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CHOCOLATE BOMBS YOU HAVE TO TRY ???????????? (extremely delicious with a few ingredients)

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Everyone who tries this dessert falls in love with it. Hope you give it a go! ???? Subscribe for more videos now! http://bit.ly/nefistv-subscribe-yt-dt

You’ll need

For the dough;
½ cup warm water
50 ml vegetable oil
1 tbsp granulated sugar
2 tsp vanilla sugar
1 + ¼ cups all-purpose flour

For the filling;
Chocolate spread

Here's how

1- For the dough, combine ½ cup of warm water, 50 ml of vegetable oil, 1 tbsp of granulated sugar and 2 tsp of vanilla sugar. Mix the ingredients by adding the flour gradually.
2- As the dough comes together, get your hand into the mix and knead the dough.
3- When the dough is ready, cover with cling film and let it rest for about 20 minutes.
4- Before starting to shape the dough, preheat your oven to its maximum.
5- Line an oven tray with parchment paper.
6- After the dough has rested, place it on the countertop. Then, gently roll the dough between palms of your hands to form a rope.
7- Cut the dough into 18 pieces with the help of a dough cutter or a knife.
8- Roll the dough into walnut-sized pieces.
9- Take one of these pieces and press down with your fingertips until the dough has flattened and widened. Then, roll out with a rolling pin into a thin circle.
10- Place 1 tbsp of chocolate spread in the center of the dough. Shape the dough into a ball by folding the edges so that they meet in the middle. While doing this, make sure you leave no space to stop the chocolate from flowing out during baking. You can cut the excess dough with kitchen scissors, or just use your fingertips to pull.
11- Reduce the oven temperature to 220°C and turn on the fan once you start baking.
12- Bake for 5-6 minutes. Do not leave the oven because they will be ready in a short time. You can understand they are ready when you see the little spots on them, so you can take them out of the oven.
13- Chocolate Bombs are ready. Let them sit on the tray and cool a little before serving.
14- Enjoy!

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Etiketler
food, recipe, recipes
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