Mexican Hot Chocolate Bomb Recipe via Connecticut Food & Farm Magazine

Photo: Winter Caplanson

This recipe for Mexican Hot Cocoa Bombs is from the winter issue of Connecticut Food and Farm Magazine, written by Juli Mancini, Recipe Developer and Food Stylist, who is obsessed with the visual organizational of all things edible, botanical, and chocolate.

Hand made with solid chocolate, these decadent Mexican hot chocolate bombs produce an unrivaled cup of rich cocoa. Hot chocolate bombs are hollow hand crafted chocolate spheres, placed in a mug with a pour-over of hot milk or coffee. Bombs are packed with surprise confections, slowly exposed as the chocolate melts from the heat of the liquid. Mexican hot chocolate bombs are a fine place to start, especially if you love a spicy twist, but personalize your own creations to taste. It’s simple to marble the chocolate for a really beautiful look. Simply package in cello-bags or stack in Mason jars and you have the perfect Valentine gift - unexpected, entertaining, and delectable.

Mexican Hot Chocolate Bombs

Photo: Winter Caplanson

Makes 3 bombs - each bomb serves 2

Equipment:

• Six cavity 2.5 diameter semi-sphere silicone candy mold

• Six cavity muffin tin

• NutriBullet or hand wand mixer (or use a hand whisk)

• Two 8oz. Mason jars

• Selection of 1/4”- 1” food grade paint brushes

• 12” skillet

• 2 small spoons

• Sharp knife

Note: Make sure all equipment is clean and dry before starting. Buff silicone molds with a paper towel to create maximum shine on chocolate. Chocolove chocolate is an excellent brand to look for in the supermarket.

Ingredients:

• 1/2 c. good quality white chocolate - hand chipped into small pieces

• 1/2 c. good quality semi-sweet - hand chipped into small pieces

• 1/2 c. good quality ruby chocolate - hand chipped into small pieces

• 3 Tbsp. sweetened condensed milk

• 1/4 teaspoon almond extract

• 1/4 teaspoon vanilla extract

• 1/8 teaspoon ground ginger

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground clove

• 3 pinches cayenne to taste

• 1 3/4 cup whole milk per bomb
  

1. Fill skillet with 1 inch of water and bring to a boil and then turn off.

2. Lay silicone mold over the muffin tin so the bottoms of the mold cavities aren’t pressed against a flat surface. It should fit perfectly without constraint on any part of the semi-sphere. If you don’t own a muffin tin, create a tin foil armature to support outside of the mold.

3. Place white, ruby & dark chocolate in three different Mason jars and place jars in hot water.

4. Stir chocolate continuously with spoon until melted and brush-able. It’s important not to heat over 120 degrees or your chocolate will develop a dull finish when de-molded. Remove jars from water and move to your workspace with molds.

5. Brush the molds alternately with chocolates. Make sure to keep brushes separate so as to not cross contaminate. Experiment with blending techniques and mixing of different chocolates to create marbling. After an ample coating, clear away excess chocolate on the surface of the mold using knife. Refrigerate for 10 minutes. When solidified, brush another coat. Be sure to get some nice thick edges to prevent breakage when de-molding.

6. Use the knife to clean edges and refrigerate for a few more minutes

7. When chocolate has hardened, pop semi-spheres out of molds.

8. In a small bowl, Mix together sweetened condensed milk, spices and extracts and set aside.

9. Empty water from skillet, pat dry and heat skillet on stove just to warm the surface, then turn off heat.

10. Melt the edge of one semi-sphere on the surface of the warm skillet, quickly, just to create a clean edge. Then fill with sweetened condensed milk mixture.

11. Repeat melting second semi-sphere edge quickly on the hot skillet and adhere to the top of first semi-sphere. The melted chocolate will completely seal the contents inside the bomb.

12. Place bomb in a cup and pour-over with hot milk or coffee.

13. Pour contents in a NutriBullet or use a hand wand and blend quickly to create a froth. If you have neither, briskly mix with a hand whisk. Garnish with marshmallows or a splash of liquor.

Photo: Winter Caplanson

Once you’ve mastered this recipe, get creative with other flavors:

Wondermade brand boozy fireball or bourbon marshmallows: use to top your cup of cocoa or cut up 2 marshmallows and place inside the bomb.

Crushed honeycomb candy: add 2 tablespoons to the contents of the bomb

Double Chocolate: add 1 tablespoon of unsweetened baking chocolate + 1 tablespoon cane sugar to the contents of the bomb

Coop’s Micro Creamery salted caramel sauce: add 1 tablespoon to the contents of the bomb

Craftsman Cliff’s Roasters finely ground coffee: Add 1 tablespoon of finely ground coffee to the contents of the bomb. Will settle to the bottom of your cocoa like Turkish coffee. Top with a splash of Bailey’s Irish Cream or any creamy liqueur, whiskey, or tequila to taste.

Storage tips: Keep bombs in a cool dark dry place. Store in an airtight bag or capped Mason jar. Depending on bomb contents, shelf-life could vary but chocolate is always best when fresh.

Looking to purchase premade bombs? Here are a handful of Connecticut confectioners from which you can buy online: Nadya’s Hot Chocolate Bombs, Munson’s, Castle Hill Chocolate, and Serendipity Sweets.

Child friendly production tip: Instead of melting the chocolate over scalding water, heat up your tea kettle and pour hot water into the 6 compartment muffin tin and place silicone mold on top. Make sure the mold edges are resting on the top of the pan. Pour in chocolate chips to fill the molds half way and wait for them to melt. Follow by letting your kids brush the chocolate up to the edges of the mold. Refrigerate and pop semi-spheres out of mold.  

What is ruby chocolate? In 2017, ruby chocolate was unveiled as the 4th addition to the chocolate family of white, milk and dark varieties. Named after its natural pink hue, ruby chocolate is derived from unfermented ruby cacao beans and possesses acidic and berry flavor profiles. In 2018, ruby chocolate first launched in Japan and is now available in the US. While it’s not easy to find, the fruity flavor is a beautiful addition to any dessert.
Hand made with solid chocolate, these decadent Mexican hot chocolate bombs produce an unrivaled cup of rich cocoa. 

Hot chocolate bombs are hollow hand crafted chocolate spheres, placed in a mug with a pour-over of hot milk or coffee. 

Bombs are packed with surprise confections, slowly exposed as the chocolate melts from the heat of the liquid.

Photography by Winter Caplanson, photographer at Connecticut Food and Farm, connects the dots by creating content that tells the stories of the local food movement to people who support it.