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Add chocolate wafers to a microwave-safe bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
Fill the silicone molds with melted chocolate making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate up the mold keeping it thick and filling any gaps.
Place in fridge or freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don’t pop out easily, place back in freezer for a few more minutes.
Using one chocolate half, add instant coffee and about 3-4 tsp powder coffee creamer.
Heat a plate in the microwave for about 15 seconds, carefully taking it out cause the plate will be hot. Take the other chocolate half and smooth and press the open part onto the hot plate for a few seconds to melt the chocolate and twist a bit to smooth the edges. Connect the two half pieces of chocolates together and seal together.
Decorate by drizzling the melted chocolate over top with sprinkles and allow to dry.
For coffee bombs filled with instant coffee and powdered creamer, place coffee bomb in the bottom of your cup and pour 6 oz. hot water over top to reveal coffee and creamer. Stir and enjoy!
For coffee bombs with just powdered creamer, place coffee bomb in the bottom of your cup and place under your Keurig. Allow the coffee to flow over the coffee bomb to reveal creamer. Stir and enjoy!