During the winter we had hot cocoa bombs. Now…it’s coffee bombs! Starbucks posted a recipe for a caramel coffee bomb online. You know we had to try it out!
- 24 oz dark chocolate, chopped (65% cocoa or higher dark chocolate recommended)
- 12 oz caramel sauce
- 6 hard caramel candies, crushed
- Instant-read thermometer
- 1¾-inch silicone half sphere chocolate molds
- 1-inch pastry brush
- Melt chocolate in a glass bowl. Microwave for 30 seconds, stir, repeat microwaving for 15 seconds until chocolate is all melted.
- Using a pastry brush, spread a layer of chocolate inside each mold.
- Chill for a few minutes, then add a second layer of chocolate to mold, being sure to build up the rim.
- Chill for 10 minutes.
- Carefully push chocolate half-spheres out of the molds
- Fill 12 of the half-spheres with 1 oz of caramel each.
- For different flavors, try adding chocolate chips, caramel candy pieces, or butterscotch chips on the interior of the bombs. For a creamier coffee bomb, try adding a splash of your favorite liquid creamer, just be sure to enjoy immediately.
- Warm a skillet on lowest heat.
- One at a time, hold the rim of an empty half sphere to the warmed pan until lightly melted.
- Immediately press the tops of one of the caramel-filled half spheres, let set.
- Repeat until all bombs are whole.
- Drizzle remaining chocolate and caramel over bombs
- Immediately sprinkle crushed caramel candy at the top of each bombs. Store in a cool, dry place for up to 1 week.
*We found that the thicker you brush the chocolate on the molds, the less likely they will crack coming out. If they do crack, just put the chocolate back in the mold, add more chocolate and chill.
*If the edges of the spheres aren’t all even, you can hold the sphere face down in the pan for a couple of seconds, then fill, then top with the other sphere.