I love the hot cocoa bombs that are sweeping across the internet right now but when Lauren told me about making homemade tea bombs, I decided to try it out. I love hot cocoa and I love tea so I plan on making some of those, but coffee is my passion & the idea of making some mocha coffee bombs stayed stuck in my head.
Mocha is one of my favorite ways to have coffee. Coffee and chocolate…and 100 ways to customize it! So I knew we were going to start with a few mocha coffee bombs…and now I have dozens of ideas for more!
Peppermint Mocha Coffee Bombs
While discussing with friends, instant coffee was suggested to go inside to make it more of a coffee bomb than a hot cocoa bomb, but I just couldn't bring myself to do it! In this house, instant coffee is only used for cooking/baking and to stock emergency kits.
Ingredients for Peppermint Mocha Coffee Bombs
- 2 cups Chocolate Candy Melts
- ½ cup Crushed Peppermints
- Powdered peppermint coffee creamer, optional
- Sweetener of choice, optional
- Instant coffee, for hot water version
Supplies for Peppermint Mocha Coffee Bombs
- Microwave-safe Bowl
- Silicone Sphere Molds
How to Make Peppermint Mocha Coffee Bombs
- Melt your chocolate candy wafers or chocolate chips in the microwave.
- Put 1 Tbsp of melted chocolate into each half-sphere mold and evenly spread up the sides. Repeat with all 12 bomb mold halves.
- Freeze for 5 minutes, then gently peel mold away from chocolate.
- Fill 6 halves with 1-2 Tbsp of crushed peppermint. If you want to use instant coffee & just add hot water later, add instant coffee now. You can add a little powdered creamer (vanilla or peppermint work well) and a pinch of sweetener if you like really sweet coffee.
- Heat a plate in the microwave until warm to the touch. Don't burn yourself!
- Press the open-side of an empty mold onto the plate for about 10 seconds, to gently melt the rim, then press the warmed edge to one of the filled cups, to join it together. You can add a little of the melted chocolate to the seam and smooth it out.
- Drizzle melted chocolate over the top of the peppermint mocha bombs and then sprinkle a little crushed peppermint on top.
- Freeze for 5 minutes to set & then store in an airtight container.
- To use the mocha bombs, place them in a mug and pour 2 cups of hot coffee (or hot water, if you added instant coffee) over the top. Stir until the mocha bombs are completely melted and enjoy!
What are Coffee Bombs?
I've seen Keto Coffee Bombs that use coconut oil and other ingredients to make little pieces that you can drop into your coffee to make bulletproof coffee super easy without measuring every day, but I use the term coffee bomb to describe a ball full of goodies to flavor your coffee.
How to Make Coffee Bombs
Coffee Bombs are made by using a mold to form a shell, filling one half of the bomb with your goodies, and then sealing the 2 halves together. These bombs are made of either an Isomalt or a chocolate shell, depending on if you want a mocha coffee bomb or not.
How to Make Chocolate Coffee Bombs?
Chocolate Coffee Bombs are made like Homemade Hot Chocolate Bombs. The easiest way to do it is to form a chocolate shell using a mold, put your coffee flavourings inside, and then seal the 2 halves together. You can fill them with a little sugar, instant coffee (if you just want to pour boiling water over instead of hot coffee), and your favorite powdered coffee creamer.
What Kind of Coffee is Best for Making Coffee Bombs?
You have 2 options when it comes to a coffee bomb: pour hot coffee over the top & put all your flavour inside the bomb OR use instant coffee inside the bomb with your flavourings and just pour hot water over the top. I'm not an instant coffee fan, so I pour my favorite coffees over the top. I'm a huge fan of Death Wish Coffee and am loving Ethical Bean too! The best coffee for a coffee bomb is one you enjoy drinking though!
Can I Make This Chocolate Coffee Bomb Dairy-Free?
Yes! Just use dairy-free chocolate chips to make your shell instead! Make sure anything you add is also dairy-free.
Do I Need to Store These Mocha Bombs in The Fridge?
Probably not! If you live in a moderate climate or use the AC to keep things comfy, your coffee bombs should remain stable. If it gets hot in your kitchen, 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 Coffee Recipes
- White Chocolate Coffee Bombs
- Homemade Coffee Creamer
- National Irish Coffee Day Recipes
- 25 Delightful Coffee Ideas
- How to Make Coffee Bombs Without a Chocolate Shell
Peppermint Mocha Coffee Bombs
- 2 cups Wilton Chocolate Candy Melts
- ½ cup Crushed Peppermint Candies
- Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
- Place 1 tbsp melted candy melt into one half-sphere mold and, using the bottom of your spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently peel the silicone away from the chocolate cup.
- Fill 6 of the chocolate cups with 1-2 tbsp crushed peppermints.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate cups open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the bomb. If desired, add more of the chocolate melts to help shore-up that joint.
- Using a piping bag or a spoon, drizzle the remaining candy melts over the assembled mocha bombs then immediately follow by adding a little more crushed peppermint on top.
- Place the mocha bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.