Ingredients and Weight:
- Ground coffee (fine grind): 250g
- Pumpkin puree: 150g
- Pumpkin pie spice: 1 tbsp
- Condensed milk: 100g
- White chocolate chips: 200g
- Silicone sphere molds (2" diameter)
Preparation Time:
Cooking Time:
- 1 hour (including cooling time)
Difficulty Level:
Preparation Method Steps:
- Brush silicone molds with melted white chocolate and refrigerate for 10 minutes.
- Heat pumpkin puree, pumpkin pie spice, and condensed milk in a saucepan over medium heat until smooth and bubbling.
- Remove from heat and stir in ground coffee until fully incorporated.
- Spoon the mixture into the chocolate-lined molds and top with another layer of melted white chocolate.
- Freeze for at least 30 minutes, or until solid.
- Remove from molds and serve.
Nutritional Information:
- Calories: 250 per bomb
- Fat: 15g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Creamy and decadent
- Rich pumpkin and coffee flavors
- Perfect for coffee lovers and fall enthusiasts
User Comments:
- "These were the perfect treat for a cozy fall evening!"
- "The pumpkin spice flavor was just right, not too overpowering."
- "It's like having a warm pumpkin-spice latte in a bite!"
Special Precautions and Tips:
- Use a fine grind coffee for a smoother texture.
- Refrigerate the chocolate-lined molds before filling to prevent the chocolate from melting.
- If the molds are not silicone, grease them lightly before lining with chocolate.
