Collagen Coffee Chocolate Bomb Recipe

Coffee, collagen, and chocolate? That’s three of our favourite issues in a single recipe!

While this chocolate bomb recipe may sound too good to be true, you can also make this decadent espresso improve at house utilizing your collagen espresso creamer from Primal Kitchen. Delight brunch visitors or add just a little magnificence to a weekday brew with Collagen Coffee Chocolate Bombs. All you want is a couple of elements and a sizzling chocolate bomb mould.

Made with tempered chocolate, these “bombs” soften into sizzling espresso and infuse your cup with velvety, wealthy taste… plus, all of the collagen protein advantages from a scoop of Collagen Fuel®. Add just a little magnificence to your caffeine repair with this crave-worthy espresso bomb recipe!

What Is a Chocolate Bomb?

A chocolate bomb is a hole orb fabricated from tempered chocolate and full of a tasty shock—on this case, Collagen Fuel! When you drop it in sizzling espresso, the chocolate melts, releasing the scrumptious contents. From there, you’ll be able to stir or use a frother or immersion blender to combine all of it collectively. Voila, your extraordinary espresso is now a deluxe espresso beverage price bragging about!

Collagen Chocolate Bomb Recipe

Makes: 4 collagen espresso bombs

Ingredients

• 200g 85% chocolate bar (see notes for forms of chocolate)
• 1/4 cup coconut milk powder
• 4 scoops Primal Kitchen Vanilla, Hazelnut or Chocolate Collagen Fuel
• 24-32 oz. of your favourite espresso

Optional additions:

• Whipped coconut cream
• Vanilla extract or powder
• Milk of selection
• Liquid stevia or monk fruit

Directions

Step 1: How to Temper Chocolate

Start by chopping your chocolate. To mood utilizing a double boiler:

1. Fill a pot with a couple of inches of water and place it in your stovetop over medium warmth.
2. Place a heat-safe bowl on prime of the pot. It ought to be just a little greater than the pot, and the underside of the bowl ought to sit properly inside the highest of the pot. Pour about 2/3 of your chopped chocolate into the pot.
3. Use a spatula to stir the chocolate because it melts within the bowl. When the chocolate is sort of melted, use a meals thermometer to check the temperature of the chocolate. When the melted chocolate reaches 115 levels Fahrenheit (46 levels Celsius), shortly take away the bowl from the warmth.
4. Add the remaining chocolate to the bowl just a little at a time, stirring constantly to advertise the remainder of the chocolate melting. This may even assist settle down the melted chocolate barely.
5. Once the entire chocolate has been added and the temperature of the melted chocolate reaches 80 to 82 levels Fahrenheit (26 to twenty-eight Celsius), place the bowl again on the pot.
6. Stir till the melted chocolate reaches 88 to 89 levels Fahrenheit (31 to 32 Celsius), then shortly take away it from the warmth once more. Now your chocolate is tempered and able to use!

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

I like to recommend utilizing a 2-inch or 2.5-inch silicone mould for the espresso bombs.

Use a silicone brush to brush the chocolate everywhere in the insides of every of the spherical molds. This recipe will make 4 or 5 espresso bombs relying on the dimensions of the mould you utilize and the way a lot chocolate you utilize in every mould, so you have to to “paint” the insides of 8 to 10 molds whole. I’d advocate beginning with 8. You can at all times make a further one when you’ve got further chocolate.

Once you’ve got made your first chocolate layer, place the mould(s) within the fridge for five to 10 minutes to harden.

Remove the molds from the fridge and repeat the method of brushing the chocolate contained in the molds, actually specializing in increase the chocolate close to the edges. Place the molds again within the fridge.

At this level, you’ll be able to try to take away the chocolate from the molds, or paint the chocolate within the molds a 3rd time. I’d advocate 3 instances whole to verify your chocolate is thick sufficient and stays intact. Refrigerate one final time for about quarter-hour.

Once chilled and set, fastidiously take away every of the spherical halves from the molds.

Step 3: Fill the Coffee Bombs

In a small bowl, mix the coconut milk powder and collagen powder. Scoop the combination into 4 (or 5, in case you made 10) of the chocolate halves.

Brush just a little melted chocolate on the skin rim of 1 empty chocolate half, then fastidiously press it on prime of one of many stuffed halves to create a sphere. If you’d like, you’ll be able to brush some chocolate across the outdoors of the place the edges joined and roll it in just a little collagen powder or coconut milk powder, as proven within the image beneath.

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

Step 4: Enjoy a Collagen Coffee Chocolate Bomb!

Brew your favourite espresso. Pour just a little in a mug after which add the collagen espresso bomb. Top with extra espresso till the chocolate sphere melts and the contents come out. Use just a little immersion blender or frother to mix the whole lot up.

Optionally, add your favourite milk to the espresso and/or prime with whipped cream or coconut cream. Enjoy instantly.

