Mexican Hot Chocolate Cocoa Bombs Food

MEXICAN HOT CHOCOLATE BOMB

Steps:

• 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.

MEXICAN CHOCOLATE HOT COCOA BOMBS

Steps:

• 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!

MEXICAN HOT CHOCOLATE COCOA BOMBS

Steps:

• Clean and dry your chocolate molds. Wipe with a paper towel to help ensure your bombs comes out streak-free.
• Melt you chocolate in the microwave by instructions on the package. Low and slow is the best way to temper your chocolate in the microwave. Heat at approximately 30 second intervals at 50% power, stirring well between each time.
• Spoon chocolate into mold and cover the surface. Take your time to make sure that the chocolate goes all the way to the top of the mold and you don't have any bare spots. One bag of chocolate chips should make approximately 16-18 halves, or 8-9 completed bombs depending on the size of your molds.
• Allow to harden completely before popping out of the molds.
• Fill one half of your bombs with 1 tbsp of Mexican hot chocolate, 1 tsp of cinnamon baking chips, and mini marshmallows.
• Heat a pan on the stove on low heat. Take the other half of your molds (the ones that are empty) and very briefly press the open side to the hot pan to melt the rim of the chocolate. Quickly join to your half that has the fillings in it.
• **Alternatively, you can melt more chocolate and pipe it along the rim of one piece and press it to the other piece. This also works well if your chocolate didn't make it all the way up your mold and you have to fill gaps.
• Once your hot cocoa bomb is completely hard decorate with more melted chocolate, cinnamon baking chips, and sprinkles if desired.
• Once you are ready to use your hot cocoa bomb place in a mug and top with 1 - 1½ cups of steaming milk. Enjoy!

MEXICAN HOT CHOCOLATE

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.