Molten Tequila Cocoa

Molten Tequila Cocoa

Decadent and delicious, this unforgettable concoction is equal parts rich and spicy. Tequila and hot cocoa are poured over spicy, marshmallow-filled chocolate bombs for a drink that’s gooey perfection.   Makes 1 drink 

Ingredients:

1 1/2 oz tequila, 
5 oz hot chocolate
1 chocolate bomb

Directions:                                                                                        To a heatproof mug, add tequila and hot chocolate. Drop in chocolate bomb. Serve immediately.

Chocolate Bombs

Half-sphere silicone moulds work best, but you can also use parchment paper cupcake liners. The bombs won’t be perfectly round, but they’ll still be effective and delicious. You can buy chili-imbued chocolate bars to make your bombs, or make your own with our perfect recipe here.
Ingredients: 

12 oz (340 g) semi-sweet chocolate, in bars or chips
1/4 to 1/2 tsp (1 to 2 mL) cayenne to taste
1 cup (250 mL) mini marshmallows
Directions: 

Set up a double boiler.

If using chocolate bars, chop finely. Set one quarter of chips or pieces aside, and add the rest to the double boiler. Stir continuously as the chocolate melts. Never let the chocolate get too hot to the touch (not above 210°F/100°C).

Once melted, remove from heat and stir in the remaining chocolate in two batches until incorporated (if the chocolate isn’t melting, you can place back onto the boiler briefly). Add cayenne and stir well.

 
Pour 1 tbsp (15 mL) chocolate into each of 12 moulds. Using a brush, spread the chocolate as evenly as possible to the top of the moulds. Allow to harden about 10 minutes. Repeat the process with a second layer. Leave to cool and harden completely, about 30 minutes.
 
Add 3 to 4 mini marshmallows to six of the moulds.
 
Gently loosen the other six chocolate half-spheres from their moulds. Using the brush, paint the edges with melted chocolate (if your chocolate has cooled, heat up again briefly on the double boiler). Remove from moulds and place on top of the marshmallow-filled shells, creating complete spheres, and ensuring the edges seal. (If you are using parchment liners, you may need to pipe the melted chocolate in order to seal the edges.) Allow to cool completely.
 
Remove from moulds and use immediately, or store in a sealed container in the fridge up to 1 week.

Makes 6 bombs