Step 1

Place the chocolate in a large, microwave-safe bowl. Microwave it for 30 seconds on a 75% power level. Stir the chocolate from the outside to the center. Microwave it in 15-second increments, stirring in between, until the chocolate is completely melted.

Step 2

Spread a thin layer of chocolate inside the silicone mold using a pastry brush. Refrigerate for a few minutes, or until the chocolate hardens. Brushthea second layer of chocolate and refrigerate for 10 minutes. This recipe makes 24 half spheres.

Step 3

Carefully push the hardened chocolate shells out of the molds.

Step 4

Fill 12 of the half-spheres with 1 ounce of caramel sauce and fill the rest of the space with crushed caramel candy and chocolate or butterscotch chips, if using.

Step 5

Warm a skillet or microwave a plate to low heat. Place an empty half-sphere, rim side down, onto the heated skillet or plate until lightly melted. Stick the melted half-sphere on top of one of the filled half-sphere to close the coffee bomb. Repeat this step with the remaining empty half-spheres.

Step 6

Optional: garnish the coffee bombs with a drizzling of melted chocolate and/or more crushed caramel candy. To use drop a coffee bomb in hot coffee and allow it to melt. Stir and enjoy.