Dough Ball Bombs Recipe
How to make Dough Ball Bombs
Method
- Line a small tray with cling film. Place heaped teaspoons of the choc hazelnut spread onto the tray and refrigerate (or freeze) for a few hours to firm up.
- Cut or break each dark chocolate square into 4 small pieces.
- Line a baking sheet with baking paper. Preheat oven to 180°C (160°C fan-forced). Divide the dough into 8 balls, approximately 50g each. Roll into 10cm circles. Place the chilled choc hazelnut spread into the middle of each dough circle and top with a small piece of dark chocolate. Pull the edges of dough together to form into a ball, pinching well to seal.
- Place the bombs, seam-side down, onto the prepared baking sheet, spacing them well apart. Brush with egg yolk and sprinkle generously with sugar.
- Bake for 12 minutes or until puffy and golden. Don’t worry if you get a few blow outs! Place on a serving platter.
- Meanwhile, place the remaining choc hazelnut spread into a small bowl and microwave just long enough for it to go runny. Drizzle over the bombs and serve with fresh berries.
* Make your own Basic Pizza Dough. It only takes 15 mins to prepare and just over an hour to prove. See our recipe for Basic Pizza Dough.
Optional: Try swapping the dark chocolate for any type you prefer. You could use a fruity or nutty chocolate. Don’t be alarmed if the chocolate oozes out during cooking.