Easy Homemade Chocolate Cappuccino Bombs
Want a fun way to skip the coffee shops this season? Bring the coffee shop home with some fun and festive Homemade Chocolate Cappuccino Bombs instead!
Equipment
- 2 ½ in Sphere Silcone Chocolate Mold
- Pastry Brush - optional
Ingredients
- Chocolate of Choice for melting
- Coffee Powder flavor of choice
- Add-in Choices Candy/ Mints/ Sprinkles/ Chocolate/ Marshmallows Ect
Instructions
- Melt the Chocolate – You can do this in the microwave and a bowl in 15-second increments, stirring the chocolate until it’s smooth. If you prefer, you can also do this over a double boiler.
- Fill the Mold – This is where the small brush comes in handy. You don’t want to make a solid ball, so carefully place a small amount of chocolate into the mold and brush it up the sides, creating a hollow half sphere.
- Freeze to Set Up – This should take 5-7 minutes. Note: Do NOT continue if you see holes in the mold you want solid sides to hold before removing them. If you find holes, brush some more chocolate in those areas and refreeze.
- Remove – Once the chocolate has set up, invert the mold and gently press the top to help release each half of the spheres onto a parchment-lined baking sheet.
- Fill – Fill a half of the sphere with the ingredients you want.
- Seal the Spheres – You can do this a few ways. Warm a plate in the microwave for about 30 seconds. Once the plate is warm, you can gently twist and empty half over the plate flat side down to slightly melt the chocolate. You can then twist the top on to a filled half. You can also use additional melted chocolate around the edges to help seal the cappuccino bombs.
- Decorate – Not necessary, but why not? I like to drizzle additional chocolate over them, sprinkle some sprinkles and crushed candy. It makes them fun and gives a little hint to the flavors inside!
- Set – I like to let these set up in the freeze one last time.
Notes
Don’t overheat the chocolate – Believe it, or not chocolate can burn, so keep an eye on it when you are melting it.
Be Patient – Depending on the chocolate and molds used, these can be a little tricky to work with at first. Be patient with them and see what works for you. Remember, you can always refreeze or melt them down.
Storage Tips – These are best stored at room temperature. Chocolate in the fridge can create moisture and condensation, which is not generally recommended with chocolate. The freezer is fine for short periods of time, but not long term as the chocolate can start to take on flavors that might be lingering in there.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!