Notes:

• I like to recommend utilizing a chocolate bar fairly than chocolate chips for this recipe. The chopped bar will soften higher and have extra success being tempered. I used a really darkish chocolate bar. Using a low-carb chocolate bar (e.g., Lily’s) would most likely work as nicely.
• If you’ll be able to tolerate dairy, be at liberty to make use of common milk powder as a substitute of coconut milk powder.

Learn extra about collagen protein advantages:

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Description

These chocolate “bombs” soften into sizzling espresso and infuse your cup with velvety, wealthy taste… plus, all of the collagen protein advantages from a scoop of Primal Kitchen Collagen Fuel®.

200g 85% chocolate bar (see notes for forms of chocolate)

1/4 cup coconut milk powder

4 scoops Primal Kitchen Vanilla, Hazelnut or Chocolate Collagen Fuel

24–32 oz. of your favourite espresso

Step 1: How to Temper Chocolate

Start by chopping your chocolate. To mood utilizing a double boiler:

1. Fill a pot with a couple of inches of water and place it in your stovetop over medium warmth.
2. Place a heat-safe bowl on prime of the pot. It ought to be just a little greater than the pot, and the underside of the bowl ought to sit properly inside the highest of the pot. Pour about 2/3 of your chopped chocolate into the pot.
3. Use a spatula to stir the chocolate because it melts within the bowl. When the chocolate is sort of melted, use a meals thermometer to check the temperature of the chocolate. When the melted chocolate reaches 115 levels Fahrenheit (46 levels Celsius), shortly take away the bowl from the warmth.
4. Add the remaining chocolate to the bowl just a little at a time, stirring constantly to advertise the remainder of the chocolate melting. This may even assist settle down the melted chocolate barely.
5. Once the entire chocolate has been added and the temperature of the melted chocolate reaches 80 to 82 levels Fahrenheit (26 to twenty-eight Celsius), place the bowl again on the pot.
6. Stir till the melted chocolate reaches 88 to 89 levels Fahrenheit (31 to 32 Celsius), then shortly take away it from the warmth once more. Now your chocolate is tempered and able to use!

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

We advocate utilizing a 2-inch or 2.5-inch silicone mould for the espresso bombs.

Use a silicone brush to brush the chocolate everywhere in the insides of every of the spherical molds. This recipe will make 4 or 5 espresso bombs relying on the dimensions of the mould you utilize and the way a lot chocolate you utilize in every mould, so you have to to “paint” the insides of 8 to 10 molds whole. I’d advocate beginning with 8. You can at all times make a further one when you’ve got further chocolate.

Once you’ve got made your first chocolate layer, place the mould(s) within the fridge for five to 10 minutes to harden.

Remove the molds from the fridge and repeat the method of brushing the chocolate contained in the molds, actually specializing in increase the chocolate close to the edges. Place the molds again within the fridge.

At this level, you’ll be able to try to take away the chocolate from the molds, or paint the chocolate within the molds a 3rd time. I’d advocate 3 instances whole to verify your chocolate is thick sufficient and stays intact. Refrigerate one final time for about quarter-hour.

Once chilled and set, fastidiously take away every of the spherical halves from the molds.

Step 3: Fill the Coffee Bombs

In a small bowl, mix the coconut milk powder and collagen powder. Scoop the combination into 4 (or 5, in case you made 10) of the chocolate halves.

Brush just a little melted chocolate on the skin rim of 1 empty chocolate half, then fastidiously press it on prime of one of many stuffed halves to create a sphere. If you’d like, you’ll be able to brush some chocolate across the outdoors of the place the edges joined and roll it in just a little collagen powder or coconut milk powder.

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

Step 4: Enjoy a Collagen Coffee Chocolate Bomb!

Brew your favourite espresso. Pour just a little in a mug after which add the collagen espresso bomb. Top with extra espresso till the chocolate sphere melts and the contents come out. Use just a little immersion blender or frother to mix the whole lot up.

Optionally, add your favourite milk to the espresso and/or prime with whipped cream or coconut cream. Enjoy instantly.

Notes

We advocate utilizing a chocolate bar fairly than chocolate chips for this recipe. The chopped bar will soften higher and have extra success being tempered. We used a really darkish chocolate bar. Using a low-carb chocolate bar (e.g., Lily’s) would most likely work as nicely.

If you’ll be able to tolerate dairy, be at liberty to make use of common milk powder as a substitute of coconut milk powder.

Nutrition

• Serving Size: 1 chocolate bomb
• Calories: 213
• Sugar: 5.5g
• Sodium: 247g
• Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 29g
• Fiber: 8g
• Protein: 3g
• Cholesterol: 5mg
• Net Carbs: 21g

Keywords: Coffee, Collagen

About the Author

A meals blogger, recipe developer, and private chef primarily based in Missouri, Priscilla makes a speciality of low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and observe her meals adventures on Instagram and Pinterest.

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