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.

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

Put aside.

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.

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.

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!