Chocolate Bomb #desserts #treats

You can make them utilizing any silicone molds. I do recommend it to be silicone so you can without much of a stretch remove it from the shape. To make this Chocolate Bomb formula, you should follow a great deal of steps. Be that as it may, the outcomes are so justified, despite all the trouble. What's more, the means are not hard.

My Chocolate Bombs are loaded up with chocolate mousse, dulce de leche, and chocolate cake. At that point, bested with chocolate ganache. It's extremely rich and chocolatey, two of my preferred things in a sweet.

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

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Ingredients
Chocolate Shell

• 3 cups chopped dark chocolate 525 grams, 18.5 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 100 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

Instructions
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.
7. 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)
8. 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

1. Make a ganache by placing chopped chocolate, heavy cream, and salt over a double boiler. Keep stirring mixture to ensure it will melt evenly.
2. 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.
3. 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.
4. Once ganache has come to room temperature, you can proceed with whipping 1/2 cup of heavy cream with powdered sugar and vanilla extract.
5. Whip on medium-high until stiff peaks form.
6. 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.
7. 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.
8. 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

1. There are many 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.
2. Alternatively, you can put the sealed can in a pressure cooker, filled with water a bit below 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.
3. Store leftovers in a container in the fridge for up to 15 days.

Chocolate Cake

1. Line a 9x13” cake pan with a piece of parchment paper.
2. Pre-heat oven to 350F.
3. Sift flour, salt, baking soda, and cocoa powder together.
4. With an electric mixer, cream butter for about 45 seconds on medium high speed.
5. Add sugar, and cream until mixture is fluffy and lightened in color, about 1 minute.
6. Add egg and vanilla. Mix until incorporated.
7. Add dry ingredients and stir with a spatula, by hand.
8. If you see lots of lumps, use a whisk to gently smooth them out.
9. Add hot coffee, or water to the batter. Mix until combined.
10. Pour onto prepared pan.
11. Bake for about 10 minutes. After 8 minutes in, keep checking, and rotate cake if necessary.
12. Let cake cool down.

Chocolate Ganache

1. Place chopped chocolate in a bowl.
2. Heat heavy cream until it almost comes to a boil.
3. Pour over chopped chocolate.
4. Let it sit for 1 minute.
5. Stir until completely melted.
6. Set aside to cool. Ganache should cool completely before you pour it over Chocolate Domes. Test its consistency by pouring a small drop over a chocolate dome. If it seems too runny, place ganache in the fridge for a few minutes, stir, and check for consistency again. If ganache seems too stiff and not dripping enough, place it in the microwave for just a few seconds at a time. I am talking like 4 seconds at a time, stirring in between, and checking for consistency.

To assemble

1. When assembling this, have all elements ready to go.
2. You will need silicone pans to do this.
3. These are the pans I used. If using different a different pan, you might need to make adjustments to the following directions. You are simply going to adjust the amount of mousse, or the amount of dulce de leche, and the size of your cake rounds according to the size of your pans.
4. Place mousse in a piping bag, or have it in a bowl with a spoon right next to it.
5. Have your chocolate in temper, which is why tempering the chocolate should be the last thing you do. Because it will lose temper as it sits, and you will have to re temper it, which takes some time.
6. Have your dulce de leche in a piping bag, or in a bowl, with a spoon ready to go.
7. Have your cake rounds cut out. Cut out circles with a 2 1/2” cookie cutter. You will need 12 cake rounds if using the same size pans I am using.
8. Start by using a spoon to cover the surface of your cavity with chocolate. Spread it evenly.
9. Place pans in the freezer for about 15 minutes, until solid.
10. You can try to keep the chocolate in a warm place while you wait for the shells to solidify, maybe over the pan of water you used for the double boiler, since the water will still be hot from when you had it simmering earlier. This way you don’t have to re-temper your chocolate to finish making the bottom part of the domes.
11. Remove pans from the freezer, pour a little bit of mousse in each cavity, about 1 tablespoon.
12. Place in the freezer for about 5 minutes.
13. Remove from the freezer and pipe some dulce de leche over mousse, in the center. You will use about 1 teaspoon each.
14. Place the cake round on top of dulce de leche.
15. Cover with more tempered chocolate, spread it with a spatula in order to obtain a smooth bottom that won’t be crooked once you flip them over.
16. Leave them in the freezer for a few hours.
17. Remove and flip over.
18. Pour ganache on top. Serve.
19. Store in the fridge in an air tight container for up to 4 days.
20. I like to serve mine immediately after I am done assembling it, because once you start storing your chocolate bombs in the fridge, they will sweat after you let them sit at room temperature, because that’s what chocolate does. Either way, it’s not a huge deal.

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