How to Make Coffee Bombs

These Coffee Bombs are a coffee explosion in a cup filled with the right amount of caffeine and creamer to get your morning started!

2020 was the year that started hot chocolate bombs and here in the new year of 2021 we bring to you INSTANT COFFEE BOMBS! Say What?

What are Coffee Bombs?

A chocolate shell filled with instant coffee and flavored powdered creamer or just powdered creamer. Each one will have a different flavor depending on what creamer you use. This recipe taste like cafe mocha! 

Coffee Bomb Tips

• Make sure the chocolate is thick enough along the sides to prevent breaking.
• Don’t overcook the chocolate. Melt in microwave for 30 seconds at a time stirring in between until creamy and smooth.
• Smooth out any air bubbles in chocolate after placing it in silicone mold using the back of a spoon.
• Make sure the chocolate has set before building.
• Wear latex gloves to avoid fingerprints.
• To store, keep them in an airtight container in fridge to avoid melting.

Coffee Bomb Flavors

One of the main ingredients in making these coffee creamer bombs is using powder coffee creamer. There are so many flavor combinations you can create using powdered coffee creamer that you can change it up daily. Some of my favorite flavors are French Vanilla, Cinnamon, Mocha, Caramel or Hazelnut.  And be sure to check the shelves often as there may be new flavors available seasonally such as peppermint, pumpkin, etc.

Ingredients

Chocolate melting wafers, melted
Packet of Instant Coffee
Flavored powder coffee creamer
Sprinkles, optional

Will Also Need

Semi-sphere silicone mold
Bowl
Spoon
Hot Water
Cup

How to Make Coffee Bombs

Add chocolate wafers to a microwave-safe bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.

Fill the silicone molds with melted chocolate making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate up the mold keeping it thick and filling any gaps.

Place in fridge or freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don’t pop out easily, place back in freezer for a few more minutes.

Using one chocolate half, add instant coffee and about 3-4 tsp powder coffee creamer.

Heat a plate in the microwave for about 15 seconds, carefully taking it out cause the plate will be hot. Take the other chocolate half and smooth and press the open part onto the hot plate for a few seconds to melt the chocolate and twist a bit to smooth the edges. Connect the two half pieces of chocolates together and seal together.

Decorate by drizzling the melted chocolate over top with sprinkles and allow to dry.

How to Use a Coffee Bomb

For coffee bombs filled with instant coffee and powdered creamer, place coffee bomb in the bottom of your cup and pour 6 oz. hot water over top to reveal coffee and creamer. Stir and enjoy!

For coffee bombs with just powdered creamer, place coffee bomb in the bottom of your cup and place under your Keurig. Allow the coffee to flow over the coffee bomb to reveal creamer. Stir and enjoy!

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Coffee Bombs

Prep Time: 20 minutes

Total Time: 20 minutes

These Coffee Bombs are a coffee explosion in a cup filled with the right amount of caffeine and creamer to get your morning started!

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Ingredients

Coffee Bomb Ingredients

• Chocolate melting wafers, melted
• Packet of Instant Coffee
• 3-4 tsp Flavored powder coffee creamer
• Sprinkles, optional

Will Also Need

• Semi-sphere silicone mold
• Bowl
• Spoon
• Hot Water
• Cup

Instructions

How to Make Coffee Bombs

1. Add chocolate wafers to a microwave-safe bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
2. Fill the silicone molds with melted chocolate making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate up the mold keeping it thick and filling any gaps.
3. Place in fridge or freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don’t pop out easily, place back in freezer for a few more minutes.
4. Using one chocolate half, add instant coffee and about 3-4 tsp powder coffee creamer.
5. Heat a plate in the microwave for about 15 seconds, carefully taking it out cause the plate will be hot. Take the other chocolate half and smooth and press the open part onto the hot plate for a few seconds to melt the chocolate and twist a bit to smooth the edges. Connect the two half pieces of chocolates together and seal together.
6. Decorate by drizzling the melted chocolate over top with sprinkles and allow to dry.

How to Use a Coffee Bomb

1. For coffee bombs filled with instant coffee and powdered creamer, place coffee bomb in the bottom of your cup and pour 6 oz. hot water over top to reveal coffee and creamer. Stir and enjoy!
2. For coffee bombs with just powdered creamer, place coffee bomb in the bottom of your cup and place under your Keurig. Allow the coffee to flow over the coffee bomb to reveal creamer. Stir and enjoy!