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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
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