CHOCOLATE BOMB #desserts #chocolate #pumpkin #easy #bars

I made these Chocolate Bomb formula since I needed to test my new Half Sphere Silicone Cake Mold. 

You can make them utilizing any silicone molds. I do propose it to be silicone so you can without much of a stretch remove it from the form. 

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, finished off with chocolate ganache. It's extremely rich and chocolatey, two of my preferred things in a treat. 

To begin with, you need to begin by making the dulce de leche, if not utilizing locally acquired. That is the thing that normally takes the longest, on the grounds that you need to hang tight for it to chill off. You can without a doubt use dulce de leche from the store. That is up to you. I have directions roar.

Also try our recipe : Brie, Apple, and Honey Crostini #desserts #cakes #apple #honey #easy

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.

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