MOCHA ICE BOMBS
Sweet or savoury fat bombs? Which are your favourite? For me these mocha ice bombs are ludicrously sensational. They are the first recipe I have made from my latest favourite cookbook, “Sweet & Savoury Fat Bombs”,
Inside you will find recipes such as key lime cheesecake truffles, salted almond and coconut bark, how to make nut butters,
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.
Course Cakes and desserts, Snacks, Sweet treats
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Sugar-free mocha
Prep Time 10 minutes
Total Time 10 minutes
Servings
12
Calories 127 kcal
Ingredients
Mocha Ice Bombs
240 g cream cheese or mascarpone
4 tbsp powdered sweetener
2 tbsp cocoa unsweetened
60 ml strong coffee chilled
Chocolate coating
70 g 90% chocolate melted
28 g cocoa butter melted
Metric grams - US measurements
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.
Recipe 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.
