When I first bought a silicone hot chocolate bomb mold, it was just something I thought I'd do for fun. However, in making them just for fun, I created a recipe too delicious not to share with you! These easy homemade Mocha Hot Chocolate bombs are rich and chocolatey with a perfect balance of espresso to enhance the already incredible flavor. They need just three ingredients and come together in a matter of minutes to make - no baking required!
This simple and delicious recipe for the best hot cocoa bombs will keep you warm and cozy all winter long! If you love mocha, be sure to check out this Mocha Meringue Pie and these Peppermint Mocha Brownies!
Why this Recipe Works
Coffee and chocolate is one of the most epic flavor combinations. Adding a bit of instant espresso powder to chocolate desserts enhances the chocolate flavor without making it taste like coffee, but this coffee bomb recipe adds just a bit more espresso powder to add a coffee flavor that perfectly balances the sweetness of the chocolate making these the absolute best hot chocolate bombs.
Ingredients and Notes
Chocolate Melts - Any chocolate will work for the outer shell of these hot cocoa coffee bombs. I generally prefer dark chocolate, but milk chocolate or semi-sweet chocolate will work great too!
Hot Chocolate Powder - This is not unsweetened cocoa powder, but should be powdered hot cocoa mix.
Espresso Powder - Instant espresso powder will enhance the mouthwatering flavor of these rich chocolatey coffee bombs. Be sure to use instant espresso powder so that it will dissolve in the hot milk, otherwise you'll end up with a grainy mocha!
Chocolate Melts - Chocolate chips, a chopped chocolate bar, or any chocolate that can be melted and will re-hard will work too. Try white chocolate melts for a white mocha spin on this sweet and cozy treat!
Hot Chocolate Powder - You can use any instant hot chocolate mix that will dissolve in hot milk! If you don't have powdered hot cocoa mix, instant hot chocolate that's shaved chocolate should be fine.
Espresso Powder - If you don't have instant espresso powder, instant coffee will work great too. If you want to avoid caffeine, be sure to grab decaf instant coffee or decaf instant espresso powder!
How to Make this Recipe
Step 1: Melt the chocolate in the microwave in 30 second increments or on the stove over medium-low heat stirring frequently.
Step 2: Spoon a little bit of melted chocolate into each cup of the mold and use the back of a spoon to spread it around the bottom and up the sides of each mold covering the full surface of the mold.
Step 3: Freeze the chocolate-coated mold for a few minutes, and then repeat with one more layer of chocolate and freeze for a few minutes.
Step 4: Peel the chocolate shells out of the silicone molds.
Step 5: Add hot cocoa mix and espresso powder to three of the molds.
Step 6: Twist the empty half of each sphere into the remaining melted chocolate and then press it onto the filled half of the sphere.
How do you use a mocha hot chocolate bomb?
Place the hot cocoa bomb in a mug and pour hot milk overtop, melting the bomb and opening it up, and releasing the filling. Stir until well combined and then enjoy! For a little extra coffee flavor, try pouring hot coffee overtop of the coffee flavored bomb.
The easiest decoration is to put some melted chocolate in a zip top baggie and drizzle it overtop of the espresso-filled cocoa bomb. You could add sprinkles onto the melted chocolate for some extra pizzazz, or use white chocolate to contrast the dark color of the coffee bombs.
The heat time will vary based on the strength of your microwave, but 1 cup of milk heated for 1 min 30 seconds to 2 minutes on high power should be perfect. If you're heating the milk on the stove, heat it over medium-low till there is steam coming off the surface of the milk, but you do not want the milk to boil.
Tips & Tricks
Tip #1: Don't worry about making the melted chocolate super smooth in the molds. What you see will be the inside of the mocha bomb so it won't be visible! The silicone mold will ensure a perfectly smooth outside.
Tip #2: Use a paper cupcake liner to hold the chocolate coffee bombs in place and keep them from rolling around.
Tip #3: The remaining chocolate may need to be re-warmed just slightly in order to twist the empty half of the sphere in the rest of the chocolate.
Tip #4: Spice up these epic homemade cocoa bombs by adding marshmallows, sprinkles, or even a dash of cinnamon to the filling!
Tip #5: Change these up by using different shaped silicone molds. I've made these in the shapes of Christmas trees and dreidels for the holidays and they make great gifts!
Mocha Hot Chocolate Bombs can be stored at room temperature in an airtight container or zip top bag and should last for a few weeks.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Mocha Hot Chocolate Bombs
- silicone mold spherical shaped is standard
- 1 cup chocolate chips or melting chocolates
- 6 tablespoons powdered hot chocolate
- 3 tablespoons instant espresso powder
- extra chocolate and sprinkles for decorating if desired
- Melt chocolate till smooth.
- Spoon a little bit of chocolate into each cup of a silicone spherical mold.
- Use the back of the spoon to spread the chocolate around the bottom of the mold and up the sides.
- Place in the freezer for a few minutes.
- Remove from freezer and repeat with one more spoonful of chocolate in each cup of the mold, spreading it up the sides, and freeze for another few minutes.
- Remove the spheres from the molds.
- Fill half of the molds with 2 tablespoons of hot chocolate powder and 1 tablespoon of espresso powder in each.
- Take the empty half of each bomb and twist the open end in the remaining melted chocolate (there should not be much chocolate left, but you don't need much).
- Place the melty open end of the empty half onto the open end of the filled half and press together. You can use the back of the spoon to paint on a bit of extra chocolate to seal any holes.
- Drizzle melted chocolate of the same or different chocolate on top and decorate with sprinkles, if desired.
This recipe was originally posted on January 26, 2021, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in November of 2022.