Chocolate Bomb

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
    Chocolate Bomb

INSTRUCTIONS

  1. Chocolate Shell
  2. We are goìng to temper the chocolate for the shells.
  3. Start by choppìng the chocolate very fìnely.
  4. Add 3/4 of the chocolate to a double boìler.
  5. ......
  6. ......
  7. Get full recipe >> CLICK HERE

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