“Sex bomb, I am your sex bomb” – It is coming from my favorite Youtube channel.

In the same time on my table these showstoppers are singing:

“You can turn me upside down inside out
You can make me feel the real deal uh uh
I can give it to you any time …

Sex bomb I am your sex bomb…”

Oh my God what is happening in my life?

Why everywhere I turn I can hear this song

“Sex bomb… you are my sex bomb”

What I suppose to do?

Jesus or somebody from upstairs help me.

Since nobody is answering my call I am running into my safe place.

The kitchen…Because there is always solution for me….

And for today the solution is these showstoppers…or just one for now.

Yes, ladies and gentlemen….

Nutella Chocolate Bombes!

Be ready for compliments.

3-2-1

BAKING SHOW TIME

Shopping List

• chocolate,cocoa
• brown and white sugar, butter, eggs, yogurt,rum
• flour,baking soda,salt
• heavy cream, vanilla extract

Now, if you have all ingredients we can start making showstopping bombes.

Nutella Chocolate Bombes

————————————————————–

Ingredients

5 oz semisweet chocolate, (chopped)

1/4 cup cocoa

1 1/2 cups boiling water

4 large eggs

1 cup butter

1 1/4 cups brown sugar

1/4 cup white sugar

1/2 cup Greek yogurt

1 tsp rum

1 1/2 cups flour (AP)

1 tsp baking soda

1/2 tsp salt

Yes, yes all that singing was for this moment.

Chocolate Mousse

5 oz semisweet chocolate (chopped)

7 TBSP butter

2 large eggs, separated

1/4 tsp vanilla

1 TBSP sugar

3/4 cup heavy cream

Glaze

5 oz semisweet chocolate, chopped

1 and 1/2 TBSP corn syrup

1 cup heavy cream

Instructions

Coat 13×18 baking sheet with baking spray. (or do line with aluminum foil and spray)

Preheat oven to 325 F.

In a bowl mix 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.

Set aside.

Put 5 oz chopped chocolate and 1/4 cup cocoa in a saucepan.

Add 1 1/2 cups boiling water and mix until all ingredients are combined and melted.

Set aside to cool.

Meanwhile, beat 1 1/4 cups brown, 1/4 cup white sugar and 1 cup unsalted butter. (about 5 minutes)

Add 4 eggs, one at a time, beating well after each addition.

Then add 1/2 cup Greek yogurt and 1 tsp rum.

Mix everything together.

Reduce mixer speed to low.

You will add flour and chocolate mixture this way:

1/3 flour mix, add 1/2 chocolate mixture,mix, add 1/3 flour mix, add 1/2 chocolate mixture.

Mix. Finish with the flour mixture.

Pour the mixture into 13×18 prepared baking sheet.

Bake at 325 for about 20 to 25 minutes.

Cool it.

Chocolate Mousse

Melt the chocolate and butter using a double boiler method.

Set aside to cool.

Whip 2 egg whites using a whisk attachment for 1 minute.

Add 1 TBSP sugar and whip until to soft peaks. Set aside.

In another bowl mix 3/4 cup heavy cream.

Using a small bowl combine 2 egg yolks 1/4 tsp vanilla.

Add egg yolks mixture to cooled melted chocolate.

Mix everything together by spatula.

Fold in the whipped egg whites.

Then fold in whipped cream.

Be kind when folding.

Ready for assembly line.

Assembly Line

Scoop 1/4 cup of the chocolate mousse into each mold.

Make it even and pretty. Freeze for 1/2 hour.

Meanwhile, using a round cookie cutter, cut 15 circles from your chocolate cake.

The remaining cake you can eat or share with your kids.

Now, take your molds out of the freezer.

Add 1 TBSP of Nutella to each mold.

Make it even and pretty. Then gently press the cake circles on top of Nutella filling.

Cover with plastic wrap and freeze overnight.

GLAZE

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the bombes.

Refrigerate until set. (2 to 3 hrs)

Serve and enjoy.

