6 Shares
Chocolate Bomb
Chocolate Bomb
Healthy recipes offer you Chocolate Bomb, we hope you like it
No ratings yet
Course: Dessert
Cuisine: American
Keyword: Chocolate Bomb
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Ingredients
- 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 SEMÌ-SWEET CHOCOLATE 85 GRAMS, 3 OZ
- 1/8 TEASPOON FÌNE SEA SALT
- 1/2 CUP HEAVY CREAM 120 ML
- 2 TABLESPOONS POWDERED SUGAR SÌFTED
- 1/2 TEASPOON VANÌLLA EXTRACT
- DULCE DE LECHE
- 1 CAN OF CONDENSED MÌLK* 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 FÌNE SEA SALT
- 1 1/2 TABLESPOONS COCOA POWDER
- 1/4 TEASPOON BAKÌNG SODA
- 1/2 TEASPOON VANÌLLA EXTRACT
- 1/4 CUP BUTTER 1/2 STÌCK, 56 GRAMS, 2 OZ
- 1/2 CUP SUGAR 200 GRAMS, 3.5 OZ
- 1 EGG
- 1/2 TEASPOON VANÌLLA EXTRACT
- 1/4 CUP BREWED COFFEE OR HOT WATER ÌF YOU DON’T WANT TO USE COFFEE
- CHOCOLATE GANACHE
- 60 GRAMS HEAVY CREAM 1/4 CUP
- 60 GRAMS CHOPPED DARK CHOCOLATE 1/3 CUP
Instructions
- CHOCOLATE SHELL
- WE ARE GOÌNG TO TEMPER THE CHOCOLATE FOR THE SHELLS.
- START BY CHOPPÌNG THE CHOCOLATE VERY FÌNELY.
- ADD 3/4 OF THE CHOCOLATE TO A DOUBLE BOÌLER.
- MELT IT, STIRRING CONSTANTLY, OVER BARELY SIMMERING WATER, UNTIL IT REACHES 114F-118F. (OR 105F-113F FOR MILK AND WHITE CHOCOLATE).
- 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.
- 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.
- ONCE CHOCOLATE REACHES THIS TEMPERATURE, SET IT OVER THE DOUBLE BOILER, WITH BARELY SIMMERING WATER, STIRRING CONSTANTLY, FOR JUST A FEW BRIEF MOMENTS, UNTIL CHOCOLATE REACHES 88F-90F. (84F-86F FOR MILK, AND 82F-84F FOR WHITE CHOCOLATE)
- THAT’S WHEN YOUR CHOCOLATE IS IN TEMPER. TEST IT OUT BY SMEARING A BIT OF THE CHOCOLATE OVER A PIECE OF PARCHMENT PAPER. IF IT DRIES SHINY AND BRIGHT, IT’S IN TEMPER. IF IT DRIES AND BECOMES DULL AND WHITE, IT’S NOT IN TEMPER.
- CHOCOLATE MOUSSE
- MAKE A GANACHE BY PLACING CHOPPED CHOCOLATE, HEAVY CREAM, AND SALT OVER A DOUBLE BOILER. KEEP STIRRING MIXTURE TO ENSURE IT WILL MELT EVENLY.
- ALTERNATIVELY, YOU CAN USE THE MICROWAVE AND INSERT THE MIXTURE IN THE MICROWAVE AT 20 SECOND INTERVALS, STIRRING IN BETWEEN, UNTIL CHOCOLATE HAS MELTED AND THE GANACHE IS SMOOTH.
- LEAVE GANACHE ON THE COUNTER UNTIL IT COOLS DOWN TO ROOM TEMPERATURE. IT SHOULDN’T BE WARM. STIR IT OCCASIONALLY TO ENSURE EVEN COOLING, AND TO PREVENT A SKIN FROM FORMING.
- ONCE GANACHE HAS COME TO ROOM TEMPERATURE, YOU CAN PROCEED WITH WHIPPING 1/2 CUP OF HEAVY CREAM WITH POWDERED SUGAR AND VANILLA EXTRACT.
- WHIP ON MEDIUM-HIGH UNTIL STIFF PEAKS FORM.
- A HUGE TIP I CAN GIVE YOU IS HAVING VERY COLD HEAVY CREAM WHEN YOU WHIP IT. INSERT THE HEAVY CREAM IN THE FREEZER FOR A FEW MINUTES BEFORE WHIPPING IT. HAVING YOUR BOWL AND WHIP COLD WILL ALSO CONTRIBUTE TO A BETTER WHIPPED CREAM.
- POUR WHIPPED CREAM OVER COOLED GANACHE. FOLD SLOWLY UNTIL COMPLETELY INCORPORATED AND YOU DON’T SEE ANY WHITE STREAKS, BUT DON’T OVERMIX THE MOUSSE.
- LINE A LARGE PIPING BAG WITH A ROUND TIP. FILL IT UP WITH THE MOUSE. THIS WILL HELP YOU POUR THE MOUSSE INTO THE SILICONE CUPS LATER. IF YOU PREFER, YOU CAN SIMPLY LEAVE THE MOUSSE IN A BOWL AND SPOON IT ONTO YOUR SILICONE CUPS.
- DULCE DE LECHE
- THERE ARE TONES OF WAYS YOU CAN GO ABOUT MAKING HOMEMADE DULCE DE LECHE FROM A CAN OF CONDENSED MILK. ONE WAY OF DOING THIS IS TO POUR THE CONDENSED MILK IN A GLASS BAKING DISH, AND BAKE AT 350F, OVER A WATER BATH, AND COVERED WITH A PIECE OF ALUMINUM FOIL FOR ABOUT 2-3 HOURS, STIRRING IN BETWEEN, UNTIL I ACHIEVE MY DESIRED COLOR AND CONSISTENCY. CHOOSE A SMALL BAKING DISH IF YOU ARE ONLY BAKING THE ONE CAN OF CONDENSED MILK.
- ALTERNATIVELY, YOU CAN PUT THE SEALED CAN IN A PRESSURE COOKER, FILLED WITH WATER A BIT BELLOW CAPACITY. COOK OVER MEDIUM-LOW HEAT FOR ABOUT 25 MINUTES. LET THE CAN COOL COMPLETELY BEFORE OPENING IT! THIS IS VERY IMPORTANT! I LEAVE MY CAN SUBMERGED IN THE WATER UNTIL COOL ENOUGH TO BE HANDLED.
- STORE LEFTOVERS IN A CONTAINER IN THE FRIDGE FOR UP TO 15 DAYS.
- DID YOU FIND THIS POST USEFUL? WANT TO GET BACK TO THIS PAGE LATER? SAVE THIS PIN BELOW TO YOUR RECIPES BOARD ON PINTEREST!
6 Shares