German Chocolate Bombes Recipe (2024)

Make the cake
Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.

Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt.

Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.

Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)

Make the coconut-pecan filling
Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal.

Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)

Make the chocolate mousse
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.

Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes.

In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.

In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.

Assemble the bombes
Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet.

Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.

Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.

Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.

Glaze the bombes
Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.

Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombes no more than 8 hours in advance.)

Let the bombes sit at room temperature for about 30 minutes before serving.

German Chocolate Bombes Recipe (2024)


What is the best chocolate for chocolate bombs? ›

Semisweet chocolate, dark chocolate and milk chocolate are going to be your best friends in producing stable spheres. I prefer using white chocolate strictly for decoration, but white chocolate bombs can turn out just as lovely and delicious.

What size mold should I use for cocoa bombs? ›

Ensure your mold makes cocoa bombs small enough to fit into your cups, but not so small that you'll need multiple bombs just to get a flavorful treat. Generally speaking, molds that are under 2.5” to 3” in diameter should work. Be sure to measure the opening of your cup so you'll know for certain.

Do you put hot chocolate bombs in water or milk? ›

While you can technically use water instead of milk to melt the hot cocoa bombs, we do not recommend this as it may result in a less rich and flavorful hot chocolate. If you prefer a more diluted hot chocolate, however, feel free to experiment with different liquids and adjust the amount of bomb used accordingly.

Do you need to temper chocolate for hot chocolate bombs? ›

Tempering chocolate can be done either manually or using a tempering machine, and is typically necessary when making chocolate-based confections such as truffles, chocolate bars, or in this case, hot chocolate bombs.

What is the best mold for chocolate bombs? ›

There are three types of molds you can use to make hot chocolate bombs: silicone, 3 part, and polycarbonate. I'll go over each below and you can choose which one suits you best in the recipe at the bottom of the post.

Can I use Hershey bars for cocoa bombs? ›

What You Need to Make Hot Chocolate Bombs: HERSHEY'S Milk Chocolate Bars (I bought 10 bars to melt down) Hot chocolate bomb mold (You can buy online or pick-up at any crafting store in the baking section.) Hot cocoa mix.

How do you seal homemade cocoa bombs? ›

Seal The Cocoa Bombs

To seal the cocoa bombs, heat a microwave-safe plate in the microwave for 60-90 seconds. Once warm, use a hot pad to remove the plate. Then press one of the empty chocolate shells on the plate to slightly melt the edges. Quickly place it on top of the filled half of your chocolate shell and tada!

How long do chocolate bombs last? ›

Good news is, once your chocolate is tempered it has a nice, long shelf life. Keep your hot chocolate bombs in a cool, dry place in an airtight container. They'll stay good for 1-2 months!

What is the average size of a hot chocolate bomb? ›

Hot cocoa bombs most usually come in two sizes: 2″ diameter and 2.5″ diameter spheres. Most hot cocoa bombs I've seen for sale in big box stores this year are 2″ diameter.

How do you keep hot chocolate bombs from cracking? ›

The reason your compound chocolate is cracking when you take it out of the mold is most likely because it's too thin. Try to make sure that you use enough chocolate that I indicate in the tutorial above and make sure it's definitely set by allowing the mold to rest in the fridge for at least 10 minutes.

Can you make a hot chocolate bomb without a mold? ›

Yes, but it depends on what look you're going for. No mold required. Trust me when I say I tried all the ways to make hot chocolate bombs without a mold (a plastic-wrapped egg, empty plastic Easter eggs, an orange) and paper cupcake liners are by far the easiest with the best results.

How much cocoa powder for hot chocolate bombs? ›

Fill. Add 1 tablespoon hot cocoa powder and mini marshmallows (and any other add-ins you want) to half of the spheres. Pick up another half and melt the edge on the warm plate then push the two sides together to seal. Decorate.

Can you use candy melts for hot chocolate bombs? ›

Melt a small amount of chocolate candy melts in a microwave safe bowl, then transfer to a decorator bag or plastic squeeze bottle. Drizzle hot chocolate bomb with melted chocolate and immediately add sprinkles.

What happens if you don't temper chocolate? ›

If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and uneven, resulting in a dull, streaky appearance. Untempered chocolate may feel rough or tacky with an almost chewy texture and is more susceptible to melting in hand.

Can you use coffee instead of milk for hot chocolate bombs? ›

Yes, you can use coffee instead of milk to make hot chocolate bombs if you want to create a coffee-flavored variation.

What type of chocolate is best for melting? ›

Choosing your chocolate

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

Which chocolate is best for hot chocolate? ›

Homemade hot chocolate recipes contain very few ingredients, and the largest ingredient is chocolate, so be picky. Use dark or bittersweet chocolate. Milk chocolate will be too sweet, at least for most European tastebuds.

What is the best chocolate for chocolate molds? ›

It's always best to use chocolate products rich in cocoa butter. We prefer to use craft melting chocolate like our TCHO chocolate discs for baking. The good news is, you can always use dark chocolate or milk chocolate discs for your candy molds. If you're a fan, you can also use white chocolate.

What kind of chocolate is used for melting and dipping? ›

Top-quality semisweet and bittersweet chocolates are good choices. The best choice is couverture, which is favored by candy-making pros. Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly.

Top Articles
Latest Posts
Article information

Author: Pres. Lawanda Wiegand

Last Updated:

Views: 6204

Rating: 4 / 5 (71 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Pres. Lawanda Wiegand

Birthday: 1993-01-10

Address: Suite 391 6963 Ullrich Shore, Bellefort, WI 01350-7893

Phone: +6806610432415

Job: Dynamic Manufacturing Assistant

Hobby: amateur radio, Taekwondo, Wood carving, Parkour, Skateboarding, Running, Rafting

Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.