How to make white chocolate mocha coffee bombs that are 100% gluten free! Plus dairy free, vegan, and sugar free options.
Course Dessert, Drinks
Cuisine American
Keyword coffee, coffee bomb, dairy-free, gluten-free, keto, mocha, white chocolate
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 22 minutesminutes
Servings 3bombs
Equipment
microwave safe bowl
spoon
6 cavity mold (see post for suggestions)
small piping bag
scissors
a plate
Ingredients
1cupwhite chocolate chips
6tablespoonpowdered french vanilla coffee creamer
1cupbrewed coffee(for using the coffee bomb)
Instructions
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 tablespoon 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.
Heatedplate method:
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.
Notes
see the full blog post above post for:
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)