How to Make Mocha Hot Chocolate Bombs

Make the fireside coffee mix (recipe below).

Set 8 silicone molds on a pan that can be moved to the fridge or freezer.

Melt the semi-sweet chocolate chips with the butter in a microwave safe bowl in 25 second intervals, stirring in between each interval until the chocolate is melted and smooth.

Using a teaspoon, coat the insides and sides of the silicon molds well.

Place the filled molds in the fridge or freezer until they are set completely.

Once set, carefully peel the molds off each of the chocolates.

Fill 4 halves with 1 1/2 Tablespoons fireside coffee mix – 'piling' it high in the middle.

Pour boiling water over a small plate to warm it up, and dry it off well with a towel.

Place the top half of a chocolate onto the plate and twist gently until it starts to melt. Then press it onto a filled chocolate and make sure it adheres well. Repeat with all chocolates.

Optional – Melt white chocolate squares in the microwave in 25 second intervals – stirring in between until it is melted. Place in a piping bag and pipe onto the hot chocolate bombs for decoration.

Equipment Needed

Spice Level: