These Starbucks copycat white chocolate mocha coffee bombs are such a fun and delicious way to get all the coffee shop flavors at home in a beautiful coffee bomb!
Use these clear step by step instructions and ingredient recommendations to make these delicious gluten-free treats, plus tips for making it dairy-free, vegan, or sugar-free/keto as well!
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What is a Coffee Bomb?
A coffee bomb is a fun twist on a cocoa bomb… but is made specifically to add to a cup of coffee to give you a delicious latte!
Equipment to Make White Chocolate Mocha Coffee Bombs
Making coffee bombs takes time, but when done properly yields crave-worthy results (note how cocoa bombs have been trending on social media … coffee bombs will be next)!
It’s definitely WAY easier to make coffee bombs when you have the right equipment.
- Microwave Safe Bowl and Spoon (for melting the chocolate) I use these bowls
- 6 cavity mold (there are lots available, but I HIGHLY recommend this one!)
- Small Piping bags or Ziploc baggies (it’s easier to use a piping bag like these for beautiful results, but a good old fashioned Ziploc works!)
- A Hot Plate or Frying Pan (if you choose to combine your molded chocolate using the hot plate method—see below for details)
Ingredients for White Chocolate Mocha Coffee Bombs
These coffee bombs need only TWO ingredients to make and then brewed coffee when you’re ready to make your latte! Yup—keeping it simple and delicious!
Most of these ingredients can be found at your local grocery store, but you’ll find great deals on gluten-free ingredients for baking Thrive Market.
- White chocolate chips. Hersheys are gluten-free. (See suggested ingredient substitutions in the section below for dairy-free, vegan, and sugar-free suggestions for white chocolate chips)
- Powdered vanilla creamer. According to Nestle, powdered Coffee-Mate vanilla is gluten-free. This is likely at your grocery store, but it’s also available on Amazon here. (again, see suggested ingredient substitutions int he section below for dairy-free, vegan, and sugar-free suggestions for powdered creamer)
- + Brewed Coffee. Use your favorite at home blend. For a more realistic Starbucks White Chocolate Mocha copycat, use this Starbucks Coffee blend. (but not until you’re ready to use your coffee bombs to make your delicious mocha!)
Ingredients for Dairy-Free Coffee Bombs (Vegan Coffee Bombs)
To make this dairy-free, use dairy-free chocolate and dairy-free powdered creamer.
My favorite dairy-free & vegan white chocolate is Pascha brand. Pascha chips are made with rice milk and are available at Thrive Market here.
When it comes to dairy-free coffee creamers, there are two good options—but only one of them is vegan.
The better-tasting option is Enjoy Life’s powdered collagen vanilla creamer. It’s available at Thrive Market here.
The best vegan option is the Thrive Market brand vanilla coconut creamer. Not only is it gluten-free and vegan, but it’s also a more affordable option.
Ingredients for Sugar-Free / Keto Coffee Bombs
Yes, you can make a yummy low carb coffee bomb!
Use sugar-free chocolate chips—my favorite is Lilly’s brand. They melt well and taste great! Find Lilly’s white chocolate chips on Amazon here.
For the powdered creamer, try this powdered creamer by Coconut Cloud. It tastes good and even contains MCTs.
Switch out the flavor of the chocolate or powdered creamer to create different flavor combinations. Be creative!
Here are some delicious suggestions:
- Mocha Coffee Bombs.
Want regular mocha? Simply use semi-sweet chips instead of white chocolate chips. If you want a more intense mocha taste, use a mocha-flavored powdered creamer.
- White Chocolate Peppermint Mocha Coffee Bombs.
Craving some white chocolate peppermint mocha? Add a teaspoon of finely crushed peppermint candy into the coffee bomb with your powdered creamer (be sure that it is crushed very finely so it resembles granulated sugar—you don’t want chunks of peppermint in your smooth latte)!
- Chocolate Hazelnut Coffee Bombs.
Want that delicious chocolate hazelnut combination? Use semi-sweet chocolate chips instead of white chocolate and use hazelnut flavored powdered creamer instead of vanilla.
How to Make White Chocolate Mocha Coffee Bombs
Before you begin, place a plate in the freezer to chill. You’ll need this to keep your shells from melting while working!
First, melt your chocolate chips in a microwaveable bowl on high for 45 seconds.
Check your chocolate by sticking a spoon in it to see if it’s starting to melt. If it is, decrease your microwave’s power down to 50 percent and continue to warm your chocolate in 30-second intervals (stirring between each interval) until it’s mostly melted.
When you stir the chocolate and see it’s mostly melted, heat for 15 seconds and stir until all the lumps are gone and the chocolate is smooth.
