WHITE CHOCOLATE MOCHA COFFEE BOMBS

 2G0A6061-1024x683 WHITE CHOCOLATE MOCHA COFFEE BOMBS

WHITE CHOCOLATE MOCHA COFFEE BOMBS
Wow, these White Chocolate Mocha Bombs are so good, and really easy to make.  When you pour the hot milk over them, they melt, and bubble, and add such a special treat to a drink that everyone will love. These are really fun to serve, because they’re sure to be a real surprise. Trust me, keep this one in your favorites!


HERE’S WHAT YOU NEED TO MAKE WHITE CHOCOLATE MOCHA COFFEE BOMBS:

  • 10 ounces of White Melting Chocolate – Chips or Almond Bark
    1 jar of Instant Espresso – about 1 heaping teaspoon in each Mocha bomb
    1 teaspoon of White Chocolate Syrup – in each Mocha Bomb
  • 6 cups of Hot Milk
  • 1 set of Silicone Molds – See link
    Melted White Chocolate to drizzle on top
  • 1 bar of TCHO Mochachino Flavor – Broken up and placed on top – see photo
  • White Chocolate to drizzle on top
 how-to-make-white-chocolate-mocha-hot-cocoa-bomba-683x1024 WHITE CHOCOLATE MOCHA COFFEE BOMBS

HERE’S WHAT YOU DO:

Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy.  Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds.  Pour excess chocolate back into the bowl.  Place the molds in the refrigerator, and let harden for 15 minutes.  Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. These will be the bottom parts, or half of the Mocha bombs.  Place the other 6 balls on the cookie sheet.  Place 1 teaspoon of the Espresso, and 1 teaspoon of white chocolate Syrup in 6 of the balls. 

Heat a non stick Skillet, on low, and place one of the white chocolate half balls with the open side down in the skillet,  melting just the edges for a few seconds, remove, and place the ball on top of the half balls with the Espresso and Syrup, and hold for a few seconds until the top half sticks to the bottom half.  Repeat, until all 6 Balls are done.  When all the Mocha Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.  Remove from the Refrigerator, and sit the cookie sheet on the counter. Cut the candy bar into small pieces. 

Place a little more of the White Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts. Place the melted chocolate in a Pastry bag, and pipe the Hot White Chocolate over the Cocoa Bombs (see photo) and place one a small piece of the Chocolate bar on the top, sticking it in the melted white chocolate.  Then Drizzle a little more white chocolate over the top of the Chocolate piece. See photo.   Place one Mocha Bomb in the bottom of a large mug, and pour heated milk over the top.   Mocha Bomb will melt and bubble.  Serve, and Enjoy!

Makes 6 Hot Cocoa Bombs

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