Chocolate Bomb

Heat a pot with water and butter over low heat

When it starts to simmer, add the flour all at once, stirring constantly until a ball forms that separates from the bottom of the pot

Transfer the dough to a bowl and whisk in the eggs one by one, beating with a wooden spoon after each addition

Pump the dough into a piping bag (with a large tip)

Cut off strips 10 cm long on a greased baking sheet (be careful not to squeeze too hard at the beginning and end of each strip of dough)

Leave space between them

Bake in a preheated oven at 200°C for about 45 minutes or until golden brown

Remove from the oven and let cool, then cut in half lengthwise without separating the parts

Repeat the dough process two more times

In a medium pot, combine all the filling ingredients

Heat over medium heat, stirring constantly until it thickens

Let cool, pipe into a piping bag (with a large tip), and fill the prepared dough

Prepare the coating: melt the shortening with the chocolate over low heat, stirring constantly until smooth

Remove from heat, let cool, and brush over each bomb

Make 45 bombs

Total calories: 8,424