Chocolate " Bomb"

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READY IN: 15mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (250 g) package biscuits
  • 225
    g semisweet chocolate
  • 1 12
    cups cocoa
  • 1 12
  • 3
    tablespoons water
  • 2
    egg yolks
  • 3
    egg yolks
  • 2
    tablespoons rum ar cognac
  • 1
    cup toasted slivered almonds (optional)
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DIRECTIONS

  • Melt the chocolate and butter in "bain-marie".
  • Beat eggs and the yolks with sugar until the mixture becomes white, add cocoa, water and rum.
  • After it gets cold, add the chocolate mixture into the eggs mixture and stir constantly.
  • Add the almonds and the biscuits in small pieces and stir well.
  • Pour the mixture into a bowl (in the shape of a hemisphere), after having it covered with a plastic membrane to prevent the mixture from soldering.
  • Keep "Bomb" in refrigerator.
  • Should you like the "Bomb" with chocolate syrup, which you prepare as follows.
  • Melt in "bain-marie" 150gr. of dark chocolate with 1/2 cup of cream and 2 tbsps of cognac. Make sure the "Bomb" is cold when pouring over it. Garnish with whipped cream.
  • Another way of serving is to place the mixture in the refrigerator to cool, then make small 1 inch round balls and place in baking cups to serve.
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