Step 1: Temper the Chocolate Using a Double Boiler

1. Fill a pot with a few inches of water and place it on your stovetop over medium heat.
2. Place a heat-safe bowl on top of the pot. It should be a little bigger than the pot, and the bottom of the bowl should sit nicely inside the top of the pot. Pour about 2/3 of your chopped chocolate into the pot.
3. Use a spatula to stir the chocolate as it melts in the bowl. When the chocolate is nearly melted, use a food thermometer to test the temperature of the chocolate. When the melted chocolate reaches 115 degrees Fahrenheit (46 degrees Celsius), quickly remove the bowl from the heat.
4. Add the remaining chocolate to the bowl a little at a time, stirring continuously to promote the rest of the chocolate melting. This will also help cool down the melted chocolate slightly.
5. Once all of the chocolate has been added and the temperature of the melted chocolate reaches 80 to 82 degrees Fahrenheit (26 to 28 Celsius), place the bowl back on the pot.
6. Stir until the melted chocolate reaches 88 to 89 degrees Fahrenheit (31 to 32 Celsius), then quickly remove it from the heat again. Now your chocolate is tempered and ready to use!

Step 2: Make Your Coffee Bombs in a Hot Chocolate Bomb Mold

We recommend using a 2-inch or 2.5-inch silicone mold for the coffee bombs.

Use a silicone brush to brush the chocolate all over the insides of each of the round molds. This recipe will make 4 or 5 coffee bombs depending on the size of the mold you use and how much chocolate you use in each mold, so you will need to “paint” the insides of 8 to 10 molds total. I’d recommend starting with 8. You can always make an additional one if you have extra chocolate.

Once you have made your first chocolate layer, place the mold(s) in the fridge for 5 to 10 minutes to harden.

Remove the molds from the fridge and repeat the process of brushing the chocolate inside the molds, really focusing on building up the chocolate near the rims. Place the molds back in the fridge.

At this point, you can attempt to remove the chocolate from the molds, or paint the chocolate in the molds a third time. I’d recommend 3 times total to make sure your chocolate is thick enough and stays intact. Refrigerate one last time for about 15 minutes.

Once chilled and set, carefully remove each of the round halves from the molds.

Step 3: Fill the Coffee Bombs

In a small bowl, combine the coconut milk powder and collagen powder. Scoop the mixture into 4 (or 5, if you made 10) of the chocolate halves.

Brush a little melted chocolate on the outside rim of one empty chocolate half, then carefully press it on top of one of the filled halves to create a sphere. If you’d like, you can brush some chocolate around the outside of where the rims joined and roll it in a little collagen powder or coconut milk powder.

Repeat with the remaining chocolate. Store the collagen bombs in the fridge.

Step 4: Enjoy a Collagen Coffee Chocolate Bomb!

Brew your favorite coffee. Pour a little in a mug and then add the collagen coffee bomb. Top with more coffee until the chocolate sphere melts and the contents come out. Use a little immersion blender or frother to blend everything up.

Optionally, add your favorite milk to the coffee and/or top with whipped cream or coconut cream. Enjoy immediately.