Mexican Chocolate Hot Cocoa Bombs are a Spicy Twist on a Favorite!
This recipe for Mexican chocolate hot cocoa bombs is one of the most deliciously dark and rich hot chocolate bomb recipes with a spicy twist you’ll LOVE!
Mexican Chocolate Hot Cocoa Bombs
Here at Ruffles and Rain Boots, we have seriously become the hot cocoa bomb connoisseur. I mean, hot cocoa was fun before, but with all of the options, the fun ways to make different recipes. It’s a whole new world I didn’t even contemplate before. So, I decided to try my hand at a flavor I’d only heard about before. And these Mexican hot cocoa bombs are amazing.
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They’re rich, decadent and have this fun little twist that is just perfect on a chilly day to warm you RIGHT UP. No joking, this is a recipe that will knock your socks off. If you’re ready to make a Mexican hot cocoa bomb with the best spicy twist, let’s get started.
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Tips to Make Mexican Hot Chocolate Bombs
- All the cool kids (just kidding, it’s me, I’m calling myself the ‘cool kids’) are skipping the chocolate chips to make their hot cocoa bombs with chocolate candy melts. Chocolate chips are just notoriously finnicky, going lumpy when you want them to be smooth and just not staying melted for long enough to work with them. Candy melts are my preferred material because they’re made for exactly this kind of action. So, just grab a bag of melting discs like this.
- What makes Mexican hot cocoa bombs special is the addition of a little spice in the way of some cayenne pepper. It adds more than JUST spiciness but the spice offsets the chocolate so well. There’s also only a subtle hint of cinnamon. I decided to jazz them up by adding yummy cinnamon churro marshmallows to get me over into that really rich territory.
- When it’s time for a mug of hot chocolate, just add your Mexican hot chocolate bombs into a mug, heat-up enough milk to fill the mug (between 1 and 2 cups) and pour it directly over the bomb. It’ll float, open, and “explode!”
How Do I Make Mexican Chocolate Hot Cocoa Bombs?
I’m so glad you asked. Below is our written tutorial. Note that amount of the Mexican spice mix is entirely up to you. If you want to limit the kick, start by adding only 1/4 teaspoon of the spice to each chocolate bomb.
Mexican Chocolate Hot Cocoa Bombs
Making Mexican chocolate hot cocoa bombs is so easy and the fun spicy twist is everything you need to get you nice and cozy-warm!
Ingredients
- 2 cups Chocolate Candy Melts
- 1 cup Hot Cocoa Mix
- 1 tbsp Cocoa Powder
- 6 Cinnamon Churro Marshmallows
- 6 tbsp Chocolate Curls/Shavings
Mexican Spice Mix:
- 2 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cayenne Pepper
Instructions
- In a small bowl, combine all the spices together to make the Mexican spice mix, stirring until well combined. Set aside.
- Put the candy melts into a microwave-safe bowl and melt until smooth in the microwave per the package directions.
- Add about 1 tbsp of the melted chocolate into one of the mold cavities and, with the bottom of your spoon, move the chocolate around to cover the sides of the mold in a thick but even coat. Repeat coating all 12 bomb molds.
- Place the coated molds in the freezer for about 5 minutes (or refrigerator for 10). Remove the mold and gently peel the silicone away from the chocolate, releasing the chocolate cups.
- Fill 6 of the chocolate cups with 1 tbsp hot cocoa mix, between 1/4 and 1 tsp Mexican spice combination, and 1 cinnamon churro marshmallow (optional but tasty).
- Warm a plate in the microwave for between 30-45 seconds or until the plate is warm. Press one of the empty chocolate cups open-side-down onto the warmed plate to gently melt the rim. Immediately place the warmed chocolate cup on top of one of the filled chocolate cups to join the cocoa bomb halves.
- With the remaining chocolate, use a piping bag or a fork to add a drizzle over the assembled hot cocoa bombs then immediately dust them with cocoa powder.
- Add a dollop of melted chocolate on top of the cocoa bombs and follow by placing a tablespoon of chocolate curls/shreds on top of the dollop.
- To get the chocolate to set, place the hot cocoa bombs in the freezer for about 5 minutes, then remove and store in an airtight container until use.
- To use the hot cocoa bombs, place them in a mug and pour 1-2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Notes
For more fun hot cocoa bomb recipes, visit Ruffles and Rain Boots!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 676Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 436mgCarbohydrates: 105gFiber: 6gSugar: 84gProtein: 10g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
More Easy Hot Cocoa Bomb Recipes You Might Like
- White Chocolate Hot Cocoa Bombs – Such a fun and, honestly gorgeous, hot chocolate bomb with white chocolate and a raspberry. Perfecting in a round.
- Chocolate Covered Cherry Hot Cocoa Bombs – Think ‘bon bon’ but in a mug. So delicious, creamy and downright yummy.
- Strawberry Hot Cocoa Bombs – Strawberry milk has never been this fantastic – and it’s piping hot so, kind of the best thing ever.
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How are you supposed to fill 6 bombs with 1 tsp of the Mexican spice mix when the recipe is for 2 tsp cinnamon, 1/4 tsp cayenne, and 1/4 tsp nutmeg? 6 * 1 tsp = 6 tsp spice needed, but 2 + 1/4 + 1/4 = 2 1/2 tsp??? Even doubling the recipe leaves you 1 tsp short…
Ash, thank you so much! I just checked my recipe notes and had written, 1/4 tsp to up to 1 tsp per bomb (which makes it quite strong). I will adjust the recipe card. Thank you for catching this!