Just in time for St Patrick’s Day, this easy Irish Creme Coffee Bombs Recipe is a perfect choice for taking cup of coffee to the next level! It’s perfect for an after dinner treat or paired with your favorite dessert!
Irish Creme Coffee is a wonderful combination of sweetened coffee, Irish whiskey, and whipped cream. It can be made at home using Bailey’s but you can create a coffee bomb right at home using fresh coffee, coffee creamer and good whiskey. ( note: this is for adults only)
This is the perfect after dinner drink for ADULTS along with your favorite dessert.
So What is a Coffee Bomb?
The beauty of a coffee bomb is that there are many choices! But for our purposes here, we are going to say a Coffee Bomb is a chocolate sphere filled with wonderful ingredients that will mix into your coffee once it’s melted. It is similar to hot cocoa bombs, but for coffee lovers.
You place your coffee bomb into your mug and pour your freshly brewed hot coffee over it to melt.
As the chocolate melts, the filling inside the bomb will float into the coffee and can be stired into your coffee.
The result is a fun way to enjoy your favorite coffee flavors.
Ingredients needed for Your Irish Creme Coffee Bombs
1 1/2 cup white chocolate chips
1 tbsp brown sugar
Dry French Vanilla coffee creamer
3 tbsp good quality whisky (optional)
Freshly brewed coffee of your choice.
How to Make Irish Creme Coffee Bombs
Prepare by placing a place in the freezer and lining a baking sheet or plate with parchment paper and placing it on your workstation.
In a small microwave safe bowl, melt the chocolate on high for 60-seconds. If not completely melted, continue in 30 second increments at a lower heat until melted.
Stir until all the lumps are gone and the chocolate is smooth. Be careful not to burn the white chocolate.
Use the back of a spoon to spread the melted chocolate into the cavity of the sphere silicone mold.
Wipe away the excess.
Repeat for all of your molds then place the molds in the freezer for 15 minutes.
Once the molds are set, remove them from the freezer and gently remove each half-sphere from the mold placing them onto the frozen plate.
Add ingredients for the “filling” including the brown sugar, coffee creamer, and whiskey into 3 of the spheres.
Slightly melt or heat the edge of the remaining 3 halves and press them into place creating around. You can also use additional melted chocolate and pipe along the edge of the seam to secure.
How to Connect your Coffee Bomb
- Hot Plate Method: Place a plate in the microwave for 2 minutes and remove. The plate will hold the heat without the risk of burning yourself.
- Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies)
If you use the piped chocolate method just remember if the chocolate is too hot it will burn a hole into your bomb, so watch your temperature.
If you do not bring the chocolate all the way up the cavity your two halves will not connect.
Make sure to take extra care to bring the melted chocolate all the way up all the sides. You should not be able to see the color of the inside of the molds, if you can your bomb won’t be as sturdy.
If cocoa bombs are being made in advance they can be frozen and stored.
- 1 1/2 cup white chocolate chips
- 1 tbsp brown sugar
- Dry French Vanilla coffee creamer
- 3 tbsp good quality whisky (optional) Freshly brewed coffee
- First, Place a plate in the freezer
- Melt chocolate in a microwavable bowl on high for 60 seconds.
- Stick a spoon in the chocolate to see if it's beginning to melt. If it is, you will need to decrease the power percentage on your microwave down to 60% and continue.
- Continue to warm up chocolate in 30 second intervals. This may take 2-4 times.
- When you stir the chocolate and see it's mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth.
Be careful not to burn the white chocolate.
- Use a spoon to drop a dollop into the first cavity of the silicon mold.
Use the back of the spoon to coat the mold completely.
Wipe away any excess chocolate.
- Freeze for 10-15 mins.
- Prepare your set up for the contents inside of the coffee bombs.
Remove plate and mold from the freezer.
- Place the second plate in the microwave for 2 mins on high to warm it up.
- Carefully remove each half from the mold and set them on the now cold plate (this keeps them from melting)
- Each bomb should have a tablespoon of brown sugar, 1-2 tbsp of french vanilla creamer.
- Connect the two ends of the bombs together using the warmed up plate to melt the rim of the spheres.
- Place the top half onto a heated plate to lightly melt the edges and stick them together.
Freezing a plate will help make sure your cocoa bombs don't melt once you unmold them. Do not overheat the chocolate as it can and will burn.
Important note: Using a cheap whiskey will cause the coffee to curdle, so if spiking the drink, be sure to use a high quality jigger.
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