Melt the chocolate in a microwavable bowl for 60 seconds.
Remove bowl from microwave and stick a spoon into it to see if its beginning to melt. If it has begun melting, reduce the power on your microwave and continue with the melting process.
Continue to warm up chocolate in 30 second intervals, stirring between each interval until fully melted.
Stir chocolate until smooth and all lumps are gone.
Use a spoon to drop a dollop of chocolate into each cavity on the mold. Make sure each cavity is covered completely.
Wipe off any excess and freeze for 15 minutes.
Remove 1st plate and mold from freezer.
Place the second plate into the microwave for 2 minutes.
Carefully remove each half of chocolate from the mold. Place on the frozen plate to prevent melting.
Add coffee creamer to one half of the chocolate mold, as much as you would like.
Use the warm plate to melt the ends of another half of the chocolate half circle. Connect this half to the half chocolate mold you filled with coffee creamer.
Decorate the bomb. You can use the piping bag to drizzle any leftover chocolate.
If you do not cover the entire cavity mold with chocolate your two halves will not connect.Make sure to take extra care to bring the melted chocolate all the way up all the sides.You should not be able to see the color of the inside of the molds, if you can your bomb wont be as sturdy.
If cocoa bombs are being made in advance they can be frozen and stored.
Do not overheat the chocolate.
Freezing a plate will help make sure your coffee bombs don't melt once you unmold them.