To print the recipe, please check the box below.

Nutella Chocolate Bombes -

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Amazing recipe to impress your family or friend. Be prepare for compliments.

Print

Ingredients

• 5 oz semisweet chocolate, (chopped)
• 1/4 cup cocoa
• 1 1/2 cups boiling water
• 4 large eggs
• 1 cup butter
• 1 1/4 cups brown sugar
• 1/4 cup white sugar
• 1/2 cup Greek yogurt
• 1 tsp rum
• 1 1/2 cups flour (AP)
• 1 tsp baking soda
• 1/2 tsp salt
• --------------------------------------------------------
• Chocolate Mousse
• 5 oz semisweet chocolate (chopped)
• 7 TBSP butter
• 2 large eggs, separated
• 1/4 tsp vanilla
• 1 TBSP sugar
• 3/4 cup heavy cream
• --------------------------------------------------------------
• Glaze
• 5 oz semisweet chocolate, chopped
• 1 and 1/2 TBSP corn syrup
• 1 cup heavy cream
• ------------------------------------------------

Instructions

1. Coat 13x18 baking sheet with baking spray. (or do line with aluminum foil and spray)
2. In a bowl mix 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.
3. Set aside.
4. Put 5 oz chopped chocolate and 1/4 cup cocoa in a saucepan.
5. Add 1 1/2 cups boiling water and mix until all ingredients are combined.
6. Set aside to cool.
7. Meanwhile, beat 1 1/4 cups brown, 1/4 cup white sugar and 1 cup unsalted butter. (about 5 minutes)
8. Add 4 eggs, one at a time, beating well after each addition.
9. Then add 1/2 cup Greek yogurt and 1 tsp rum.
10. Mix everything together.
11. Reduce mixer speed to low.
12. You will add flour and chocolate mixture this way:
13. /3 flour mix, add 1/2 chocolate mixture,mix, add 1/3 flour mix, add 1/2 chocolate mixture.
14. Mix. Finish with the flour mixture.
15. Pour the mixture into 13x18 prepared baking sheet.
16. Bake at 325 for about 20 to 25 minutes.
17. Cool it.
18. -------------------------------------------------------------------------------------------------------
19. Chocolate Mousse
20. Melt the chocolate and butter using a double boiler method.
21. Set aside to cool.
22. Whip 2 egg whites using a whisk attachment for 1 minute.
23. Add 1 TBSP sugar and whip until to soft peaks. Set aside.
24. In another bowl mix 3/4 cup heavy cream.
25. Using a small bowl combine 2 egg yolks 1/4 tsp vanilla.
26. Add egg yolks mixture to cooled melted chocolate.
27. Mix everything together by spatula.
28. Fold in the whipped egg whites.
29. Then fold in whipped cream.
30. Be kind when folding.
31. Ready for assembly line.
32. --------------------------------------------------------------------------
33. Assembly Line
34. Scoop 1/4 cup of the chocolate mousse into each mold.
35. Make it even and pretty. Freeze for 1/2 hour.
36. Using a round cookie cutter, cut 15 circles from your chocolate cake.
37. The remaining cake give to your kids or just eat it.
38. Now, take your mold out of freezer.
39. Add 1 TBSP of Nutella to each mold.
40. Make it even and pretty. Then gently press the cake circles on top of Nutella filling.
41. Cover with plastic wrap and freeze overnight.
42. -------------------------------------------------------------------------------------
43. GLAZE
44. Heat the cream until almost boiling.
45. Pour it over chocolate and corn syrup mixture.
46. Let sit for 5 minutes.
47. Gently mix until smooth.
48. Pour the glaze over the bombes.
49. Refrigerate until set. (2 to 3 hrs)
50. Serve and enjoy.

The mold you will need.

I hope you enjoy this recipe.

And trust me, you can make it.

Coming Soon….

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Love and hugs

from your favorite food blogger

Cookie

BTW, if you never seen this video, please check.

Sex Bomb Evgeni Plushenko

You will love it.

See you soon…