Chocolate Bombs

For chocolate bombs, swell gelatin in water, beat egg whites until creamy. Melt the gelatine and do not allow it to get hotter than 70 °C.

Boil 40 g of tap water with 200 g of sugar uncovered on the stove, always stirring with a wooden spoon, be careful to stir around the edges as well!

Check the temperature with a sugar thermometer. Boil down the water until the temerparut reaches 120 °C.

Then beat the beaten egg whites and stir in the boiling hot sugar solution. Mix well and carefully add the dissolved gelatin.

Continue mixing by hand with a whisk, making sure to fold in enough air.

Allow to cool in the refrigerator until the mixture is firm (about 30-60 min).

Pour the mixture into a piping bag fitted with a No. 20 plain nozzle and pipe onto the wafers. (Attention – do not let them get too big). This makes about 10 pieces.

Cover the chocolate bombs with chocolate icing!

After a short expiration time, place the negro kisses one more time on parchment paper to dry, alternatively, stick them to the grid.

Experience value!!

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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