Mexican Hot Chocolate Bombs

so easy!

    JULIEBLANNER.COM

INGREDIENTS

melting chocolate wafers ground cinnamon cayenne hot chocolate mix

Why You Will Love This Recipe

These Mexican Hot Chocolate Bombs are the ultimate blend of creamy hot cocoa and fragrant, warm spices. A mug full of this delightfully spicy hot chocolate is sure to warm your heart this winter!

In a small dish, combine ground cinnamon and cayenne.

PREP

- STEP 1 -

Melt the chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth.

MELT

- STEP 2 -

Add a heaping tablespoon of melted chocolate into molds. Spread using the back of a teaspoon until each cavity is completely covered.

MOLD

- STEP 3 -

Invert onto a parchment lined baking sheet and lightly shake. Discard parchment and place mold on baking sheet. Freeze 7 minutes.

FREEZE

- STEP 4 -

Remove from freezer and fill each of 3 spheres with a tablespoon of hot chocolate mix and 1 teaspoon of cinnamon cayenne mixture.

FILL

- STEP 5 -

Warm a plate or bowl in the microwave or with boiling water and dry.

WARM

- STEP 6 -

Place the bottom of an empty sphere on the warmed plate to slightly melt the chocolate. Place melted chocolate edge on filled half to seal.

SEAL

- STEP 7 -

Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly dust with cinnamon cayenne mixture using a sugar shaker or sifter.

DECORATE

- STEP 8 -

Freeze 5 minutes or refrigerate 30 minutes and store at room temperature until ready to serve.

SET TO SERVE

- STEP 9 -

let's eat

julieblanner.com

GET THE FULL RECIPE AT