Best Iced Nutella Bombs Recipes

IMPLODING CHOCOLATE BOMB OF HEARTS {WITH NUTELLA SAUCE}

Steps:

• Adjust oven rack to middle position. Preheat oven to 350F/180. Grease (or spray with non-stick cooking spray) the bottom and sides of an 8" or 9" square cake pan then line with parchment paper. Grease and flour the parchment paper or spray again.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the mixing bowl of a stand mixer fitted with paddle attachment (or in a large bowl, if using a hand mixer) beat the butter on medium speed until smooth and creamy; about 1 minute. Add the sugar and beat together until lightened in both color and texture and looks fluffy; about 5 minutes.
• Add in the eggs, one at a time, beating well and scraping the bowl after each addition.
• Add in the sour cream, buttermilk, red food coloring and vanilla, and beat until well combined.
• Turn down the mixer to lowest speed, and gradually mix in the flour mixture, until just combined. Do not overmix. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
• Pour the batter into the prepared pan and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few cooked crumbs attached.
• Let the cake cool in the pan for about 10 minutes, then invert on to a wire rack and let cool completely.
• Using heart cookie cutters in assorted sizes (no bigger than 2 1/2 inches/7cm), cut out as many hearts as possible for the cake. Plug out the heart cutouts and set aside in an airtight container, to be filled into the chocolate bombs later. Use the scraps for nibbling or to make cake pops or freeze for later use.
• To temper the chocolate (getting it to the perfect temperature for using), in a microwave-safe bowl, heat 6 ounces of the chocolate (3/4 of the total amount), stopping the microwave and stirring every 10 seconds until two-thirds of the way melted, 1 to 2 minutes. Remove from microwave and keep stirring until melted all the way. Add remaining 2 ounces of chocolate, and stir continuously until melted. Return to the microwave for no more than 5 seconds at a time to complete melting if necessary. The chocolate temperature should be between 88F to 91F/31C to 32.8C.
• Divide the melted, tempered chocolate equally among the 8 cavities of a hemispheres mold.
• Swirl the mold around to cover the cavities or use a spoon to make sure that every bit is covered.
• Turn the mold upside down on top of a baking sheet and shake it well, letting all excess chocolate drip on the baking sheet. Don't skip this step or you'll end up with thick spheres that won't melt during presentation.
• Turn the mold right side up, and use a spatula or scraper to scrap off any excess chocolate on the surface of the mold, and to straighten the edges of the half spheres.
• Place the molds in the freezer until set; about 5 minutes.
• Let the molds rest at room temperature for about 5 minutes, then turn the mold upside down and gently push down the chocolate hemisphere, while pulling on the edges of the mold to release.
• Take some of the excess chocolate and remelt in a small bowl. Dap a little bit of the melted chocolate in the center of the serving platter. (Make sure your hands aren't warm for this) Holding one chocolate hemisphere, right side up, carefully anchor it over the dap of chocolate. It should now stick and be stable for filling.
• Add in the mini red velvet cake hearts, and anything else you want in there, like chocolate pearls or sprinkles.
• Hold a second hemisphere upside down and gently place it on top of the filled hemisphere, making both ends meet. Gently rotate and twist it until you find the perfect fit, so you can barely see any gaps between the two.
• Repeat with the remaining of the hemispheres, or save in the refrigerator for later use.
• Using a sieve dust some cocoa powder right on top of the sphere and on to the plate.
• Decorate your plate with berries and any compliment of your choice. How about ice cream
• To serve, pour down the hot Nutella sauce (instructions below) right on top on the chocolate bomb, in a circular motion, finishing off in the center, until the chocolate bomb starts to melt and collapses.
• Serve immediately and enjoy.
• In a medium microwave-safe bowl, combine together the Nutella and milk and heat for about 30 seconds. Take out of the microwave and whisk together until completely smooth. Return to the microwave for about 1 minute or until just starting to boil. Transfer to a gravy boat and use will still hot. Reheat if necessary.

HAZELNUT BROWNIE BOMBE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts., Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm., Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.

ICED NUTELLA® BOMBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut biscuits into quarters and flatten each piece with your fist. Arrange in 2 mini muffin tins.
• Spoon 1/4 teaspoon chocolate-hazelnut spread into the center of each piece; pinch up the edges to seal.
• Bake in the preheated oven until golden brown, about 5 minutes. Drizzle icing on top.