Cappuccino Bomb

Preheat the oven to 350°F

In a saucepan, combine the water and butter and bring to a boil

Remove from heat, add the flour, mix well, and return to heat, stirring constantly until the dough comes together and is cooked

Let it cool

Transfer the dough to a mixing bowl, adding the eggs one at a time, and beating well after each addition

Place the dough in a piping bag with a star tip and pipe the cappuccino bombs onto an ungreased baking sheet

Bake for about 20 minutes or until the cappuccinos are golden brown

Remove and let cool

Filling

In a heatproof bowl, melt the white chocolate and milk over simmering water, stirring until smooth

Add the instant coffee and mix well

Make a cut in the cappuccino bombs and fill with the filling

Cover with chocolate glaze and serve with whipped cream.