These latte bombs, which are modeled after cocoa bombs, are filled on the inside with instant coffee and pumpkin pie spice for a creative DIY latte. The white chocolate nicely sweetens the coffee; all you need to do to get the right latte consistency is add a dollop of whipped cream and a dash of pumpkin pie spice (or a drizzle of caramel).
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 latte bombs |
Ingredients
- 10 ounces white chocolate, divided
- 3 tablespoons French vanilla instant coffee
- 1 ½ teaspoons pumpkin pie spice
- 4 drops orange food coloring
- 6 cups hot brewed coffee
Instructions
- Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate “cups” from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
- While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the “cups.”
- Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
- Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
- Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
- To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.
Reviews
These were fun but I would add some powdered creamer for future to make it more like a latte and not just a coffee with melted chocolate in it. These can be tweaked for a fun treat.