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Chocolate Bombs by Paul A Young

Celebrity recipe

1 Reviews

  • Egg Free
  • Gluten Free
  • Nut free
  • Vegetarian

About the bake

Chocolate Bombs make an excellent little gift for loved ones, if it's Christmas time or not. This recipe includes tempering chocolate and making a caramel. We've included Paul's expert video below to run you through the best way to temper chocolate. The Chocolate Bombs will also require setting in the fridge over night so it's a good recipe to prep the day before. Any left over caramel can be stored in a jar or used as a dip for other recipes. 

30Prep Time
12Makes
A little effort

Method

  1. Step 1:

    In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.

  2. Step 2:

    Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.

  3. Step 3:

    Add the chocolate and whisk until smooth.

  4. Step 4:

    Allow to cool then fill your chocolate shells. Leave overnight to set. Roll in tempered dark chocolate to seal your chocolate shells if needed

  5. Step 5:

    To Decorate

    In a bowl, mix the sugar and the lustre dust and dip the exposed caramel opening of the chocolates.

    Finished caramel bombs will keep for 6 weeks at room temperature. Unused caramel will keep in an airtight container in the refrigerator for up to 8 weeks.

Ingredients

  • For the Caramel

    • 125g Unsalted butter
    • 75g Billington's Unrefined Light Muscovado Sugar
    • 50g Billington's Unrefined Dark Muscovado Sugar
    • 5g Sea salt crystals
    • 150ml Double cream
    • 1 tbsp Nielsen-Massey Vanilla Extract
    • 35g Dark chocolate (65% madagascan)
    • 12 Chocolate shells (either pre-made or bought online)
  • For the Decoration

    • 50g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Gold lustre dust

Utensils

  • Saucepan
  • Whisk

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