Hot Cocoa Bombs

Today I am bringing you a twist on the Hot Cocoa Bombs that were popular last year (and continue to be), Café Mocha Bombs. While these treats are pretty much made the same way that I made my Hot Cocoa Bombs, the two big differences are that instead of having hot cocoa mix inside of them they have powdered coffee creamer and they are melted in hot coffee instead of hot milk.

While you could stick with the traditional café mocha flavor when making these, chocolate and coffee, you can get creative with the flavors and be your own barista right at home. For the one’s I made I went with the seasonal flavors of peppermint and gingerbread as well as a pumpkin spice and salted caramel.

After making the chocolate shells for these I placed half of them in cupcake liners. The cupcake liners make it easier to work and they also offer a nice presentation for the café mocha bombs. In the shells in the liners I added in a tablespoon of powdered coffee creamer in each. I then added in my flavors. For the peppermint ones, I added in crushed peppermint candy, for the pumpkin spice I added in pumpkin spice seasoning, for the salted caramel a soft caramel candy and a few grinds of sea salt and finally for the gingerbread flavor I added in homemade gingerbread spice (recipe below).

I dipped the remaining chocolate shells in melted chocolate and placed them on top of the filled halves. First though I made sure to make note of what each one was filled with. I then decorated the top of them to reflect the flavor inside. I found gingerbread and pumpkin spice flavor candy melts at my local craft store. And I also had mini gingerbread men silicone molds at home. I melted about a 1/4 cup of the gingerbread melts in the microwave and filled two of the molds halfway and then placed it in the freezer. In a few minutes, I had to gingerbread flavored gingerbread men to place on top of my Gingerbread Café Mocha Bombs. I drizzled the top of each with the remaining melted melts and then placed the gingerbread man on top of each. For the pumpkin spice one I simply melted some of the flavored melts and drizzled it on top. For the peppermint and salted caramel one’s I drizzled the top of those with some of the remaining melted chocolate and topped those with crushed peppermint candy and a piece of caramel and a few grinds of seal salt, respectively.

Another flavor you could do is cinnamon or you can even fill the café mocha bomb with your favorite mini candy bar. And while I used traditional powdered coffee creamer, you could also amp up the flavor of yours by adding in flavored powdered creamer. I wouldn’t say the possibilities are endless, but, you can really treat yourself to a one of a kind treat with these.

Café Mocha Bombs

Servings: 6
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Ingredients:

12oz. chocolate melts

6 tablespoons powdered coffee creamer

For the flavors add the following to each bomb:

Pumpkin Spice:

1/2 heaping teaspoon pumpkin pie spice

Gingerbread Spice:

1/2 heaping teaspoon gingerbread spice*

*To make your own gingerbread spice combine 2 tablespoons each ground ginger and cinnamon, 2 teaspoons ground allspice, 1/2 teaspoon each ground nutmeg and black pepper and 1/4 teaspoon ground cloves

Salted Caramel:

1 to 2 soft caramel cut in half

1/4 teaspoon sea salt

Peppermint:

1/2 to 1 teaspoon crushed peppermint candy

Specialty Item:

2- 6 Hole Silicone Mold

Directions:

Melt the chocolate in the microwave for 30 second intervals, stirring between each, until the chocolate is melted and smooth.

Add a tablespoon of the melted chocolate to each crevice and using a pastry brush spread the chocolate evenly around each crevice. Place on a baking sheet and freeze for 5 minutes.

Once the chocolate has set, add more melted chocolate and spread it evenly again and freeze for an additional 5 minutes.

Once the chocolate shells are set unmold them and place half of them in cupcake liners.

Fill the shells in the liners with a tablespoon each of the powdered coffee creamer and then add desired flavorings to each.

You should have some melted chocolate leftover. If it’s beginning to set pop it in the microwave for about 5-10 seconds to re-melt. Stir. Dip the other half of the shells in the melted chocolate and place on top of the filled shells.

Transfer the remaining melted chocolate to a piping bag and snip off the end. Drizzle the chocolate on top of the Café Mocha bombs.

Some ideas to decorate the top of the Café Mocha bombs to know which is which. For the peppermint add some additional crushed peppermint candy to the top. For the salted caramel add an additional caramel cut in half with some additional salt. For the gingerbread, a small gingerbread cookie that can be removed before melting in coffee. And for the pumpkin, melted orange candy melts or a piece of candy shaped like a pumpkin.

Store in an airtight container until ready to use.

To make, place the Café Mocha Bomb in a mug and top with hot coffee. Stir to melt the chocolate and enjoy!

