Cinco de Mayo Hot Chocolate Bombs are an absolute must for celebrating this holiday in May! Even though hot chocolate may not be on your mind in springtime, you will want to try this adults-only version made with RumChata!
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Cinco de Mayo Hot Cocoa Bombs
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
These yummy hot cocoa bombs for Cinco de Mayo have been given an grown-up twist with the addition of some RumChata, and then decorated with some cute avocado-shaped sprinkles!
Rum and chocolate is a match made in heaven so if rum is your tipple of choice I’m betting you will love these Cinco de May hot cocoa bombs!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Ghirardelli Chocolate Wafers – in the UK I highly recommend Callebaut Chocolate Callets.
- Instant Hot Chocolate Mix – use your favorite brand.
- Mini Marshmallows or
- Jet-Puffed Llama and Cactus Marshmallows – these may be hard to source outside of the US, so you can leave them out, they are just a fun addition and you can use regular marshmallows instead.
- RumChata – a cream liqueur made with Rum. In the UK, you may find it in supermarkets (I’ve seen it listed on Asda and Tesco, but as unavailable) or online. However, you can use regular dark rum instead.
- Wilton Avocado-Shaped Sprinkle Mix – if you struggle to find these, use a festive Mexican mix or one with bright colors.
- Chocolate Sphere Mold
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Chocolate
One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:
- Rich & Chocolatey Decadent Chocolate Layer Cake For Any Occasion
- Chocolate Hazelnut Truffles – A Delicious Homemade Gift!
- Chocolate-Covered Strawberries for Valentine’s Day
More Hot Cocoa Bomb Recipes
Looking for more hot cocoa bombs inspo? Check these recipes out next:
How Do I Make Cinco de Mayo Hot Cocoa Bombs?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 10 oz (300g) chocolate candy wafers
- 1 cup hot chocolate powder mix*
- 2 cups Mini Marshmallows or
- Jet Puff Llama and Cactus Marshmallows
- Wilton Avocado-Shaped Sprinkle Mix
- Place a spherical mold(s) into the freezer while you are melting the chocolate.
- You can melt the chocolate by following the directions on the package to melt the chocolate in the microwave in a microwave-safe bowl OR you can set up a double boiler.
- Once the chocolate is melted, remove the mold(s) from the freezer and place them on a small baking sheet.
- Add 1 tablespoon of the melted chocolate into the mold. Use your spoon to move the chocolate around the inside of the mold. Make sure that you apply the chocolate evenly.
- Repeat the process for the remainder of the molds. When you are done, lightly tap the mold(s) to get any air bubbles out.
- Place the mold(s) on the baking sheet back into the freezer and let the chocolate spheres set up for 10 - 15 minutes.
- Remove the chocolate bomb molds from the freezer and carefully remove the chocolate spheres from the mold.
- There are three methods for melting the rim of each sphere to even them out and for attaching the top half-shell to the bottom one:
- Method 1: Pour some melted chocolate into a disposable piping bag, then pipe it around the edge of the bottom shell. Carefully place the top shell onto the bottom one and gently hold them in place for 30-60 seconds to allow the piped chocolate to harden and "glue" the pieces together.
- Method 2: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding the top half-shell, rub gently on the wax paper until the edges start to melt a bit. Use this to then stick the top to the bottom, holding together until set.
- Method 3: Heat a plate in the microwave for approximately 60 seconds. Remove from the microwave then place it directly onto the hot plate for 5 to 10 seconds. You just want the rim to gently melt.
- Whichever method you use, carefully pick up the bomb and make sure that there are no gaps around the middle of the chocolate bombs.
- Fill the molds with 1 tablespoon of the hot chocolate powder mix.
- Add 1 tablespoon of RumChata on top.
- Top with mini marshmallows or one large (llama or cactus) marshmallow.
- Attach the top shell to the filled bottom shell using one of the desired methods above.
- Repeat the process until you've made all of the chocolate bombs.
- Use the leftover chocolate and drizzle that over the top of your hot chocolate bombs.
- Top with the sprinkles.
- To use the hot cocoa bomb, place it in a large mug, pour warm milk over it, and stir until everything is mixed together and enjoy!
- If you aren’t using the bombs right away, since they contain alcohol, place them in an airtight container in the fridge for up to three days.
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Make It A Meal!
Hot cocoa makes a great dessert drink! But what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Black Bean Salsa Cups Appetizer
- Main Dish: Mexican Chopped Salad with Creamy Avocado Dressing
- Beverage: Brazilian Caipirinha Cocktail
- Dessert: Walnut Chocolate Chunk Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!