Note: This may take a few intervals, but white chocolate burns easily so you need to continue to do small half-power intervals to ensure it is melting correctly.
Once smooth, use a spoon to drop a dollop into the first cavity of the silicon mold and use the back of the spoon to coat the mold completely. Wipe away any excess chocolate, and then freeze for 10-15 mins.
Notes: If you do not bring the chocolate all the way up the mold cavity your two halves will not connect. Make sure to take extra care to bring the melted chocolate all the way up all the sides.
Also, if you can see the color of your molds through your chocolate, your chocolate is too thin! Add more—never be afraid of using more chocolate!
Once chocolate has fully hardened, remove plate and mold from the freezer.
Carefully remove each half from the mold and set them on the plate you had in the freezer (this keeps them from melting while you are working)
Extra Tip: Body heat melts chocolate quickly, so while working with your chocolate, use gloves and the bombs as little as possible.
Spoon around 2 tbsp coffee creamer into one half-sphere of chocolate (add more or less creamer depending on how sweet and creamy you want your mochas to be)
Use either the piping bag method or heated plate method to connect the two ends of the bomb together.
Piping bag method:
Add leftover melted chocolate to a piping bag or small ziploc bag.
Cut a small hole at the end of the piping bag (or one corner of the ziploc bag) and carefully squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top.
Using your finger, smooth the chocolate out for a seamless-finish.
note: be careful, if your melted chocolate is too warm, drips may burn a hole in your coffee bomb.
Heated plate method:
To use the heated plate method to combine your bombs, place a plate in the microwave for 1-2 minutes and remove (Use oven mitts and be careful! Some plates get very hot in the microwave!)
Simply set the rim of the top sphere (the one without the creamer in it) on the plate to melt the chocolate on the rim and combine it with the other sphere.
Want to make them pretty?
Use your piping bag or ziplock to drizzle more warm melted chocolate on top (not HOT—it will put holes in your bombs instead of pretty-ing them up!)
How to use your prepared coffee bomb:
Gently place your coffee bomb into your mug, then pour freshly brewed coffee on top and stir.
Then, savor every sip!
Can you freeze coffee bombs?
Sure—make them ahead and freeze them in a freezer-safe container!
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Gluten Free White Chocolate Mocha Coffee Bombs
- microwave safe bowl
- 6 cavity mold (see post for suggestions)
- small piping bag
- a plate
- 1 cup white chocolate chips
- 6 tbsp powdered french vanilla coffee creamer
- 1 cup brewed coffee (for using the coffee bomb)
- Place a plate in the freezer so it's cold when you need it
- Melt your chocolate chips in a microwaveable bowl onhigh for 45 seconds.Check your chocolate by sticking a spoon in it to see ifit's starting to melt. If it is, decrease your microwave’s power down to 50% and continue to warm your chocolate in 30-second intervals (stirringbetween each interval) until it’s mostly melted.When you stir the chocolate and see it's mostly melted, heatfor 15 seconds and stir until all the lumps are gone and the chocolate issmooth.
- Use a spoon to drop a dollop into the first cavity of thesilicon mold and use the back of the spoon to coat the mold completely. Wipe away any excess chocolate, and then freezefor 10-15 mins.
- Once the chocolate has fully hardened, remove the plate and mold from the freezer. Carefully remove each half from the mold and set them on the plate you had in the freezer (this keeps them from melting while you are working)
- Spoon around 2 tbsp coffee creamer into one half-sphere of chocolate (add more or less creamer depending on how sweet and creamy you want yourmochas to be)
- Use either the piping bag method or heated plate method to connect the two ends of the bomb together.
Piping bag method:
- Add leftover melted chocolate to a piping bag
- Cut a small hole at the end of the piping bag and carefully squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top.
- Using your finger, smooth the chocolate out for a seamless-finish.
- Place a plate in the microwave for 1-2 minutes and remove (Be careful!)
- Simply set the rim of the top sphere (the one without the creamer in it) on the plate to melt the chocolate on the rim and combine it with the other sphere.
How to use your prepared coffee bomb:
- Gently place your coffee bomb into your mug, then pour freshly brewed coffee on top and stir.
- Ingredient suggestions/modifications for safe gluten-free ingredients as well as dairy-free, vegan, and sugar-free/keto options.
- Fun flavor modifications and combinations
- More detailed step-by-step directions (with pictures)
- and troubleshooting tips
Other decadent gluten-free treats you may want to try:
- One-bowl Gluten Free Blondies
- No-Bake Gluten-Free Coconut Candy
- Low Carb Pumpkin Spice Frappuccino
- Gluten-Free Apple Cobbler in a Mug
- Microwave Protein Lemon Mug Cake