper

Material Needed

  • 1 small skillet
  • 2 Silicone Sphere Molds (Amazon, Showcase, etc.)
  • 1 disposable piping bag
  • 1 cookie sheet fitted with wax paper

4. How To Make The Mexican Hot Chocolate Bombs

  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 melting wafers in the microwave for 30 second intervals. Make sure to stir the chocolate after each 30 seconds until completely melted and smooth.
  3. Using a spoon, spoon about 1 to 2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold.
  4. Lightly shake the extra chocolate back into the bowl.
  5. Place the coated molds into the fridge for 15 to 30 minutes or until it’s set.
  6. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
  7. Carefully place the mold onto the cookie sheet.
  8. Repeat steps with remaining molds.
  9. Scoop some melted chocolate into the piping bag and set aside. You might have to reheat again in the microwave for 15 second intervals.
  10. You should now have 12 half sphere molds.
  11. Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.
  12. Carefully take the open side of the sphere and place it onto the plate 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.
Chocolate Sphere

5. How To Put Together The Hot Cocoa Bomb

  1. Scoop about 1 tbsp of the Mexican hot cocoa mix into the bottom of the sphere mold.
hot chocolate sphere with hot chocolate inside
  • 2. Place a piece tequila truffle in the centre.
  • 3. Place a few mini marshmallows around the truffle.
Mexican Hot Chocolate Bombs With Jose Cuervo Tequila
  • 4. Sprinkle a pinch of the chili powder and cayenne pepper powder onto the marshmallows.
Mexican Hot Cocoa Bomb with marshmallows and spices
  • 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/1 cup of steaming milk!

I hope you enjoyed my Mexican Hot Chocolate Bombs Recipe as much as I did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other recipes!

Mexican Hot Chocolate Bombs With Jose Cuervo Tequila

MEXICAN HOT CHOCOLATE BOMBS RECIPE

These Mexican hot chocolate bombs add some peppery heat and they are even flavoured with Jose Cuervo tequila for some extra kick.
5 from 3 votes
Prep Time 35 mins
Cook Time 5 mins
Keep in refrigerator 3 hrs 30 mins
Total Time 4 hrs 10 mins
Course Dessert, Snack
Cuisine American, Canadian, Mexican
Servings 8 Hot cocoa bombs
Calories 559 kcal

Ingredients
  

TEQUILA CHOCOLATE TRUFFLES RECIPE

  • 4 oz semi sweet chocolate chips
  • 4 oz bittersweet chocolate chips
  • 5 oz sweetened condensed milk
  • 2 tbsp Jose Cuervo Gold Tequila

MEXICAN HOT COCOA MIX RECIPE

  • 1/2 cup dark cocoa powder
  • 4 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • Pinch of nutmeg

MEXICAN HOT COCOA BOMBS

  • 30 oz Milk Chocolate melting wafers about 900 grams or 3 3/4 cups
  • 8 tbsp of Mexican hot cocoa mix see recipe above
  • 1 cup of mini marshmallows
  • ¼ cup chili powder
  • ¼ cup cayenne pepper

Instructions
 

HOW TO MAKE THE TEQUILA CHOCOLATE TRUFFLES

  • 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 the bowl 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 refrigerator while you make the hot cocoa bombs.

HOW TO MAKE MEXICAN HOT CHOCOLATE MIX

  • In a small bowl, whisk together the cocoa powder, sugar, cinnamon, cayenne and nutmeg.
  • Put aside.

HOW TO MAKE THE MEXICAN HOT CHOCOLATE BOMBS

  • 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.
  • Using a heat safe bowl, pour into the bowl and place the remaining of the melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.
  • Using a spoon, spoon about 1 to 2 tbsp 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 15 to 30 minutes or until it’s set.
  • 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 might have to reheat again in the microwave for 15 second intervals.
  • You should now have 12 half sphere molds.
  • Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.
  • Carefully take the open side of the sphere and place it onto the plate 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.

HOW TO PUT TOGETHER THE HOT COCOA BOMB

  • Scoop about 1 tbsp of the Mexican hot cocoa mix into the bottom of the sphere mold.
  • Place a piece tequila truffle in the centre.
  • 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!

Notes

MATERIAL NEEDED FOR THE TEQUILA CHOCOLATE TRUFFLES RECIPE
  • wax paper line cookie sheet
  • Small pot
  • Whisk
  • Ice cream scooper
MATERIAL NEEDED FOR THE MEXICAN HOT COCOA MIX RECIPE
  • Bowl
  • Whisk
MATERIAL NEEDED FOR THE MEXICAN HOT COCOA BOMBS
  • 2 Silicone Sphere Molds (Amazon, Showcase, etc.)
  • 1 small skillet over very low heat
  • 1 disposable piping bag
  • 1 cookie sheet fitted with wax paper

Nutrition

Serving: 1hot cocoa bombCalories: 559kcalCarbohydrates: 76gProtein: 6gFat: 27gSaturated Fat: 21gTrans Fat: 1gCholesterol: 7mgSodium: 217mgPotassium: 615mgFiber: 8gSugar: 59gVitamin A: 5377IUVitamin C: 6mgCalcium: 147mgIron: 4mg
Keyword Hot chocolate, Hot chocolate bombs, hot cocoa, hot cocoa bombs, Mexican hot chocate, Mexican hot chocolates bombs
Tried this recipe?Let us know how it was!
Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

Related Posts

Comments

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Stay Connected

14,441FansLike
402FollowersFollow
11,321FollowersFollow
1,500FollowersFollow
20,298FollowersFollow
1,330SubscribersSubscribe

Recent Stories