Start your morning off with these fun and delicious coffee chocolate bombs! It’s a chocolate sphere filled with coffee mix that instantly makes a latte when placed in the bottom of a mug and topped with a cup of hot milk! They are fun to watch while still getting your daily dose of caffeine!
Remember when hot cocoa bombs became an internet sensation? We are taking these to the next level by filling them coffee! We love using instant mocha coffee mix, but you can also use instant coffee and hot cocoa mix for the same great flavor. You may have leftover chocolate bars or chips which you can use instead of chocolate wafers to coat Oreo balls or chocolate truffles. If coffee + chocolate is your thing, you may also love our Kahlua cake or our Kahlua cheesecake bites.
- Full of coffee flavor and the perfect blend of chocolate.
- They make great edible gifts that look fancy.
- Fun to make and you can repurpose ingredients to make cocoa bombs for the kids!
What Ingredients do I Need for Mocha Coffee Bombs?
- high quality chocolate – While you can use any flavor of chocolate chips, it just needs to be high quality. The taste is very prominent, so avoid using chocolate like candy melts.
- mocha instant coffee mix (aff) – this is the brand I grew up with and love, but use your favorite.
- Gold luster – It’s totally optional, but coffee bombs look much more elegant with a little of this painted on top. Don’t worry -it’s edible!
- Coffee beans – We like to add a few on top of each bomb for a nice decoration.
Before You Start: Have everything you need sitting out. When it’s time to assemble the bombs, you need to be able to work quickly.
How to Make Coffee Chocolate Bombs
MELT THE CHOCOLATE: Chop the chocolate into tiny pieces. Place 2/3 into a double broiler. Add an inch of water to a small pot and let it simmer. Place the double boiler on top and stir. As soon as the chocolate starts melting, remove from the heat. Continue stirring off and on the heat until the chocolate is smooth, then add the remaining chocolate. Stir the chocolate until it cools to 82 degrees. Place the pot back on the simmer water so it becomes liquid enough for molding.
MOLD: Smear the chocolate into each silicone mold using the back of the spoon so the inside is entirely covered. Chill for 3-4 minutes in the refrigerator. Remove each half sphere from the molds.
SEAL THE COFFEE BOMBS: Heat a small plate in a skillet or in the microwave and gather the coffee mix so you can work fast. Melt the edges on one half-sphere by placing it down on the warm plate. Add a tablespoon of coffee mix. Melt the edge of another half sphere and seal together to make a nice seam.
DECORATE: Use a small amount of melted chocolate to “glue” a couple of beans on top of the bomb and/or use a small brush to paint or sprinkle on the gold luster.
SERVE: Place a coffee chocolate bomb in the bottom of a mug. Pour steaming milk over and stir!
- To reduce fingerprints, use cotton or latex gloves while assembling.
- If you don’t have a double boiler, you can use any other glass bowl or pan that can sit on top of the pot holding the water.
- When making these coffee bombs, we are truly tempering the chocolate. It’s very important to use a thermometer to monitor the chocolate temperature. As the chocolate is melting, the temperature should not exceed 120°F for dark chocolate or 105°F for milk/white chocolate.
- Once the chocolate has cooled and you are warming it back up, you want it to stay 88-90°F for dark chocolate or 85-88°F for milk/white chocolate) It is important to keep the chocolate between 82°F and 88/90°F at all times until it has been placed in the mold.
- Tempered chocolate holds up better over time and does not change colors.
Did you know that the most coffee is consumed in Finland? The average native there consumes almost 28 pounds of coffee a year!
- To make marbled coffee bombs, use a mixture of dark or milk chocolate and white chocolate. Swirl with the back of the spoon.
- Instead of using the mocha chocolate mix, go with 1 tablespoon hot chocolate mix, plus 1 tablespoon instant coffee or instant espresso powder for the filling.
- Rather than pouring steamed milk over top, mix in some of your favorite coffee creamer.
- If you don’t want to temper the chocolate like we did, in a microwave-safe bowl, melt the chocolate in 30 second intervals in the microwave stirring between each interval until smooth.
- Some like adding powdered creamer to the inside of the bombs, then pouring hot coffee over instead of milk.
Store leftover coffee bombs in an airtight container in a cool place. Cupcake liners are great from keeping them from rolling around. They can also be kept in the freezer for up to 2 months.
Coffee Chocolate Bombs
- 2.5-3" silicone sphere mold
- 12-16 oz. high quality chocolate dark milk, or white
- mocha instant coffee mix
- coffee beans optional
- gold luster optional
- Chop the chocolate into smallest possible pieces.
- Place 8 oz. (or 2/3) of the chocolate pieces into the top of a double boiler or a glass/metal mixing bowl.
- Heat an inch of water to a simmer in a small pot on the stovetop. Place the double boiler or bowl over the top of the simmering water (the top bowl should NOT touch the water). Stir with a spatula while the chocolate begins to melt.
- Regulate the temperature of the chocolate carefully. Remove from heat as soon as the chocolate is melting, but there are still some solid pieces. Temperature should not exceed 120°F for dark chocolate or 105°F for milk/white chocolate.
- Continue stirring off of the heat until the chocolate is smooth. Add the remaining 1/3 of chocolate pieces, a little at a time, stirring until they are melted as well.
- Continue stirring the chocolate until it cools to a temperature of 82°F.
- Once the chocolate has cooled, place the bowl/pan back over the simmering water and reheat just a little bit until it is smooth and liquid enough for molding. (88-90°F for dark chocolate or 85-88°F for milk/white chocolate) It is important to keep the chocolate between 82°F and 88/90°F at all times until it has been placed in the mold.
- Spread a layer of melted chocolate to cover the full inside of each sphere cavity. Place the filled mold into the refrigerator for 3-4 minutes to set.
- Gently remove each half sphere from the mold.
- Heat a small plate in the microwave or cast iron pan. Prepare your workspace with the mocha instant coffee mix so you can work quickly.
- Quickly melt the edges of one half sphere on the heated plate, fill with 1 tablespoon of instant coffee mix. Melt the edges of the other half of the sphere on the hot plate and seal the two sides together.
- Decorate the tops with coffee beans and/or gold luster. To apply the luster dust, I like to dip the very tips of a clean paintbrush (or use one specifically for cake and candy making) into the luster dust and then flick the brush from several inches above the coffee bomb to "dust" the top.
- To serve: place one hot chocolate coffee bomb in a mug or heat-proof cup. Pour 6-8 oz. of steaming milk over the hot chocolate bomb. Stir and enjoy!