Place chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
Place a spoonful of melted chocolate inside each silicone mold cup and use the back of the spoon to spread the chocolate up the sides of the mold. Set the remaining chocolate aside for sealing and decorating the bombs.
Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
When the chocolate is set, carefully remove each of the chocolate pieces from the mold. Add around one tablespoon of instant espresso powder to each piece of chocolate.
Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate.
Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
Melt the white chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate.
Allow the chocolate decorations to set before using, around 1 hour.
To use Mocha Bombs:
Place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
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Notes
You may substitute instant coffee for the espresso powder.