Mexican Hot Chocolate Bombs

- 24 oz semi-sweet couverture chocolate wafers
- ⅓ cup hot chocolate mix
- 2 tablespoons ground cinnamon
- 2 teaspoons Nielsen-Massey Pure Vanilla Bean Paste*
- ¼ – ½ teaspoon cayenne powder
- Pinch sea salt
- 1 cup mini marshmallows

Serve with 1 cup milk and 1 teaspoon vanilla bean paste*

*Available from Well Seasoned

Mexican Hot Chocolate Bombs
1. Microwave the chocolate wafers in a microwave-safe bowl for 30 seconds. Stir the chocolate and heat again for 15 seconds, repeating until the chocolate is melted. Make sure the temperature does not exceed 90°F.

2. Stir the chocolate until it is smooth, then place a heaping tablespoon into each well of a silicone sphere mold. Using the back of a spoon or small offset spatula, coat the entire inside of each mold.

3. Gently tip the mold over and shake out any excess chocolate onto a piece of parchment. You can re-melt this chocolate to decorate the hot chocolate bombs later. Chill the molds in the fridge for 10 minutes or until set.

4. While the chocolate is chilling, whisk the hot chocolate mix, cinnamon, vanilla paste, cayenne and salt together until thoroughly combined.

5. Once set, carefully remove the chocolate spheres from the molds and place on a parchment lined sheet pan. Fill half of the spheres with a heaping tablespoon of the hot chocolate mix and mini marshmallows.

6. Heat a ceramic plate in the microwave for 30 seconds. Place the bottom of an empty half sphere on the warm plate to lightly melt. Place the melted chocolate edge on a filled half to seal. Then, decorate with a drizzle of melted chocolate and allow to fully set in the freezer for 5 minutes (or thirty minutes in the fridge).

To Serve
Heat milk in a small saucepan over medium heat until just boiling, then remove from heat and stir in vanilla bean paste. Place a hot chocolate bomb in an empty mug and pour the vanilla milk over the bomb. Stir and enjoy! Store remaining chocolate bombs covered in fridge for up to 1 week.