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!
8ouncesmelting chocolatewafers, chips or baking chocolate (1 cup)
1tablespoon ground cinnamon
¼teaspooncayenne
3tablespoonshot chocolate mix
Instructions
In a small dish, combine ground cinnamon and cayenne.
Melt chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth.
Add a heaping tablespoon of melted chocolate into molds. Spread using the back of a teaspoon until each cavity is completely covered.
Invert onto a parchment lined baking sheet and lightly shake. Discard parchment and place mold on baking sheet (chocolate side up).
Freeze 7 minutes.
Remove mold from freezer. White chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
Remove from freezer and fill each of 3 spheres with a tablespoon of hot chocolate mix and 1 teaspoon of cinnamon cayenne mixture.
Warm a plate or bowl in the microwave or with boiling water and dry.
Place the bottom of an empty sphere on the plate to lightly melt chocolate. Place melted chocolate edge on filled half to seal. Try to handle chocolate as little as possible. Optional: If needed, use a hot spoon, dipped in boiling water and dried to further seal.
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.
Freeze 5 minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
Video
Notes
Tips
Read Instructions Thoroughly Before Starting - It's actually so quick that it's best to read the recipe first and be prepared.
Don't Overheat - White chocolate can burn, stir every 15 seconds until smooth.
Adjust Serving Size - Want to double or triple this recipe? Use the 1x2x3x tab in the printable recipe to change the calculations for you!
How to Store
Room Temperature - Store at room temperature for up to two weeks in an airtight container or a food safe cellophane bag. Store in a dark pantry.
Refrigerator - Peppermint hot chocolate bombs can be temporarily refrigerated, but will cause condensation.