Hot Chocolate Coffee Bombs

Hot chocolate bomb with white chocolate on bottom and milk chocolate on top drizzled with white chocolate.

Course: Desserts, Drinks

Cuisine: American

Prep Time: 45 minutes

Total Time: 45 minutes

Servings:

Calories: 314kcal

Author: Deanna

These mocha bombs are the caffeinated version of the popular drink, perfect for adults who need the extra buzz.

Print Recipe

Equipment

Ingredients

5 oz (3/4 Cup) milk chocolate chips
5 oz (3/4 Cup) white chocolate chips
6 Tbsps hot chocolate mix
12 tsps instant coffee
sprinkles or chocolate flakes optional for decorating

Instructions

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.

Notes

Melting the chocolate

Microwave method - place the chocolate in a microwave-safe bowl large enough to allow room to stir it easily. Set the microwave to half power and heat the chocolate at 20-second intervals stirring between each interval until there are just a few lumps left. Then stir until smooth. With this method, I like to place the bowl over a pot or bowl of warm water to keep the chocolate smooth as I work.

Double boiler method - add 1-2 inches of water to a pot and place the top of the double boiler or bowl over the pot, do not allow the bowl to touch the water. Heat until the water reaches a simmer and add the chocolate to the bowl. Do not allow the water to boil. Stir the chocolate while stirring until all but a few lumps remain then remove the pot from the heat and continue to stir until smooth. Keep the top of the double boiler in place over the bottom as you work.

Instant pot method - you will need a 3 qt instant pot with the yogurt setting for 12 ounces of chocolate. A 6 qt can be used if you are doubling the recipe. Chop the chocolate into small chunks and place it in the instant pot liner. Turn the instant pot on and press the yogurt button. Allow the chocolate to begin melting then stir every couple of minutes until it is smooth.

Be careful not to overheat the chocolate or get any water into it or it will seize and become unworkable.

You want to use good-quality chocolate for this recipe, not candy melts. Candy melts will create a waxy texture and odd flavour.

To make mocha - Place 1 chocolate bomb in a mug and add 12-16 ounces of hot milk depending on how strong you like it. Decorate with whipped cream or marshmallows and chocolate sprinkles or syrup.

You need 2 silicone moulds with 6 cavities each for this recipe. Cavities should be approximately 2 inches in diameter.

Join our Brand New Facebook group dedicated to Hot Chocolate Bomb recipes and tips!

Nutrition