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.
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.
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 | Total Carbohydrates: 2.2g | Protein: 1.9g | Fat: 12.9g | Fiber: 0.7g | NET carbs: 1.5g