Dark Chocolate Espresso Cheesecake Bombs with LiquidCenter

Ingredients

For the Espresso Cheesecake:

10 oz cream cheese, softened

1/3 cup powdered sugar

1 tbsp instant espresso powder

1 tsp vanilla extract

1 cup heavy cream, whipped to stiff peaks

For the Liquid Espresso Center:

1/4 cup strong brewed espresso, cooled

2 tbsp chocolate ganache or chocolate syrup

1 tsp honey

For the Dark Chocolate Coating:

1.5 cups dark chocolate chips (60% cacao or higher)

2 tbsp coconut oil

1/2 tsp flaky sea salt

For Garnish (optional):

6 chocolate-covered espresso beans

1/2 tsp gold luster dust

Directions

Whisk together the cooled espresso, chocolate ganache,

and honey. Pour into small sphere or hemisphere silicone

molds and freeze for at least 4 hours until completely

solid.

In a medium bowl, beat the cream cheese, powdered

sugar, espresso powder, and vanilla until smooth and the

espresso powder has fully dissolved.

Gently fold the whipped heavy cream into the espresso

cream cheese mixture until no white streaks remain.

Fill large dome silicone molds halfway with the

cheesecake mixture. Place one frozen liquid center into

the middle of each dome and cover with more

cheesecake mixture, smoothing the base.

Freeze the bombs for at least 6 hours or overnight until

very firm.

Melt the dark chocolate chips and coconut oil together in

the microwave in 30-second intervals, stirring until

glossy. Let the chocolate cool slightly to room

temperature.

Remove the frozen domes from the molds. Place them

on a wire rack over a tray and pour the melted dark

chocolate over each to coat completely.

Sprinkle a tiny pinch of flaky sea salt on top before the

chocolate sets.

Garnish with an espresso bean and a touch of gold dust.

Let thaw in the refrigerator for 2 hours so the center

returns to a liquid state before serving.