Mocha ice bombs can be made in a food processor, or in a mixing bowl using a hand blender. Add the coffee to the cream cheese (or mascarpone) the cocoa, and sweetener.

Pulse or blend until smooth. To make the ice bomb shape, roll about 2 tbsp of the mocha ice bomb mixture and place them onto a try or plate lined with baking parchment

Chocolate coating: Mix the melted chocolate and cocoa butter together. Roll each ice bomb in the chocolate coating and place back on the lined tray/plate.

Place in the freezer for 2 hours, or until set.