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.