Mocha Ice Bombs

Mocha ice bombs are an amazing blend of coffee and chocolate, and if you like, you might want to ad some brandy too (adults only). Keep in the freezer for a little evening treat.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 12
Total Carbs: 2.2g
Fibre: 0.7g
Author: Libby Jenkinson

Ingredients

Mocha Ice Bombs

Chocolate coating

Instructions

  • Mocha ice bombs can be made in a food processor, or in a mixing bowl using a hand blender.
  • Add the coffee to the cream cheese (or mascarpone) the cocoa, and sweetener.
  • Pulse or blend until smooth.
  • To make the ice bomb shape, roll about 2 tablespoons of the mocha ice bomb mixture and place them onto a tray or plate lined with baking parchment.

Chocolate coating

  • Mix the melted chocolate and cocoa butter together.
  • Roll each ice bomb in the chocolate coating and place back on the lined tray/plate.
  • Place in the freezer for 2 hours, or until set.

Notes

The recipe in the book states it makes 12 although I managed to make 15 from this recipe. The nutrition values are calculated assuming you make 12. If you were to make 15, the carb values would be less.
Calories: 127kcal | Carbohydrates: 2.2g | Protein: 1.9g | Fat: 12.9g | Fiber: 0.7g