Easy Chocolate Nutella Bombs-Delicious Eating

Instructions

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make hazelnut cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded hazelnuts.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the hazelnut flour mixture and gently mix in using your favorite spatula. (see important note below)

Important: Don’t use mixer when adding hazelnut flour mixture.

Fold the flour using the spatula.

Be sure that flour and hazelnut mixture is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

After this you are ready to make the filling.
MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don't boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

And you are done. You just made the best Nutella filling. Ever or until the next recipe from 5 star cookies.

Now, you are ready for assembly line.

Assembly Line

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

Make it even and pretty.

Then gently press the cake circles on top of the chocolate Nutella filling.

Cover with plastic wrap and freeze overnight.
CHOCOLATE 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 hazelnut chocolate Nutella bombs.

Decorate with grounded hazelnuts. (if you wish)

Refrigerate until set. (2 to 3 hrs)

Serve and enjoy.