CHOCOLATE BOMB

This Chocolate Bomb is a rich chocolate dessert. Made of chocolate mousse, dulce de leche, and chocolate cake. Topped with chocolate ganache.

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 semi-sweet chocolate 85 grams, 3 oz
• 1/8 teaspoon fine sea salt
• 1/2 cup heavy cream 120 ml
• 2 tablespoons powdered sugar sifted
• 1/2 teaspoon vanilla extract

Dulce de leche

• 1 can of condensed milk* 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 fine sea salt
• 1 1/2 tablespoons cocoa powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 cup butter 1/2 stick, 56 grams, 2 oz
• 1/2 cup sugar 200 grams, 3.5 oz
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup brewed coffee or hot water if 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
Chocolate Shell

1. We are going to temper the chocolate for the shells.
2. Start by chopping the chocolate very finely.
3. Add 3/4 of the chocolate to a double boiler.
4. Melt it, stirring constantly, over barely simmering water, until it reaches 114F-118F. (or 105F-113F for milk and white chocolate).
5. Add the remaining 1/4 of the chopped chocolate to melted chocolate. Do this slowly. Add a bit, stir until melted, and then proceed to adding more.
6. Keep stirring until chocolate reaches 82F-84F. If using milk or white chocolate, it should reach about 81F. Note that this might take some time. Be patient and add the chocolate slowly.
7. Once chocolate reaches this temperature, set it over the double boiler, with barely simmering water, stirring constantly, for just a few brief moments, until chocolate reaches 88F-90F. (84F-86F for milk, and 82F-84F for white chocolate)
8. That’s when your chocolate is in temper. Test it out by smearing a bit of the chocolate over a piece of parchment paper. If it dries shiny and bright, it’s in temper. If it dries and becomes dull and white, it’s not in temper.

Chocolate Mousse

1. Make a ganache by placing chopped chocolate, heavy cream, and salt over a double boiler. Keep stirring mixture to ensure it will melt evenly.
2. Alternatively, you can use the microwave and insert the mixture in the microwave at 20 second intervals, stirring in between, until chocolate has melted and the ganache is smooth.
3. Leave ganache on the counter until it cools down to room temperature. It shouldn’t be warm. Stir it occasionally to ensure even cooling, and to prevent a skin from forming.
4. Once ganache has come to room temperature, you can proceed with whipping 1/2 cup of heavy cream with powdered sugar and vanilla extract.
5. Whip on medium-high until stiff peaks form.
6. A huge tip I can give you is having very cold heavy cream when you whip it. Insert the heavy cream in the freezer for a few minutes before whipping it. Having your bowl and whip cold will also contribute to a better whipped cream.
7. Pour whipped cream over cooled ganache. Fold slowly until completely incorporated and you don’t see any white streaks, but don’t overmix the mousse.
8. Line a large piping bag with a round tip. Fill it up with the mouse. This will help you pour the mousse into the silicone cups later. If you prefer, you can simply leave the mousse in a bowl and spoon it onto your silicone cups.

Dulce de Leche

1. There are tones of ways you can go about making homemade dulce de leche from a can of condensed milk. One way of doing this is to pour the condensed milk in a glass baking dish, and bake at 350F, over a water bath, and covered with a piece of aluminum foil for about 2-3 hours, stirring in between, until I achieve my desired color and consistency. Choose a small baking dish if you are only baking the one can of condensed milk.
2. Alternatively, you can put the sealed can in a pressure cooker, filled with water a bit bellow capacity. Cook over medium-low heat for about 25 minutes. Let the can cool completely before opening it! This is very important! I leave my can submerged in the water until cool enough to be handled.
3. Store leftovers in a container in the fridge for up to 15 days.

Chocolate Cake

1. Line a 9x13” cake pan with a piece of parchment paper.
2. Pre-heat oven to 350F.
3. Sift flour, salt, baking soda, and cocoa powder together.
4. With an electric mixer, cream butter for about 45 seconds on medium high speed.
5. Add sugar, and cream until mixture is fluffy and lightened in color, about 1 minute.
6. Add egg and vanilla. Mix until incorporated.
7. Add dry ingredients and stir with a spatula, by hand.
8. If you see lots of lumps, use a whisk to gently smooth them out.
9. Add hot coffee, or water to the batter. Mix until combined.
10. Pour onto prepared pan.
11. Bake for about 10 minutes. After 8 minutes in, keep checking, and rotate cake if necessary.
12. Let cake cool down.

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