Break the chocolate into small pieces and place it in a microwave-safe bowl. Microwave it for 20-30 second intervals, mixing at each interval. The chocolate can also be melted using a double-boiler.
Pour the chocolate into the half sphere mold and use a spoon to spread it evenly over the inside of each sphere.
Use the flat back of a butterknife to smooth the edges of the mold. Place the mold in the fridge for 20-30 minutes, until the chocolate has fully set.
Repeat steps 2 and 3, to create a second layer of chocolate. This will prevent the chocolate shell from breaking during unmolding and assembly. When smoothing the edges of the mold with the butter knife, ensure that the edges of the shell are 1-3 mm thick. This will allow both halves to securely stick together in the following steps.
Gently unmold the chocolate shells and rest them on a plate or on top of small glasses, which will support the spherical shape very well and keep it from wobbling away.
Pour 1 tbsp of instant coffee powder and, if desired, ½ tsp of powdered coffee creamer, into each shell.
Re-melt some of the remaining melted chocolate and spread it onto the ridges of the filled shell. Place and empty shell on top, press gently to seal and place the mocha bomb into the fridge for 10 minutes, or until the chocolate seal has set.
To decorate, drizzle or spread some more chocolate on top. The chocolate should be melted, but cooled to room temperature, so that it doesn’t melt the chocolate shell. Sprinkle some sprinkles or dust some luster dust on top, if desired. Then chill the mocha bomb in the fridge for another 10 minutes.
Store the mocha bombs in the fridge until ready to use. To serve, place the mocha bomb into a mug and pour hot milk or boiling water on top. Stir and enjoy your coffee!