Chocolate Bomb

Name: Chocolate Bomb
Yield: 18
Ingredients: For the dough; 1 cup of water (240 ml); 1/2 cup of butter (100 g); 1 cup of all-purpose flour (120 g); 4 eggs; For the cream; 2 cups of milk (480 ml); 1/2 cup of cornstarch (90 g); 1/2 cup of dark chocolate chips (45 g); 3 tablespoons of cornstarch; 2 egg yolks; 1/4 cup of chocolate liqueur (60 ml); For the glaze; 1/4 cup of dark chocolate chips (20 g); 1 cup of confectioner's sugar (130 g); 3 tablespoons of milk; Make the dough basic.

1
For the dough
2
1 cup of water (240 ml)
3
1/2 cup of butter (100 g)
4
1 cup of all-purpose flour (120 g)
5
4 eggs
6
For the cream
7
2 cups of milk (480 ml)
8
1/2 cup of cornstarch (90 g)
9
1/2 cup of dark chocolate chips (45 g)
10
3 tablespoons of cornstarch
11
2 egg yolks
12
1/4 cup of chocolate liqueur (60 ml)
13
For the glaze
14
1/4 cup of dark chocolate chips (20 g)
15
1 cup of confectioner's sugar (130 g)
16
3 tablespoons of milk
17
Make the dough basic.

Ingredients

1
For the dough
2
1 cup of water (240 ml)
3
1/2 cup of butter (100 g)
4
1 cup of all-purpose flour (120 g)
5
4 eggs
6
For the cream
7
2 cups of milk (480 ml)
8
1/2 cup of cornstarch (90 g)
9
1/2 cup of dark chocolate chips (45 g)
10
3 tablespoons of cornstarch
11
2 egg yolks
12
1/4 cup of chocolate liqueur (60 ml)
13
For the glaze
14
1/4 cup of dark chocolate chips (20 g)
15
1 cup of confectioner's sugar (130 g)
16
3 tablespoons of milk
17
Make the dough basic.

Directions

1
Prepare the dough: in a medium saucepan, bring the water and butter to a boil
2
Add the flour one at a time, mixing with a spoon until a smooth ball forms that separates from the bottom of the pan
3
Remove from heat and add an egg at a time, beating with a spoon or using a mixer, with the right settings for dough
4
Preheat the oven to 200°C (hot)
5
Place the dough in a large piping bag with a smooth tip and, on a large rectangular baking sheet, cut strips of dough 10 cm long, leaving a space of 2 cm between each one
6
Bake for about 30 minutes or until the dough browns and becomes dry inside
7
Remove from oven, let cool, and reserve (to check if the bombs are ready, remove one from the oven and cut it in half - if the core is not dry, leave the others in the oven for a few more minutes)
8
Prepare the cream: in a medium saucepan, mix well all the ingredients except the liqueur, and bring to a simmer
9
Add the liqueur and mix
10
Remove from heat and let cool, covered with plastic wrap stuck to the surface of the cream
11
Cut each bomb in half and fill. Reserve
12
Prepare the glaze: in a bowl, mix all the ingredients
13
Beat with a spoon for 5 minutes or until thick and smooth
14
Cover each bomb and serve
15
169 calories per unit