Hot Cocoa Coffee Bomb Recipe (with Video)

Setting up the pot and melting the chocolate
1. Fill a 4-quart pot with water and set over medium-high heat. Place a heatproof bowl sitting securely on top of the pot without touching the water.
2. Place the chopped chocolate in the bowl and stir with a silicone spatula until the chocolate is melted, about 5 minutes.
3. Remove the chocolate immediately after it melts, being careful not to overheat it, and allow it to cool for 5 minutes.
Preparing the chocolate molds
1. Place 1 tablespoon of the tempered chocolate into each of the silicone mold cups (12 total).
2. Brush a thin layer of the chocolate up the sides and slightly over the edges of the molds by just a bit.
3. Let sit at room temperature until the chocolate hardens, 5 to 15 minutes.
4. Apply another thin coating of the tempered chocolate and let sit at room temperature again until the chocolate is hardened, about 15 to 30 more minutes.
Assembling the chocolate coffee bombs
1. Carefully remove all the chocolate from the molds.
2. Divide the instant coffee into 6 of the molds, filling all the way to the top.
3. Use a q-tip to outline a border of the melted chocolate on the other unfilled chocolate molds.
4. Close the 6 molds to form a sphere and let sit at room temperature again until the chocolate is hardened set, about 30 more minutes.
Serving the chocolate coffee bombs
1. When ready to use, serve with warm milk.