Copycat Blonde White Mocha Coffee Bombs
Post contains Amazon Affiliate links. As an Amazon Associate I earn from qualifying purchases. Please refer to our disclosure policy for more information.
I’m sure you’ve seen over the last few months the hot trend and demand for Hot Chocolate Bombs. What is one to do though if they aren’t a fan of hot cocoa? Don’t worry, we have you covered! We have a complete tutorial on making your very own DIY Coffee Bombs! That’s right, now you can make your own in the comfort of your kitchen!
COFFEE BOMBS
I don’t know about you but the whole last year has really put a damper on running to the local coffee shop. The last time I tried going to our local shop, the line was over 50 cars deep. I didn’t wait.
The last few months, I have made it my mission to learn how to make my own gourmet coffee at home. For one, it’s definitely cheaper and two, well, it’s quicker. I can just head to the kitchen and whip up creations like these Hot Cocoa Bombs or my Snowman Hot Cocoa Bombs. Another favorite is my Whipped Coffee. Of course, a simple coffee treat is my Iced Coffee.
Before you get started making these copycat Starbucks coffee flavored bombs, you may be wondering what they are. They are simply, little chocolate spheres full of instant coffee and powdered creamer. That’s it!
What Type of Chocolate Works Best?
Any type will work, however, it’s best to use higher quality chocolate so that you don’t lose any of that delicious chocolate flavor.
Expert Tips, Ingredient List and Suggestions for Recipe Success
- White chocolate – if you prefer, you can use semi-sweet chocolate.
- Powdered creamer – to create this recipe, you will need French Vanilla flavored.
- Instant coffee or Fresh Brewed – any flavor you prefer.
- The only thing you will actually need that you probably don’t already have in your kitchen is a silicone mold.
Step by Step Instructions
You can get the full instructions and ingredients list on the printable recipe card. Below are a few in-process photos for your reference.
Step 1: The first thing you will need to do is to place a small plate into the freezer Next, in a microwave safe bowl, melt the chocolate on high for 45 seconds. Then, stick a spoon in the chocolate to see if it has begun to melt.
*If the melting process has started, you will need to lower your power level down to 50% and continue melting the chocolate wafers.
Step 2: Continue melting the chocolate in 30 second intervals and make sure to stir the chocolate in 30 second intervals.
*This is a MUST. It’s extremely easy to overcook melting chocolate.
Step 3: Once the you start to see that the majority of the wafers have melted, put it back into the microwave for 15 second and then remove and stir quickly until all of the wafers have melted. The chocolate should be very smooth at this point.
Step 4: To apply the chocolate to your silicone mold, add a spoonful of chocolate into the mold and then use the back of the spoon to coat the mold. Carefully remove any excess chocolate.
Step 5: Then place the mold into the freezer for approximately 10 – 15 minutes. While the mold is in the freezer, start to prepare your powdered coffee creamer mixture.
Step 6: Remove the mold as well as the plate from the freezer. Now comes the crucial part of the process; removing the chocolate from the mold. You will need to be very careful with this. They are delicate and will break.
Step 7: After removing them from the mold, set them on the cold plate.
Step 8: Add in 2 tbsp. of the creamer mixture into one of the molds.
Step 9: Heat a plate in the microwave for approximately 60 seconds. Remove the plate and gently place one of the chocolate spheres seam side down on the warm plate to melt the rim of the chocolate.
Step 10: Next, add both of the spheres together.
Step 11: Decorate the top of the chocolate balls if you wish.
Step 12: Add them into an empty coffee mug and pour fresh brewed coffee on top.
Step 13: Enjoy!
MORE RECIPES
Southern Butter Pecan Dalgona Coffee
How to Make Copycat Blonde White Mocha Coffee Bombs
Ingredients
- 1 cup white chocolate chips or White candy melts
- 2 tbsp. powdered French vanilla coffee creamer
- Brewed Coffee
Instructions
- The first thing you will need to do is to place a small plate into the freezer
Next, in a microwave safe bowl, melt the chocolate on high for 45 seconds.
Then, stick a spoon in the chocolate to see if it has begun to melt. - *If the melting process has started, you will need to lower your power level down to 50% and continue melting the chocolate wafers.
- Continue melting the chocolate in 30 second intervals and make sure to stir the chocolate in 30 second intervals.
- *This is a MUST. It’s extremely easy to overcook melting chocolate.
- Once the you start to see that the majority of the wafers have melted, put it back into the microwave for 15 second and then remove and stir quickly until all of the wafers have melted. The chocolate should be very smooth at this point.
- To apply the chocolate to your silicone mold, add a spoonful of chocolate into the mold and then use the back of the spoon to coat the mold.
Carefully remove any excess chocolate. - Then place the mold into the freezer for approximately 10 – 15 minutes.
While the mold is in the freezer, start to prepare your powdered coffee creamer mixture. - Remove the mold as well as the plate from the freezer.
Now comes the crucial part of the process; removing the chocolate from the mold. You will need to be very careful with this. They are delicate and will break. - After removing them from the mold, set them on the cold plate.
- Add in 2 tbsp. of the creamer mixture into one of the molds.
- Heat a plate in the microwave for approximately 60 seconds. Remove the plate and gently place one of the chocolate spheres seam side down on the warm plate to melt the rim of the chocolate.
- Next, add both of the spheres together.
- Decorate the top of the chocolate balls if you wish.
- Add them into an empty coffee mug and pour fresh brewed coffee on top.
- Enjoy!
Nutrition
