Ingredients
The following ingredients have 4 Servings
- 4 oz semi-sweet chocolate chips
- 4 oz bittersweet chocolate chips
- 5 oz sweetened condensed milk
- 2 tbsp Jose Cuervo Gold Silver
- 1 - 30 oz Ghirardelli Milk Chocolate melting wafers
- 2 C Mexican hot cocoa mix
- 1 C mini marshmallows
- ¼ C chili powder
- ¼ C cayenne pepper
Instruction
- Using a small pot, fill halfway with water and bring to a simmer
- Place a heat-safe bowl on top of the small pot
- Combine the chocolate chips and allow to melt completely in the bowl
- Whisk in the sweetened condensed milk and tequila until combined and thick
- Place into the fridge for about 3 hours to harden
- Using a small ice cream scooper, scoop out some ganache and mold it into a ball
- Place onto a wax paper-lined cookie sheet and back into the fridge while you make the cocoa bombs
