Move over hot chocolate bombs. These mocha bombs are the caffeinated version of the popular drink, perfect for adults who need the extra buzz. Made with spheres of milk and white chocolate and filled with cocoa powder and instant espresso, they make a decadent drink that rivals the fancy coffee shops.
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What Are Mocha Bombs?
You’ve probably seen all the hype over hot chocolate bombs. Well, mocha bombs are the hot chocolate bomb for grown-ups who need an extra caffeine kick.
They are made with the same decadent spheres of chocolate that you commonly see in hot chocolate bombs, but instead of being filled with cocoa mix and marshmallows, they are also filled with instant espresso.
You can add marshmallows if you like, but I prefer to leave them out and top my mocha with whipped cream instead.
They make a delicious, creamy drink that tastes just as good as the mochas you’d buy from expensive coffee shops.
They also make great gifts when packaged up in a small box or a cellophane bag tied with a pretty ribbon.
Why We Love This Recipe
Easy to Make – Despite how fancy these mocha bombs look they are actually pretty easy to make. And you can make a batch in less than an hour.
They are Delicious – These coffee bombs are the perfect blend of creamy chocolate and coffee. The coffee helps balance the richness of the chocolate and gives you that caffeine boost you need in the morning or mid-afternoon.
They make great gifts – Everyone loves to receive homemade gifts for the holidays, especially ones you can eat! These chocolate bombs are pretty and because they are shelf stable for months at room temperature they work well for gift giving. Just put them in small boxes or pop them into muffin liners and place them in little bags tied with a pretty ribbon.
There are only a few simple ingredients required to make coffee bombs.
You will need:
- Milk chocolate – Use a good quality chocolate chip or melting chocolate. Look for real chocolate and not chips or wafers that are just chocolate flavoured.
- White chocolate – It is important to choose a good quality white chocolate. You want to make sure it contains cocoa butter. If you are in Canada I’ve found the Chipits pure white chocolate chips excellent to work with and they taste great.
- Hot chocolate mix – You can use your favourite brand.
- Instant espresso powder – If you have a favourite brand, go ahead and use that. I love the Starbucks Via brand. One sleave is perfect for each cocoa bomb.
You can use any type of milk or white chocolate you like. Just be sure to select good quality chocolate such as Belgian chocolate or brands like Ghiradelli or Callebaut. Avoid using candy melts as they are usually a bit waxy and often contain no chocolate at all, just chocolate flavouring.
Pro Tip – I find the combination of milk and white chocolate perfect for these mocha bombs. It makes them chocolaty without being overly rich and the white chocolate makes them extra creamy. But they will work great with using just milk or white chocolate. You can even use dark chocolate if you prefer.
Equipment You Will Need
There are only a few pieces of equipment you will need to successfully make coffee bombs at home.
- Silicone Moulds – You will need 2 moulds with 6 cavities each. The moulds I use make bombs that are approximately 2 inches in diameter which is the perfect size to hold both the cocoa mix and coffee. If you want your bombs to have a bit more room then you may want to use 2.5 inch silicone moulds instead.
- Small Sheet Pan – A small sheet pan will keep the silicone moulds stable and make it easy to move them in and out of the freezer.
- Pastry Brush – A small pastry brush will help spread the chocolate evenly on the inside of the silicone cavities.
Other equipment you might need:
- Small microwave-safe bowls
- Double boiler
Make the Chocolate Spheres
Begin by melting the chocolate, then add 1 tablespoon of milk chocolate to six of the silicone cavities. Brush the chocolate inside the cavity being sure to fully coat it paying special attention to make sure it reaches the edge.
See the recipe card below for directions to melt the chocolate.
Repeat with the white chocolate filling the remaining 6 cavities.
You will then place the moulds into the freezer for a few minutes to set the chocolate. Then repeat the process of brushing chocolate inside the cavities.
On the second coat you will only need 1-2 teaspoons of chocolate per cavity. You just want to strengthen the edge and make sure to coat any parts where you can see the mould through the chocolate.
