Iced Nutella Bombs Recipes

IMPLODING CHOCOLATE BOMB OF HEARTS {WITH NUTELLA SAUCE}

Steps:

• Adjust oven rack to middle position. Preheat oven to 350F/180. Grease (or spray with non-stick cooking spray) the bottom and sides of an 8" or 9" square cake pan then line with parchment paper. Grease and flour the parchment paper or spray again.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the mixing bowl of a stand mixer fitted with paddle attachment (or in a large bowl, if using a hand mixer) beat the butter on medium speed until smooth and creamy; about 1 minute. Add the sugar and beat together until lightened in both color and texture and looks fluffy; about 5 minutes.
• Add in the eggs, one at a time, beating well and scraping the bowl after each addition.
• Add in the sour cream, buttermilk, red food coloring and vanilla, and beat until well combined.
• Turn down the mixer to lowest speed, and gradually mix in the flour mixture, until just combined. Do not overmix. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
• Pour the batter into the prepared pan and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few cooked crumbs attached.
• Let the cake cool in the pan for about 10 minutes, then invert on to a wire rack and let cool completely.
• Using heart cookie cutters in assorted sizes (no bigger than 2 1/2 inches/7cm), cut out as many hearts as possible for the cake. Plug out the heart cutouts and set aside in an airtight container, to be filled into the chocolate bombs later. Use the scraps for nibbling or to make cake pops or freeze for later use.
• To temper the chocolate (getting it to the perfect temperature for using), in a microwave-safe bowl, heat 6 ounces of the chocolate (3/4 of the total amount), stopping the microwave and stirring every 10 seconds until two-thirds of the way melted, 1 to 2 minutes. Remove from microwave and keep stirring until melted all the way. Add remaining 2 ounces of chocolate, and stir continuously until melted. Return to the microwave for no more than 5 seconds at a time to complete melting if necessary. The chocolate temperature should be between 88F to 91F/31C to 32.8C.
• Divide the melted, tempered chocolate equally among the 8 cavities of a hemispheres mold.
• Swirl the mold around to cover the cavities or use a spoon to make sure that every bit is covered.
• Turn the mold upside down on top of a baking sheet and shake it well, letting all excess chocolate drip on the baking sheet. Don't skip this step or you'll end up with thick spheres that won't melt during presentation.
• Turn the mold right side up, and use a spatula or scraper to scrap off any excess chocolate on the surface of the mold, and to straighten the edges of the half spheres.
• Place the molds in the freezer until set; about 5 minutes.
• Let the molds rest at room temperature for about 5 minutes, then turn the mold upside down and gently push down the chocolate hemisphere, while pulling on the edges of the mold to release.
• Take some of the excess chocolate and remelt in a small bowl. Dap a little bit of the melted chocolate in the center of the serving platter. (Make sure your hands aren't warm for this) Holding one chocolate hemisphere, right side up, carefully anchor it over the dap of chocolate. It should now stick and be stable for filling.
• Add in the mini red velvet cake hearts, and anything else you want in there, like chocolate pearls or sprinkles.
• Hold a second hemisphere upside down and gently place it on top of the filled hemisphere, making both ends meet. Gently rotate and twist it until you find the perfect fit, so you can barely see any gaps between the two.
• Repeat with the remaining of the hemispheres, or save in the refrigerator for later use.
• Using a sieve dust some cocoa powder right on top of the sphere and on to the plate.
• Decorate your plate with berries and any compliment of your choice. How about ice cream
• To serve, pour down the hot Nutella sauce (instructions below) right on top on the chocolate bomb, in a circular motion, finishing off in the center, until the chocolate bomb starts to melt and collapses.
• Serve immediately and enjoy.
• In a medium microwave-safe bowl, combine together the Nutella and milk and heat for about 30 seconds. Take out of the microwave and whisk together until completely smooth. Return to the microwave for about 1 minute or until just starting to boil. Transfer to a gravy boat and use will still hot. Reheat if necessary.

HAZELNUT BROWNIE BOMBE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts., Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm., Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.

ICED NUTELLA® BOMBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut biscuits into quarters and flatten each piece with your fist. Arrange in 2 mini muffin tins.
• Spoon 1/4 teaspoon chocolate-hazelnut spread into the center of each piece; pinch up the edges to seal.
• Bake in the preheated oven until golden brown, about 5 minutes. Drizzle icing on top.

NUTELLA CROISSSANT BOMB

Steps:

• In a large bowl, add the flour, salt, sugar and yeast. Add water and bring it together with a wooden spoon, then tip out onto a floured surface and knead for 5 minutes until smooth.
• Shape the dough into a ball, put it into an oiled bowl and cover with plastic wrap, then place in the fridge for 1 hour.
• Use a small ice cream scoop to scoop 8 balls of Nutella onto a small tray. Put into the freezer to firm up.
• When the dough is nearly ready, put the clarified butter into a small saucepan and heat gently until melted. Remove from heat and stir in the flour, then put to one side.
• Take the dough out of the fridge and roll out into a rectangle roughly 16 inches wide by 8 inches high.
• Brush a thick layer of the butter paste all over the dough.
• Use a small knife to cut the dough into four equal strips, cutting top to bottom. Fold the two outside strips inwards, onto the middle strips, butter side down. Brush more paste onto these two strips and then fold them together. Wrap in plastic wrap and put back into the fridge for 20 minutes.
• Bring the dough out of the fridge and roll out again to a 16 by 8-inch rectangle. Repeat the brushing, cutting and folding process, then wrap again and put back into the fridge. Repeat this once more (three times in total) then put back into the fridge for 20 minutes.
• After the third layering and chilling, bring the dough out of the fridge and roll out to 16 by 8 inches again. Use a knife to trim any rough edges and brush lightly with water, then roll the dough up into a sausage, starting at one short end. Cut the sausage into eight even slices.
• Bring the firm Nutella balls out of the freezer. Take one slice of dough and lay it in the palm of your hand. Press the edges gently to make it into an 3-inch circle, with the edges thinner than the middle. Place a Nutella ball in the middle of the circle and bring the edges in, dabbing with water and pinching together to seal completely.
• Turn the ball the right way up, with the seam facing down. Gently shape it into a round dome and place onto a floured tray. Repeat with the rest then cover with lightly oiled plastic wrap and leave to rise at room temperature for 30 to 45 minutes until doubled in size.
• Preheat the oven to 400 degrees, and heat a saucepan of oil to 350 degrees.
• When the dough balls have risen slightly, gently lower one, seam side up, into the hot oil. Leave to cook for 2 minutes, until golden brown, then scoop out and drain on kitchen paper. Repeat with the rest, then put them all onto a tray and into the oven for 12 to 15 minutes until cooked through.
• Fill a small bowl with sugar. When the bombs come out of the oven, dip each one in the sugar, then leave on a wire rack to cool for 5 minutes before serving.