MOCHA ICE BOMBS

Mocha ice bombs are beautiful and incredibly sumptuous. I couldn’t believe how easy they were to make. We were away on holiday at the time so as you can imagine, I had very little kitchen equipment, nor time.

It took me 10 minutes to make the mocha ice bombs, then a few more minutes to dip them in the dark chocolate coating. By dinner time, they were ready to indulge (and we did).

TOP TIP :: If you want these to be even lower in carbs, you can use this sugar free chocolate coating instead of 90% chocolate.

If you are new to fat bombs you’ll be wondering what the heck? Why o why would we want to eat more fat? Well it is imperative too understand when we go low carb (and only moderate protein) then we want to increase our healthy fats to keep us fuller for longer. Fat doesn’t make you fat, a high carb diet does.

Also remember, eat healthy fats ONLY until full. Only increase your healthy fats once you have lowered your carbs.

Do not eat fat to excess, stop when full and ONLY eat when you are truly hungry. It takes a while to get over our fat phobia but once you do, you will understand it is they key to satiety and appetite control.

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.

Ingredients

Mocha Ice Bombs

  • 240 g cream cheese or mascarpone
  • tbsp powdered sweetener
  • 2 tbsp cocoa unsweetened
  • 60 ml strong coffee chilled

Chocolate coating

  • 70 g 90% chocolate melted
  • 28 g cocoa butter melted

Instructions

  1. Mocha ice bombs can be made in a food processor, or in a mixing bowl using a hand blender.
  2. Add the coffee to the cream cheese (or mascarpone) the cocoa, and sweetener.
  3. Pulse or blend until smooth.
  4. 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

  1. Mix the melted chocolate and cocoa butter together.
  2. Roll each ice bomb in the chocolate coating and place back on the lined tray/plate.
  3. 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.

Source

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