These Cappuccino Bombs are the easiest way to get your caffeine in the morning. Just drop them in a cup and pour piping hot milk over for a delicious French Vanilla Cappuccino!
You know I’m obsessed with cocoa bombs when I’ve made over 13 of them from hot cocoa, apple cider bombs to espresso bombs. The most popular ones I’ve made are my coffee bombs so I decided to make some cappuccino ones.
These turned out so good with a delicious French vanilla flavor. If you want you could even froth some milk on top but I thought it was good just the way it was. Enjoy!
What are Cappuccino Bombs?
A hallowed out chocolate shell filled with instant cappuccino mix to be enjoyed in a glass of hot milk and a great way to make a cappuccino at home without a machine.
Recipe Tips & Variations
- Try mocha or toffee cappuccino instant mix flavors for a different taste.
- Make them up ahead of time to have ready in the mornings and in an airtight container in a cool area or fridge to avoid melting.
- Can add an extra layer of melted chocolate once first layer is harden to prevent the chocolate shell from 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.
- To avoid fingerprints, you can wear food safe gloves.
- Can add some mix ins such as sprinkles (can be a choking hazard) or marshmallows.
Cappuccino Bomb Ingredients
Chocolate candy wafers, melted
1 tbsp + 1 tsp Cappuccino instant mix (I used French Vanilla flavor)
Vanilla flavored white candy wafers, melted (used for decorating)
Will Also Need
Medium Semi-sphere silicone mold
Bowl
Spoon
Hot Milk
Cup
How to Make a Cappuccino Bomb
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 1 tbsp + 1 tsp instant cappuccino mix.
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.
In a microwave safe dish add vanilla flavor candy melts and melt in microwave in 30 second increments stirring in between until creamy and smooth.
Place melted chocolate in a Ziploc sandwich bag and push the melted chocolate to one corner of the bag. Snip off the end of the bag and decorate by drizzling melted chocolate over top of the cappuccino bombs.
How to Use a Cappuccino Bomb
Place the cappuccino bomb in the bottom of your cup and pour 6 oz. of hot milk over top and watch it melt and explode before your eyes. Stir and enjoy!
Cappuccino Bombs
These Cappuccino Bombs are the easiest way to get your caffeine in the morning. Just drop them in a cup and pour piping hot milk over for a delicious French Vanilla Cappuccino!
Ingredients
- Chocolate candy wafers, melted
- 1 tbsp + 1 tsp Cappuccino instant mix (I used French Vanilla flavor)
- Vanilla flavored white candy wafers, melted (used for decorating)
Will Also Need
- Medium Semi-sphere silicone mold
- Bowl
- Spoon
- Hot Milk
- Cup
Instructions
- 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 1 tbsp + 1 tsp instant cappuccino mix.
- 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.
- In a microwave safe dish add vanilla flavor candy melts and melt in microwave in 30 second increments stirring in between until creamy and smooth.
- Place melted chocolate in a Ziploc sandwich bag and push the melted chocolate to one corner of the bag. Snip off the end of the bag and decorate by drizzling melted chocolate over top of the cappuccino bombs.
How to Use a Cappuccino Bomb
Place the cappuccino bomb in the bottom of your cup and pour 6 oz. of hot milk over top and watch it melt and explode before your eyes. Stir and enjoy!
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