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
  

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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