This post was made in collaboration with Nespresso.
Christmas spiced coffee with a chocolate bomb – a recipe for the most delicious spiced Christmas coffee with gingerbread flavour. It is a different and really lovely way to enjoy a cup of coffee, and a good alternative to dessert. Getting “a little something sweet with your coffee” is fully covered here, as the coffee is poured over a chocolate bomb filled with warm spices, topped with whipped cream and decorated with gingerbread cookies.
I used one of Nespresso’s festive limited edition capsules, Italia Amaretti, which goes really well with its sweet notes of almond and vanilla. I brewed it in a Vertuo Next machine, which can make everything from a small espresso to a large mug, and even a whole carafe. It is a real treat when the coffee is poured over the chocolate bomb, which opens and slowly melts into the coffee, so the spices blend with it. Maybe this is the coffee for your Christmas get-together?
I made the chocolate bombs with 70% dark chocolate, but you can use any chocolate. If you use a very light, sweet chocolate, you may not need the extra sugar inside the bombs. Also try my hot chocolate bombs. Enjoy!
Christmas spiced coffee with a chocolate bomb
Ingredients
Chocolate bombs (4)
Instructions
Chocolate bombs
Chop the chocolate into small pieces, unless it is in drops. Melt half of the chocolate in a bowl over a water bath until it reaches 50°C. Put the other half in a bowl. Pour the melted chocolate over the chopped chocolate a little at a time, stirring as you go. The chocolate should be 31-33°C. Spread the chocolate in half-sphere silicone moulds. You need 8 halves in total. Spread the chocolate well up the sides and turn the mould upside down so excess chocolate can drip off. Chill until set, then carefully release the halves.
Gingerbread spice
Mix the spices and sugar.
How to assemble the chocolate bombs
Fill 4 of the halves with gingerbread spice. Place the other halves briefly on the bottom of a warm pan so the edges melt a little, then place them on top of the filled halves. Chill until serving.
Put a chocolate bomb in a cup and pour hot coffee over it. Stir well and top with whipped cream, a gingerbread cookie and a sprinkle of gingerbread spice. Enjoy!
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