Chocolate Bomb Dessert with Hazelnuts: How to Make It Pop

There’s something undeniably magical about a dessert that doesn’t just arrive at the table but pops, quite literally. In this case, this chocolate bomb dessert with hazelnuts isn’t like a hot chocolate bomb that goes off in a mug of hot chocolate; we turned it into a restaurant style melting spectacle. This kind of creation is meant for a special evening – think dates, special celebratory events for earning gasps, raised eyebrows, and delighted applause.

The crisp shell of the chocolate bomb dessert, is made from Cadbury Bournville 70% dark chocolate that gives it a bitter but sweet taste, which encases the airy, nutty and rich hazelnut mousse folded with mascarpone. A crunchy base of crushed biscuits and toasted hazelnuts adds an extra flair, for the “romantic dinner for two” feel. Then comes the chocolate sauce that melts away the exterior to reveal the core and make every element mix and provide an experience that pastry chefs tend to present.

Chocolate Bomb Dessert with Hazelnuts

(Serves 4-6)

Ingredients:

For the chocolate shells:

• 1½ cups Cadbury Bournville 70% dark chocolate, chopped

For hazelnut mousse:

• ¾ cup heavy cream, chilled
• ⅓ cup hazelnut spread
• ¼ cup mascarpone cheese, optional

For the crunchy base (optional):

• 1 cup digestive biscuits, crushed
• ¼ cup toasted hazelnuts, chopped
• 2 tbsp melted butter

For the molten center:

• 4-6 tsp chocolate sauce

For hot chocolate sauce (to melt the bomb):

• ½ cup heavy cream
• ½ cup Cadbury Bournville 70% dark chocolate, chopped

Instructions:

Making the Chocolate Shells:

1. Melt 2/3rd of the chopped chocolate over a double boiler or in a microwave-safe bowl. Once melted, add the remaining chopped chocolate and stir until smooth. Set aside to slightly cool.
2. Using a spoon, pour a bit of melted chocolate into each cavity of a semi-sphere mold.
3. Swirl the chocolate around to fully coat the insides. Flip the mold upside down and let the excess drip off.
4. Refrigerate for 15-20 minutes for the shells to set. Check the strength of the shells and repeat with a second coat if needed, then chill again until fully hardened.

Making the Hazelnut Mousse:

1. In a chilled metal mixing bowl, use an electric mixer on medium-high speed to whip the heavy cream until soft peaks form. Make sure not to over-whip.
2. Take another bowl, and mix the hazelnut spread with the mascarpone until smooth.
3. Carefully fold the whipped cream into the hazelnut mixture in 3 batches, using a spatula to avoid deflating the mixture.
4. Refrigerate the mousse for at least 30 minutes for it to set.

Making the Crunchy Base:

1. Add the crushed biscuits, chopped toasted hazelnuts, and melted butter into a bowl and mix until you attain a wet sand consistency.
2. Spoon the mixture into round molds or cookie cutters and press down to form discs.
3. Refrigerate them for at least 20 minutes for them to become firm.

Assembling the Bombs:

1. Carefully unmold the hardened chocolate domes, and place half of the domes open-side up on a clean, preferably a chilled metal cookie sheet to prevent them from melting.
2. Spoon the hazelnut mousse into each dome, filling it about ¾ full.
3. Drop a teaspoon of Nutella or thick chocolate sauce into the center of the mousse for a gooey surprise.
4. Warm a pan and touch the edge of an empty dome onto it for 2 seconds to melt the edge.
5. Quickly place it over a filled dome and press gently to seal. Repeat for all.
6. Place the sealed chocolate bombs in the fridge for 15-20 minutes to firm up.
7. Set the chocolate bombs on top of the crunchy hazelnut bases just before serving.

Making the Hot Chocolate Sauce:

1. Take a small saucepan, and bring heavy cream to a slow simmer. Don’t let it boil.
2. Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1 minute.
3. Stir until smooth and glossy and keep it aside, but make sure it is warm.
4. To Serve: Place a chocolate bomb on a plate (on the crunchy base, if using).
5. Bring the warm chocolate sauce to the table in a small jug. Pour the hot chocolate sauce over the top of the bomb to slowly make it pop, to reveal the mousse and molten hazelnut center.