Chocolate Bomb

Prepare the dough: in a medium saucepan, combine water and butter over high heat until boiling

Add flour gradually and mix with a wooden spoon until forming a soft dough that separates from the bottom of the saucepan

Remove from heat and add one egg at a time, beating with a wooden spoon after each addition, or use an electric mixer with a paddle attachment for dough

Preheat oven to 400°F (200°C)

Place dough in a large piping bag with a round tip (1.5 cm diameter) and, on a large rectangular baking sheet, cut strips of dough 10 cm long, leaving a 2 cm space between each one

Bake for about 30 minutes or until the dough is golden brown and dry inside

Remove from oven, let cool, and reserve (to check if bombs are ready, remove one from the oven and cut it in half - if the center is not dry, leave the others in the oven for a few more minutes)

Prepare the cream: in a medium saucepan, mix well all ingredients except chocolate liqueur and bring to low heat, stirring constantly until thickened

Add chocolate liqueur and mix

Remove from heat and let cool covered with plastic wrap adhered to the surface of the cream

Cut each bomb in half and fill. Reserve

Prepare the glaze: in a bowl, combine all ingredients

Beat with a wooden spoon for 5 minutes or until obtaining a thick and smooth mixture

Cover each bomb and serve

169 calories per unit