Sinful chocolate bombs for Christmas
Festivals are occasions where one can totally forget about calories and indulge in all the celebratory food. Christmas brings with it a wide array of delicious foods that you can choose from. And while there’s going to be a variety of traditional Christmas special delicacies, here’s a simple and easy recipe of chocolate bomb that makes for a quick but tempting dessert.
Ingredients:
250 gm whipped cream
250 gm cooking chocolate, melted
4 egg yolks
150 ml milk
25 gm gelatin
25 gm sugar
1 cup cold water
Chocolate sponge, cut into rounds
Method:
1. Keep the whipped cream aside in the fridge to cool.
2. Warm the milk in a pan, upto 50-60 degree Celsius.
3. Mix egg yolks and sugar together but do not whisk them vigorously.
4. Add cold water into the gelatin. (TIP: Always remember to ad only cold water in gelatin) and mix the cold water and gelatin together. (TIP: Ration of gelatin to cold water
should 1:3. For 25g of gelatin you will need 75ml of water)
5. Keep the gelatin aside. Now add warm milk into the egg yolk and sugar mixture and mix well. (TIP: Ensure that the milk is not hot when adding to the egg yolks or else they will get cooked immediately) Keep this mixture aside.
6. Melt the gelatin mixture for 30 sec in a microwave and add the melted gelatin into the milk, egg yolk and sugar mixture. Mix well (TIP: Ensure that the gelatin is well melted or else there will be lumps in the mixture).
7. Add the melted cooking chocolate into the mixture. Mix well immediately or else the chocolate will stiffen in the mixture.
8. Add the whipped cream into the chocolate mixture in parts and fold the mixture together.
9. Use a whisk to smoothen the mixture if there are any lumps.
10. Transfer the mixture into a piping bag to fill it into the molds. (TIP: In case of unavailability of piping bag, you can pour mixture into the molds with a ladle also remember to never fill the molds to the brim and leave some space for the sponge base).
11. Place the chocolate sponge on top of the mixture, and press it gently with a finger.
12. Keep the chocolate bomb in the freezer for 4-5 hrs.
13. De-mold the chocolate bombs and serve cold.
Here’s the video:
Recipe & Image courtesy:
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