Cup of Yum
1. Using a small pot, fill halfway with water and bring to a simmer.
2. Place a heat-safe bowl on top of the small pot.
3. Combine the chocolate chips and allow to melt completely in the bowl.
4. Whisk in the sweetened condensed milk and tequila until combined and thick.
5. Place into the fridge for about 3 hours to harden.
6. Using a small ice cream scooper, scoop out some ganache and mold it into a ball.
7. Place onto a wax paper-lined cookie sheet and back into the fridge while you make the cocoa bombs.

Making the Cocoa Bombs

1. This part is 100% optional and a personal choice:
2. Cut the silicone molds so that each sphere mold is by itself as shown in the IP image. I did this because I felt it was easier to control the mold when working with the melted chocolate.
3. Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
4. Using a heat-safe bowl, pour into the bowl and place the remaining of the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
5. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold.
6. Carefully swirl the chocolate to completely coat the inside of the mold.
7. Lightly shake the extra chocolate back into the bowl.
8. Place the coated molds into the fridge for 5-10 minutes.
9. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
10. Carefully place the mold onto the cookie sheet.
11. Repeat steps with remaining molds.
12. Scoop some melted chocolate into the piping bag and set aside.
13. You should now have 8 half-sphere molds.
14. Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging.
15. Place the shell back onto the cookie sheet and allow the edge to harden.

Building the cocoa bomb:

1. Scoop about 1 tbsp of the Mexican hot cocoa mix into the bottom of the sphere mold.
2. Place a piece of tequila truffle in the center.
3. Place a few mini marshmallows around the truffle.
4. Sprinkle a pinch of the chili powder and cayenne pepper powder onto the marshmallows.
5. Place the top of the shell back onto the warm pan to melt the edges for a few seconds.
6. Quickly place the melted edges onto the filled shell and gently press down.
7. Cut the tip off the piping bag and drizzle over the cocoa bombs.
8. Sprinkle some more of the chili powder and cayenne pepper powder onto the chocolate.
9. Allow setting before enjoying in an 8oz glass of steamed milk!