Skip to main content

Chocolate Bombs

Published: Updated:
Celebrity recipe

1 Reviews

Prep Time
30m
Makes 12
Makes 12
intermediate
A little effort

About the bake

Chocolate Bombs make an excellent little gift for loved ones, if it's Christmas time or not. This recipe includes tempering chocolate and making a caramel. We've included Paul's expert video below to run you through the best way to temper chocolate. The Chocolate Bombs will also require setting in the fridge over night so it's a good recipe to prep the day before. Any left over caramel can be stored in a jar or used as a dip for other recipes. 

10 ingredients5 steps
  • Egg-Free Recipes
  • Gluten Free
  • Nut Free
  • Vegetarian

Method

  1. Step 1

    In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.

    Ingredients for this step

    • 125gUnsalted butter (softened)
    • 5gSea salt crystals
    • 75gBillington's Unrefined Light Muscovado Sugar
    • 50gBillington's Unrefined Dark Muscovado Sugar
  2. Step 2

    Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.

    Ingredients for this step

    • 150mlDouble cream
    • 1 tbspNielsen-Massey Vanilla Extract
  3. Step 3

    Add the chocolate and whisk until smooth.

    Ingredients for this step

    • 35gDark chocolate (65% madagascan)
  4. Step 4

    Allow to cool then fill your chocolate shells. Leave overnight to set. Roll in tempered dark chocolate to seal your chocolate shells if needed

    Ingredients for this step

    • 12Chocolate shells (either pre-made or bought online)
  5. Step 5

    To Decorate

    In a bowl, mix the sugar and the lustre dust and dip the exposed caramel opening of the chocolates.

    Finished caramel bombs will keep for 6 weeks at room temperature. Unused caramel will keep in an airtight container in the refrigerator for up to 8 weeks.

    Ingredients for this step

    • 50gBillington's Unrefined Golden Caster Sugar
    • 1 tspGold lustre dust

Ingredients

  • For the Caramel

    • 125gUnsalted butter (softened) 
    • 75gBillington's Unrefined Light Muscovado Sugar 
    • 50gBillington's Unrefined Dark Muscovado Sugar 
    • 5gSea salt crystals 
    • 150mlDouble cream 
    • 1 tbspNielsen-Massey Vanilla Extract 
    • 35gDark chocolate (65% madagascan) 
    • 12Chocolate shells (either pre-made or bought online) 
  • For the Decoration

    • 50gBillington's Unrefined Golden Caster Sugar 
    • 1 tspGold lustre dust 

Utensils

  • Saucepan
  • Whisk

1 Baker Ratings

Hi, I've often wondered if Luster Dust or any other "metal dust" can affect your fillings ie. pain. I'd like to try this dust but I'm a bit chicken!

Regards Carol.

Baking Mad

Hi Carol,
We advise you seek medical advice if you're concerned about what you might experience.

Love this?

Let us know how you rate our bake?

Baking Recipes and Baking Ideas

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.