Fill the Mocha Bombs
Once the second layer of chocolate is set, add approximately 1 tablespoon of cocoa powder and 2 teaspoons of espresso powder to 6 halves.
Seal the Mocha Bombs
Fill a mug with boiling water and place a small plate on top.
Remove the empty chocolate halves from the silicone mould and, working one at a time, place a chocolate half edge-side down on the warm plate. As soon as you see melted chocolate form around the edge remove it from the plate and place it over a filled half.
Press and hold gently for 2-3 seconds to seal the edge. Repeat with the remaining shells then place in the freezer for a few minutes to seal.
Decorate the Chocolate Bombs
Remove the chocolate spheres from the silicone mould then drizzle with chocolate.
Decorate as desired.
How to Serve Mocha Bombs
To make your delicious mocha place one chocolate bomb into a 12 ounce or larger mug.
Slowly pour 12-16 ounces of hot milk, depending on how strong you want it, over the chocolate bomb. Stir until the chocolate is completely melted and the cocoa mix and coffee are dissolved.
Top with whipped cream and chocolate shavings if desired.
You can also top with marshmallows or chocolate syrup if you like, or just drink it without topping. It’s perfectly delicious and decadent all on its own.
If you can’t tolerate milk you can use any milk substitute you like. Almond milk, oat milk, and even coconut milk will work well.
Substitutions & Additions
There are endless ways you can customize these mocha bombs to suit your tastes.
- Make them with just milk or white chocolate instead of a combination of the two.
- To make them extra chocolaty you can use dark chocolate.
- If you don’t want the coffee kick, add extra cocoa powder instead.
- Add marshmallows to the spheres before sealing them.
- Add some crushed candy cane to add peppermint flavour.
- Instead of using cocoa powder and espresso powder you can use instant cappuccino or mocha powder.
Coffee bombs can be stored in an air-tight container at room temperature for up to 8 weeks. If you live in a warm climate where chocolate softens at room temperature they may be kept in the refrigerator.
You can freeze coffee bombs. However, chocolate will tend to sweat when it thaws. If you will be using the coffee bombs soon after removing them from the freezer this will not be an issue.
More Holiday Beverages
More Delicious Coffee Drinks to Try
Caffè Mocha – by Everyday Delicious
Spiced Irish Coffee – by The Spice Train
Eggnog Latte – by Kylee Cooks
Hot Chocolate Coffee Bombs
- 5 oz (¾ Cup) milk chocolate chips
- 5 oz (¾ Cup) white chocolate chips
- 6 Tbsps hot chocolate mix
- 12 tsps instant coffee
- sprinkles or chocolate flakes optional for decorating
- Melt the chocolate using one of the methods below. (Melt each type in its own bowl)
- Add one tablespoon of milk chocolate to 6 of the silicone cavities and use a pastry brush or the back of a small spoon to spread the chocolate paying special attention to make sure it reaches the edges.
- Repeat filling 6 cavities with the white chocolate then place the tray in the freezer for 5-10 minutes to allow the chocolate to set.
- Remove the tray and repeat the process of brushing chocolate in the moulds, this time using 1-2 teaspoons per cavity. You just need to add enough to cover any spots where you see the silicone through the chocolate and to reinforce the edge. Place the tray back in the freezer to set.
- Once the shells are fully set remove them from the freezer and fill 6 halves with one tablespoon of cocoa mix and 1-2 teaspoons of espresso powder depending on how strong you want them.
- Remove the empty shells from the silicone mould.
- Fill a mug with boiling water and place a small plate on top.
- Working one at a time, place an empty shell face down on the warm plate. When you see the edge begin to melt remove it from the plate and immediately place it on top of a filled half. Press and hold gently for 2-3 seconds to fuse the halves together. Repeat with remaining shells.
- Place the tray back in the freezer for 5-10 minutes to make sure the shells are fused, then remove the tray from the freezer and pop the chocolate bombs out of the mould.
- Decorate as desired with melted chocolate and candy sprinkles.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.