Gilded Espresso Toffee Pebble Bombs

 

Ingredients

For the Espresso Cake Bombs:

* 1 1/4 cups all-purpose flour

* 1 tsp baking powder

* 1/4 tsp salt

* 1/2 cup unsalted butter, softened

* 3/4 cup brown sugar

* 2 large eggs

* 1 tsp vanilla extract

* 2 tbsp espresso powder

* 1/4 cup whole milk

For the Toffee Center:

* 1/2 cup toffee bits

* 2 tbsp heavy cream

* 1 tbsp brown sugar

For the Gilded Chocolate Shell:

* 2 cups milk chocolate, melted

* 1 tbsp coconut oil

* 1 tsp edible gold shimmer dust

For Garnish:

* Crushed toffee pieces

* Espresso powder dusting

* Gold sugar crystals

Directions

1. Preheat oven to 350°F (175°C). Grease silicone half-

sphere molds or mini cake molds.

2. Whisk flour, baking powder, salt, and espresso powder

in a bowl.

3. Beat butter and brown sugar until fluffy. Add eggs one

at a time, then mix in vanilla extract.

4. Alternate dry ingredients with milk until the batter is

smooth.

5. Fill molds halfway with batter.

6. Warm toffee bits, heavy cream, and brown sugar in a

small saucepan until slightly melted and sticky.

7. Spoon a small amount of toffee filling into each mold

and cover with remaining batter.

8. Bake for 18–20 minutes until firm and lightly golden.

Cool completely.

9. Stir melted milk chocolate with coconut oil and gold

shimmer dust until glossy.

10. Coat cooled cake bombs fully with the chocolate

shell.

11. Finish with crushed toffee pieces, espresso powder

dusting, and gold sugar crystals before serving.