• 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.

Making the Cocoa Bombs

• This part is 100% optional and a personal choice:
• 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.
• 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.
• 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.
• Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold.
• Carefully swirl the chocolate to completely coat the inside of the mold.
• Lightly shake the extra chocolate back into the bowl.
• Place the coated molds into the fridge for 5-10 minutes.
• Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
• Carefully place the mold onto the cookie sheet.
• Repeat steps with remaining molds.
• Scoop some melted chocolate into the piping bag and set aside.
• You should now have 8 half-sphere molds.
• 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.
• Place the shell back onto the cookie sheet and allow the edge to harden.

Building the cocoa bomb:

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