Molten Chocolate Hot Lava Bombs Recipes

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Steps:

• In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
• Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
• Line a baking sheet with parchment paper.
• Transfer the dough to a piping bag fitted with a closed star tip.
• Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C).
• Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
• Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
• Enjoy!