Spicy Chocolate Bombs

Dough: Combine milk, salt, and cold butter in a saucepan over medium heat until boiling

Add flour all at once and mix vigorously until the dough clears the sides of the saucepan

Remove from heat and continue mixing slowly until the dough cools

Transfer the dough to a stand mixer and, with low speed, add eggs one at a time

Beat until smooth

Beat until a soft dough forms

Place the dough in a pastry bag fitted with a large round tip and pipe onto a parchment-lined baking sheet

Immediately place in a preheated medium oven and bake until the dough rises and becomes lightly golden

Filling: Combine all ingredients except gelatin-free pepper jelly and milk in a saucepan over medium heat, stirring constantly until thickened

Add gelatin-free pepper jelly and stir well

Remove from heat

Stir in unsalted butter until smooth

Let cool

Transfer the filling to a pastry bag fitted with a large round tip and fill cooled dough balls. Reserve

Make the topping: Combine milk, water, and unsalted butter in a saucepan over medium heat until a thick, syrupy mixture forms

Add chocolate and remove from heat

Stir with a fork until smooth, elastic, and shiny

Pour over filled dough balls and let cool.