Place a plate in the freezer.

Melt chocolate in a microwaveable bowl on high for 60 seconds. Stick a spoon in the chocolate to see if it's beginning to melt. If it is you will need to decrease the power percentage on your microwave down to 60 percent and continue.

Continue to warm up chocolate in 30 second intervals stirring between each time. This may take 2-4 times.

When you stir the chocolate and see it's mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth. Be careful not to burn the white chocolate.

Use a spoon to drop a dollop into the first cavity of the silicon mold. Use the back of the spoon to coat the mold completely. Wipe away any excess chocolate.

Repeat with the rest of the molds, then freeze for 10-15 mins.

Prepare your set up for the contents inside of the coffee bombs.

Remove plate and mold from the freezer. Place the second plate in the microwave for 2 mins on high to warm it up.

Carefully remove each half from the mold and set them on the now cold plate (this keeps them from melting).

Each cavity is one half of a bomb (you will be filling and then closing two halves together to create your Irish coffee creamer bombs).

In three of the halves, add in the rest of the ingredients for your bombs. Each bomb should have a 1 Tbsp of brown sugar, 1-2 tbsp of French vanilla creamer, and 1 Tbsp of Irish whiskey.

Connect the two ends of the bombs together using the warmed up plate to melt the rim of the spheres.

Alternatively, you can use leftover melted chocolate and pipe the two halves together:

Add leftover melted chocolate to a piping bag or a small Ziploc bag.Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag).Squeeze chocolate around the rim of the bottom half and simply place the other half on top.Using your finger, smooth the chocolate out. You can leave the chocolate bomb as is, or take the opportunity to add sprinkles or crushed candies.

If you use the piped chocolate method just remember if the chocolate is too hot it will burn ahole into your bomb, so watch your temperature.

If these Irish coffee creamer bombs are being made in advance they can be frozen and stored.