Add milk chocolate chips to a microwave-safe bowl and microwave at 50% powder for 60 seconds. Stir. Return to microwave and repeat the process until chocolate is melted and smooth. 

Spoon a dollop of chocolate into an egg cup. Drag the spoon up the sides of the cup in order to evenly coat. Repeat, filling 2 additional cups. You will not use all the chocolate. Freeze mold for 15 minutes. 

Remove from freezer and fill each cup with 1 tablespoon coffee, 1 tablespoon creamer and 1 more tablespoon coffee. Tamp the mold if you need the ingredients to settle and fit inside. 

Re-microwave the remaining chocolate if no longer soft. Add a dollop to the top of each cup and spread evenly. Freeze for 15 minutes. 

Remove from freezer and pull chocolate away from mold before inverting the mold and peeling it away from the cup. Place round side up on a piece of wax paper. 

Add dark chocolate chips to a sealable sandwich size bag. Microwave for 30 seconds at 50% powder and knead well. Repeat until completely melted. Snip the tip of the bag and drizzle on top of the bombs. Let set to harden. 

To use: Place into a mug and pour hot water onto the bomb. Mix well until all chocolate is melted.