Chocolate bombs: learn the step-by-step recipe!

How about making a delicious and easy-to-prepare recipe in your kitchen? These are the chocolate bombs that we're going to teach you today!

Desserts we have recipes of the most varied types and tastes, for the sake of flavor and practicality we will show the recipe of chocolate bombs which you might find difficult just by the name.

However, here in Kitchen Manual There is no such thing as difficulty, see for yourself how the preparation method is error-free, especially with these tips we give you.

Ingredients to make chocolate bombs:

For the filling:

• 480 mL of Milk (2 cups)
• 3 Gems
• 90 g Sugar (1/2 cup)
• 30 g of cocoa powder (3 tablespoons)
• 37 g cornstarch (1/4 cup)
• 130 g chopped milk chocolate

For the chocolate bomb dough:

• 240 mL of Water (1 cup)
• 100 g Butter (5 tablespoons)
• 1 pinch of salt
• 10 g Sugar (2 teaspoons)
• 120 g of wheat flour (1 cup)
• 4 Eggs (approximately)

METHOD OF PREPARATION:

Filling:

1. First, sift the egg yolks. Then, in a pan, add the cornstarch and a portion of the milk and stir until it dissolves well.
2. Then add the remaining milk, the sifted egg yolks, the chocolate powder and the sugar, mixing everything very well.
3. Now put it on low heat without stopping stirring. As soon as it starts to boil, keep it on the heat for 2 more minutes.
4. Then take it out of the fire and enter with the chopped chocolate, stirring to melt, now transfer to a bowl and wrap in plastic wrap.

Pasta:

1. For the dough, add the water, butter, salt and sugar to a pan and put it on the heat. After turning off the heat, add the wheat flour, stirring constantly until it has a uniform texture.
2. Then turn the heat back on, letting the dough cook until it forms a compact ball, which takes between 3 and 5 minutes on high heat.
3. As soon as you transfer the dough to a container, stir it well to cool it down (you can use a mixer).
4. Once it has cooled, add the eggs one at a time, without stopping mixing. Be careful during this process because the dough often looks like it will fall apart, but little by little it will reach the consistency and shine it needs.
5. Now line a baking tray with parchment paper, wetting the bottom a little so the paper sticks.
6. Then, place the dough in a pastry bag with the nozzle you prefer (we used the C10 nozzle) and form the balls on the baking paper. Then place in the preheated oven (180°C) for 45 minutes or until golden brown.
7. After that, lower the oven to 160ºC and with the door ajar with a cloth, cook for 5 to 10 more minutes.
8. Then, while still inside, leave the door open to cool for a few minutes, without removing it from the oven.
9. Once warm, remove them from the baking paper and wait for them to cool completely. Next, put the filling in the piping bag.
10. With a bomb turned upside down, pierce it subtly using the tip of the nozzle on both ends, pressing the pastry bag and place the filling in the bombs.
11. Finally, remove the excess with your finger. Leave the wet top of these carolinas immersed in chocolate and let them dry completely.

Additional Information:

• Pasta: When adding all the eggs, the dough should be soft and shiny. If you add the 4th egg and the dough remains heavy, add 1 more egg.
• Balls: There is no secret or technique to making the balls. If upward peaks are formed, moisten your fingertips in water and gently press the peaks down.

But what are you going to do when the chocolate bombs? If I were you, I would get the items to make today and test them.

We believe that when you make this recipe you will see how easy it is to rock the kitchen.

Also see the two Brigadeiros cake that combines chocolate and white brigadeiro!!