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–+ servings
Chocolate truffle torte bombs in glass bowls on a tray with spoons.

Decadent Chocolate Truffle Torte Bombs

Rosanna Stevens
Chocolate Truffle Torte Bombs are a rich and decadent dessert filled with chopped roasted hazelnuts and spiked with brandy.
5 from 1 vote
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Prep Time 30 minutes
chilling time 3 hours 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 people
Calories 367 kcal

Equipment

Ingredients
 

  • 230 grams (1 ⅓ cups) 70% Dark chocolate (plus a little extra to glue the bombs together)
  • 2.5 tablespoon (2 ½ tablespoon) Liquid glucose
  • 2.5 tablespoon (2 ½ tablespoon) Brandy
  • 285 ml (1 ¼ cups) Double cream /heavy cream
  • 75 grams (⅓ cups) Hazelnuts

Instructions
 

  • Preheat the oven to 190C/375F.
  • Roast the hazelnuts on an oven tray for 10 minutes or until fragrant. Allow to cool slightly, then peel and pulse in a blender or roughly chop into small pieces with a knife.
  • Break the chocolate into small pieces and place it in a mixing bowl with the liquid glucose over a saucepan of simmering water. Allow it to melt together, then stir in the brandy and chopped roasted nuts.
  • Whip the cream until it is thick and gloopy but not stiff, then fold it into the chocolate mixture, half at a time.
  • Spoon the mixture into the molds, level off the top, and cover with parchment paper/baking paper. Place a flat tray on top, then flip the molds over so they are dome-side up. Refrigerate for 3 hours or until set.
  • Peel off the parchment paper, and spread a small amount of melted dark chocolate over the flat side of one set of truffle bombs, and then sandwich the other molds on top to form the chocolate bombs.
  • Refrigerate for a further 30 minutes, then gently turn out and serve with whipped cream, fresh mint and some raspberries.

Notes

You can serve in ramekins if you do not have the dome/sphere molds. 
Feel free to swap the brandy for rum, amaretto, Frangelico, or Grand Marnier. Or even espresso for a coffee kick that is booze-free. 
You could also use almonds instead of hazelnuts.
To easily peel roasted hazelnuts, rub them between slightly damp hands. The skins will simply flake off!
The chocolate mixture will stiffen and almost seize up, but it will slacken again once you add the cream.
Serve with a Masala or a Tawny Port, cool or very lightly chilled. This chocolate bomb dessert is incredibly rich and decadent, so it needs a wine that can stand up to it.

Nutrition

Calories: 367kcalCarbohydrates: 24gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 41mgSodium: 47mgPotassium: 280mgFiber: 2gSugar: 13gVitamin A: 532IUVitamin C: 1mgCalcium: 121mgIron: 1mg
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