Recipe first appeared on Bead Yarn & Spatula

Hot Cocoa Bombs became all the rage this winter. They were the perfect homemade gift to give anyone on your Christmas list. And while the holidays may be long over that doesn’t mean that drinking a nice mug of hot chocolate is. And truthfully since the rage has died down a bit it might be easier to get the molds needed to make these. I tried ordering them in early December and it was as if the internet was laughing at me because they weren’t in stock anywhere I checked. I was finally able to order them in early January. These are the ones I ended up getting.

Using one 12oz bag of Sweet Tooth Fairy Meltables I was able to make 6 cocoa bombs. I melted the chocolate in the microwave in 30-second intervals, stirring between each until the chocolate was melted and smooth.

Once the chocolate was melted, I scooped some of it into each crevice of the molds and using the back of a small spoon I spread the chocolate around as evenly as possible. This probably would have been easier with a brush, but I made it work. Once the crevices were coated well I placed the molds in the freezer for about 5 minutes so the chocolate could set. I then added more melted chocolate and spread it around again to ensure that the shells would be strong. After freezing them for an additional 5 minutes it was time to unmold and start filling them.

To make filling them easy I placed half of the shells into cupcake liners. This helped to keep the shells from rocking and also was an easier way to handle the cocoa bombs once assembled. Now, you could make your own hot chocolate mix, but I decided to go the easy route and used Swiss Miss Milk Chocolate mix. I filled each half shell with a tablespoon of the mix and a tablespoon of mini marshmallows. For two of them I also added in crushed peppermint candy and for two other ones I added in a soft caramel I cut in half along with salt. I used Werther’s Original Soft Carmel. I placed it in the refrigerator for a few minutes before cutting in half. As for the salt, I used a salt grinder and added in a few grinds of it. I would say it was about 1/4 teaspoon of salt.

When it came time to top the bottom shell with the top shell, I tried two different ways to adhere them. The first way, I heated a frying pan over low heat and placed the empty shell on the pan for a second or two to melt the chocolate and then placed it on the filled bottom shell. This method did not work for me at all. The two shells did not stick together. Instead, using some of the leftover melted chocolate I had I dipped the empty shell in it and then placed it on the filled bottom shell and it stuck together perfectly.

Once the cocoa bombs were assembled it was time to decorate the outside. I transferred the leftover melted chocolate to a piping bag and snipped off a small piece of the end. I drizzled the chocolate over the assembled cocoa bombs and for the hot chocolate ones I placed marshmallows on top, for the peppermint hot chocolate ones I arranged marshmallows and crushed peppermint candies and finally for the salted caramel hot chocolate ones I placed a few pieces of caramel and marshmallows along with salt. I topped each of them with a little more chocolate drizzle after placing the toppings to hold it all in place.

And then it was time to try one. I placed one in a mug…

Heated milk until it was steaming and then poured it over the cocoa bomb.

In no time the chocolate shell melted, and the mini marshmallows rose to the top. I gave it a few good stirs to make sure the chocolate and caramel candy had melted. And it was delish! While you may be tempted to add more hot chocolate mix to each of the cocoa bombs a tablespoon is more than enough. Remember, that chocolate shell will melt and will add to the chocolatey flavor of your drink.

Servings: 6
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Ingredients:

12oz. Chocolate Melts

6 Tablespoons Hot Chocolate Mix

3/4 cup mini marshmallows

For Peppermint Hot Chocolate:

Crushed peppermint starlight mints

For Salted Caramel Hot Chocolate

Soft Caramels

Sea Salt

Directions:

Melt the chocolate in the microwave in 30 second intervals, stirring between each, until the chocolate is melted and smooth.

Using a brush or small spoon spread a few tablespoons of the melted chocolate in the crevices of the silicone mold. Freeze the molds for 5 minutes so the chocolate can set. Once set, add more melted chocolate and spread evenly again and freeze again for an additional 5 minutes.

Once the chocolate shells are set unmold them and place half of them in cupcake liners.

Fill the shells in the liners with a tablespoon each of the hot chocolate mix and mini marshmallows.

If making flavored ones: For the peppermint hot chocolate, add in a crushed peppermint starlight mint along with the hot chocolate mix and marshmallows. For the salted caramel, add in a soft caramel cut in half and a 1/4 teaspoon of sea salt along with the hot chocolate mix and marshmallows.

Dip the other half of the shells in the leftover melted chocolate and place on top of the filled shells.

Transfer the leftover melted chocolate to a piping bag and cut a small piece of the end off and drizzle the top of the cocoa bombs with the chocolate and place a few marshmallows on top. For the peppermint hot chocolate also add some crushed peppermint candy and for the salted caramel, a caramel candy cut in half and salt. And top it all with more drizzled chocolate.

Store in an airtight container at room temperature until ready to use.

To make, place the cocoa bomb in a mug and top with hot milk. Stir a few times and enjoy!