These 3 ingredient coffee chocolate bombs are the perfect combo of coffee and chocolate. Simply pour steaming milk over the bomb once they are made and watch the magic happen.
Place 8 oz. (or ⅔) 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 ⅓ 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!
Notes
1 tablespoon hot chocolate mix, plus 1 tablespoon instant coffee can be substituted for the instant mocha mix.