English Toffee Cappuccino Bombs
Looking for a new drink? The English Toffee Cappuccino Bombs are exactly what you've been looking for. They're delicious, out of the ordinary, and perfect as a gift or just to treat yourself. You won't find another drink like it!
English Toffee Cappuccino Bombs
In a world where coffee is the most popular beverage, it's no surprise that there are a lot of ways to enjoy it. From espresso shots to iced coffee, lattes, and frappuccinos, every drink has its own unique flavor profile which can be tailored to suit your tastes.
However, what if you're looking for something new? Something different? Something with an unusual twist? Then you need to try English Toffee Cappuccino Bombs.
What Are Cappuccino Bombs?
What exactly are they you may ask yourself? Nothing short of delicious! Cappuccino Bombs are made by using a mold to form a shell, filling one half of the bomb with cappuccino mix, and then sealing the 2 halves together. You can make bombs with either an Isomalt or a chocolate shell.
These bombs start with a simple English Toffee cappuccino in base form and add in chocolate melts (milk and white) and English toffee bits.
Once you add the English Toffee Cappuccino Bombs to hot milk, the chocolate coating melts giving you a chocolatey finish with a drop of English toffee running throughout. All in all, this drink is like nothing else you've ever tried before, and it's sure to keep your taste buds excited for more.
Ingredients
- English Toffee cappuccino powder
- milk chocolate melting wafers
- white vanilla flavored candy melts
- Heath toffee bits
Supplies Needed
- Microwave-safe Bowl
- Silicone Sphere Molds
- Large plate
- measuring cups and measuring spoons
- spoon or pastry brush
- pastry bag or ziplock bag
Drink Bomb Supplies
Here are some of our favourite supplies for making hot cocoa bombs, tea bombs, and coffee bombs!
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How to Make Cappuccino Bombs
Place a large plate into the freezer.
Pour milk chocolate wafers into a microwave-safe bowl and heat in 30-second increments, stirring well between each heat session, until fully melted.
Using a pastry brush or spoon, coat each mold cavity with melted chocolate.
Freeze for 5 minutes.
Recoat each mold to thicken your shell.
Pour the rest of the melted chocolate into a pastry bag or ziplock bag. Reheat chocolate in the bag for 30 seconds, if needed.
Heat a small plate for 2 minutes in the microwave.
Remove chocolate-coated mold from the freezer.
Unmold chocolate spheres and place them on a chilled plate.
Place one chocolate half-sphere upside down on a heated plate and move around slightly to melt the chocolate edge a bit.
Fill chocolate half-sphere with 1 tablespoon of cappuccino mix and a small amount of Heath toffee bits
Repeat with another chocolate half sphere and connect the two half spheres together. They should seam together, but if not, use some excess melted chocolate to seal it.
Heat the vanilla candy melts in a pastry bag or ziplock bag for 30 seconds, remove and massage the bag to help melt. If not completely melted, heat for an additional 30 seconds.
Snip the end off the pasty bag and drizzle melted white on top of each cocoa bomb in a back and forth motion.
Sprinkle Heath toffee bits on the top of the white chocolate.
How to Use a Cappuccino Bomb
To use, place a cappuccino bomb into mug and pour 8-12 ounces of hot milk over it. Stir and enjoy!
Where to Buy Chocolate Bomb Molds
When you are making these English Toffee Cappuccino Bombs, you will need a chocolate bomb mold. There are many places to buy them. You can buy them online at Amazon and many of the craft stores. There are shops on Etsy that sell all shapes of bomb molds. Sometimes you can even find them in your local craft store or big box stores.
Do I Need to Store These Cappuccino Bombs in The Fridge?
Probably not! If you live in a moderate climate or use the AC to keep things comfy, your cappuccino bombs should remain stable. If it gets hot in your kitchen, it is best to keep them in the fridge in an airtight container. Bring to room temperature before using though to prevent unmelted pieces or colder coffee!
More Drink Bomb Recipes
- White Chocolate Coffee Bombs
- Easter Egg Hot Cocoa Bombs
- Earl Grey Tea Bomb (London Fog Latte)
- Peppermint Mocha Coffee Bombs
- How to Make Coffee Bombs Without a Chocolate Shell
English Toffee Cappuccino Bombs
Equipment
- Semi-sphere silicone mold
- Large plate
- measuring cups
- measuring spoons
- spoon or pastry brush
- pastry bag or ziplock bag
- small microwave safe bowls for melting chocolate
Ingredients
- 6 tbsp English Toffee cappuccino powder
- 7 oz milk chocolate melting wafers
- 1-2 oz white vanilla flavored candy melts
- ½ cup Heath toffee bits
Instructions
- Place a large plate into the freezer.
- Pour milk chocolate wafers into a microwave safe bowl and heat in 30 second increments, stirring well between each heat session, until fully melted.
- Using a pastry brush or spoon, coat each mold cavity with melted chocolate.
- Freeze for 5 minutes.
- Repeat step 3 and 4.
- Pour rest of melted chocolate into pastry bag or ziplock bag. Reheat chocolate in the bag for 30 seconds, if needed.
- Heat a small plate for 2 minutes in the microwave.
- Remove chocolate coated mold from the freezer.
- Unmold chocolate spheres and place on chilled plate.
- Place one chocolate half sphere upside down on heated plate and move around slightly to melt the chocolate edge a bit.
- Fill chocolate half sphere with 1 tablespoons of cappuccino mix and a small amount of Heath toffee bits
- Repeat step 11 with another chocolate half sphere and connect the two half spheres together. They should seam together, but if not, use some excess melted chocolate to seal it.
- Heat the vanilla candy melts in a pastry bag or ziplock bag for 30 seconds, remove and massage bag to help melt. If not completely melted, heat for an additional 30 seconds.
- Snip the end off the pasty bag and drizzle melted white on top of each cocoa bomb in a back and forth motion.
- Add Heath toffee bits
- To use, place cappuccino bomb into mug and pour 8-12 ounces of hot milk over it. Stir and enjoy!
Nutrition
