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 espresso packet.

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 melted chocolate over top with chocolate shavings and allow to dry.

How to Use an Espresso BombPlace the espresso bomb in the bottom of your cup and pour 6 oz. of hot water or milk over top and watch it melt and explode before your eyes. Stir and enjoy!

If you want to make a caffe latte pour 4 oz of hot milk over top of espresso bomb and stir. Froth 2 oz of hot milk in a milk frother and place on top. Enjoy!