Mocha Ice Bombs

• Vegetarian
• Gluten free

• Baking & Spices

  • 28 g Cocoa butter
  • 2 tbsp Cocoa powder, unsweetened
  • 70 g Dark 90% chocolate
  • 1/4 cup Sweetener, powdered

• Drinks

  • 1/4 cup Coffee, strong

• Dairy

  • 1 cup Cream cheese or mascarpone, full-fat

Found on ditchthecarbs.com

Description

Ingredients

• 1 cup / 240g / 8.5 oz full-fat cream cheese or mascarpone
• ¼ cup / 40 g / 1.4 oz powdered sweetener
• 2 tbsp unsweetened cocoa powder
• ¼ cup / 60 ml strong brewed coffee, chilled
• 70g / 2.5 oz dark 90% chocolate melted
• 28g / 1 oz cocoa butter melted

Directions

• 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.

Nutrition