Mexican Hot Chocolate Bombs Recipe

Trust me hot chocolate bombs are going to be the hit of the holiday season.

Mexican hot chocolate bombs recipe. Pour the remaining chocolate over top to seal the back of the bombs. Heat a plate or a flat bottom bowl in the microwave until the surface of the plate is warm to the touch. Beat the butter and cream cheese in a mixing bowl until light and fluffy about 90 seconds.

Add remaining 2 ounces of chocolate and stir continuously until. Put one in a cup then drizzle hot milk on top and the chocolate melts and all the goodies float to the top. Put a heat safe bowl on top of the pot.

Add water to a small pot and bring to a simmer. Place mold in the fridge until the chocolate sets. Serve in a mug pouring hot milk over the bomb and stirring until completely melted.

Press one of the empty chocolate bomb halves open side down onto the flat portion of the warm plate for about 10 seconds. Hand made with solid chocolate these decadent mexican hot chocolate bombs produce an unrivaled cup of rich cocoa. Place the mixture into a fridge for 3 hours until firm and hard.

How to make mexican hot chocolate fat bombs. Add in vanilla sweetener seasonings and cocoa powder and beet for an additional 90 seconds. Add the condensed milk and tequila and whisk to combine.

To make a cup of mexican hot chocolate place a hot chocolate bomb in a mug. How to use a mexican hot chocolate bomb. To temper the chocolate getting it to the perfect temperature for using in a microwave safe bowl heat 6 ounces of the chocolate 3 4 of the total amount stopping the microwave and stirring every 10 seconds until two thirds of the way melted 1 to 2 minutes remove from microwave and keep stirring until melted all the way.