Chocolate Bomb Delicious

Chocolate Bomb Delicious

You can make them using any silicone molds. I do suggest it to be silicone so you can easily take it out of the mold.

To make this Chocolate Bomb recipe, you will have to follow a lot of steps. But the results are so worth it. And the steps are not hard.

How To Make Chocolate Bombs

My Chocolate Bombs are filled with chocolate mousse, dulce de leche, and chocolate cake. Then, topped with chocolate ganache. It’s really rich and chocolatey, two of my favorite things in a dessert.

Here’s the schedule for making these:

First, you want to start by making the dulce de leche, if not using store-bought. That’s what usually takes the longest, because you have to wait for it to cool down. You can for sure use dulce de leche from the store. That’s up to you. I have instructions bellow.

This Chocolate Bomb is a rich chocolate dessert. Made of chocolate mousse, dulce de leche, and chocolate cake. Topped with chocolate ganache.

Course: Dessert

Cuisine: American

Keyword: chocolate, dulcedeleche, mousse

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes

Servings: 12 chocolate bombs

Calories: 450 kcal


Chocolate Shell

                   4 cups chopped dark chocolate 680 grams, 24 oz

Chocolate Mousse

                   1/4 cup heavy cream 60 ml

                   1/2 cup chopped dark or semi-sweet chocolate 85 grams, 3 oz

                   1/8 teaspoon fine sea salt

                   1/2 cup heavy cream 120 ml

                   2 tablespoons powdered sugar sifted

                   1/2 teaspoon vanilla extract

Dulce de leche

                   1 can of condensed milk* or

                   1/4 cup dulce de leche 66 grams, 2.3 oz

Chocolate Cake

                   1/2 cup all-purpose flour 63 grams, 2.25 oz

                   1/4 teaspoon fine sea salt

                   1 1/2 tablespoons cocoa powder

                   1/4 teaspoon baking soda

                   1/2 teaspoon vanilla extract

                   1/4 cup butter 1/2 stick, 56 grams, 2 oz

                   1/2 cup sugar 200 grams, 3.5 oz

                   1 egg

                   1/2 teaspoon vanilla extract

                   1/4 cup brewed coffee or hot water if you don’t want to use coffee

Chocolate Ganache

                   60 grams heavy cream 1/4 cup

                   60 grams chopped dark chocolate 1/3 cup


Chocolate Shell

1.               We are going to temper the chocolate for the shells.

2.               Start by chopping the chocolate very finely.

3.               Add 3/4 of the chocolate to a double boiler.

4.              Melt it, stirring constantly, over barely simmering water, until it reaches 114F-118F. (or 105F-113F for milk and white chocolate).

5.              Add the remaining 1/4 of the chopped chocolate to melted chocolate. Do this slowly. Add a bit, stir until melted, and then proceed to adding more.

6.              Keep stirring until chocolate reaches 82F-84F. If using milk or white chocolate, it should reach about 81F. Note that this might take some time. Be patient and add the chocolate slowly.

Full Recipe:Click Here


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