Bombas De Chocolate Recipe
Make Bombas De Chocolate Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough / Batter
Chocolate Filling
Coating & Finishing
Method
Dough / Batter
- 1
Preheat and prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat. Place a wire rack nearby for cooling.
- 2
Mix dry ingredients
In a large bowl, sift together 2.25 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.5 cup granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Whisk to combine and aerate.
- 3
Combine wet ingredients
In a separate bowl, whisk 2 large eggs until blended. Add 0.5 cup melted butter (cooled slightly), 0.75 cup whole milk, 0.5 cup Greek yogurt (or sour cream), and 1 tsp vanilla extract. Whisk until smooth.
- 4
Make the dough
Pour the wet mixture into the dry ingredients and stir with a spatula until just combined — do not overmix. The batter should be thick but scoopable, similar to muffin batter. If too dry, add up to 2 tablespoons milk; if too loose, add 1–2 tablespoons flour.
- 5
Portion
Using a small scoop or two spoons, portion about 1½ tablespoons of batter (approx. 20–25 g) per ball onto the prepared baking sheet, leaving 1 inch between mounds. You should get about 24 small mounds.
- 6
Bake
Bake in the preheated 350°F (175°C) oven for 10–12 minutes. The tops will be set but not fully firm — you want them just cooked through. Remove from oven and let sit on the baking sheet 2 minutes, then transfer to a wire rack to cool completely.
Chocolate Filling
- 7
Prepare ganache
Place 6 oz chopped dark chocolate in a heatproof bowl. Heat 0.75 cup heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edge. Pour the hot cream over the chocolate and let sit 1–2 minutes to soften the chocolate.
- 8
Emulsify
Stir the chocolate and cream gently from the center outward until smooth and glossy. Stir in 1 tbsp softened butter and 1 tsp corn syrup or honey if using; this gives a shiny, pipeable ganache. Cool at room temperature until it thickens to a pipeable but still soft consistency (about 20–40 minutes), stirring occasionally. If it becomes too stiff, warm briefly over a bowl of hot water.
- 9
Fill piped centers
Transfer the ganache to a piping bag fitted with a small round tip (or use a zip-top bag with the corner snipped). With a small sharp knife or the end of a teaspoon, carefully hollow a small well in the bottom (flat side) of each cooled baked ball about 1/2 inch deep, leaving a surrounding shell. Pipe approximately 1 tsp of ganache into each cavity, then press the hollowed piece back on top to close, gently sealing the seam. Chill the filled bombs in the refrigerator 15–20 minutes to firm the ganache and set the shape.
Coating & Finishing
- 10
Temper or melt coating chocolate
Melt 8 oz chopped semi-sweet or milk chocolate with 1 tsp neutral oil in a double boiler or microwave in 20–30 second bursts, stirring between bursts, until smooth and fluid. If tempering, follow standard tempering steps; for convenience, adding 1 tsp oil helps thin and gloss the coating without full tempering.
- 11
Coat bombs
Using two forks or a dipping tool, dip each chilled filled ball into the melted chocolate, tapping off excess gently and returning to the parchment-lined sheet. Work quickly so the ganache center stays firm. If desired, immediately dust half of the bombs lightly with 1–2 tsp cocoa powder or powdered sugar while the coating is still wet for a decorative finish.
- 12
Set
Place coated bombs back on the rack or baking sheet and chill 10–15 minutes until the coating is fully set and firm. If you prefer a softer shell, allow to set at room temperature (about 30–40 minutes).
- 13
Serve and store
Serve at room temperature. Store leftover Bombas de Chocolate in an airtight container in the refrigerator for up to 7 days (bring to room temperature 20–30 minutes before serving) or freeze up to 1 month (thaw in fridge overnight).
