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    Flour de Liz » Drinks

    Published: Nov 30, 2022 by Liz Pollio · Leave a Comment

    Mocha Hot Chocolate Bombs

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    Jump to Recipe Print Recipe
    A pin for pinterest for Mocha Hot Chocolate Bombs.
    Flour de Liz » Drinks

    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!

    A hot mocha bomb covered in sprinkles sitting in a white bowl of coffee beans.

    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!

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe

    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

    Ingredients needed to make mocha hot chocolate bombs.

    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!

    Substitutions

    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

    Chocolate melts on the stove in a blue butter melter.

    Step 1: Melt the chocolate in the microwave in 30 second increments or on the stove over medium-low heat stirring frequently.

    A red silicone half-sphere mold lined with a layer of chocolate.

    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.

    A spoon spooning chocolate into one of the holes in a red half-sphere silicone 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.

    A hand peeling a hot chocolate bomb shell out of a red silicone mold.

    Step 4: Peel the chocolate shells out of the silicone molds.

    A hand pouring a spoon of espresso powder into a chocolate half-sphere shell.

    Step 5: Add hot cocoa mix and espresso powder to three of the molds.

    A hand placing an empty chocolate half-sphere on top of a filled half-sphere.

    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.

    Recipe FAQs


    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.

    How do you decorate hot cocoa bombs?

    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.

    How long do you microwave milk for hot chocolate 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.

    A hand holding a mocha hot chocolate bomb over a blue mug with more bombs next to the mug.

    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!

    Storage Tips

    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.

    Related Recipes

    • Hot Chocolate Pie
    • Two Ingredient Nutella Hot Chocolate on a Stick
    • Hot Cocoa Fudge
    • Coffee Marshmallows

    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A hot mocha bomb covered in sprinkles sitting in a white bowl of coffee beans.
    Print Recipe
    5 from 1 vote

    Mocha Hot Chocolate Bombs

    Rich a delicious chocolate spheres filled with hot cocoa and espresso powder.
    Prep Time10 mins
    Chill Time5 mins
    Total Time15 mins
    Course: Drinks
    Cuisine: American
    Servings: 3 bombs
    Calories: 303kcal

    Equipment

    • silicone mold spherical shaped is standard

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    The chocolate does not need to be smooth when spread into the molds. It will be the inside of the coffee bomb so it won't be visible and the silicone mold will ensure a perfectly smooth outside.
    A paper cupcake liner can hold the mocha hot chocolate bombs in place and keep them from rolling around.
    The remaining chocolate may need to be re-warmed slightly before twisting the empty half of the sphere in the rest of the chocolate.

    Nutrition

    Calories: 303kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Trans Fat: 0.1g | Sodium: 291mg | Potassium: 177mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3IU | Calcium: 37mg | Iron: 1mg

    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.

    « Hot Chocolate Pie
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    About Liz

    A headshot of Liz holding Gizmo, a small Yorkie with his tongue out.

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. But I knew that baking did not need to be difficult! As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

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