Custard and white chocolate bombs

Custard and white chocolate bombs

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These moreish sweet treats are a party winner - rich white chocolate with a creamy custard centre. They make for a great edible gift, too!

The ingredient of Custard and white chocolate bombs

  1. 2 x 180g blocks white chocolate, chopped
  2. 1 cup Pauls Double Thick Chocolate Custard
  3. 50g milk chocolate, melted

The instruction how to make Custard and white chocolate bombs

  1. Place 2/3 of the white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, until melted and smooth. Stand for 5 minutes to cool slightly and thicken.
  2. Meanwhile, place ice-cube mould in refrigerator to chill.
  3. Spoon melted white chocolate into a snap-lock bag. Snip 1 corner off bag. Pipe half the chocolate evenly among holes in mould, tilting mould to cover sides evenly. Stand for 2 minutes. Pipe remaining melted white chocolate into holes, spreading to form a thicker coating of chocolate on base and sides. Refrigerate for 10 minutes.
  4. Spoon custard into a snap-lock bag. Snip 1 corner off bag. Pipe custard into prepared holes. Freeze for 15 minutes.
  5. Place remaining white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until melted and smooth. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe white chocolate on top of custard, tapping gently to level. Refrigerate for 30 minutes or until set. Twist ice-cube mould to release chocolates. Drizzle with melted milk chocolate. Refrigerate for 10 minutes or until set. Serve.

Nutritions of Custard and white chocolate bombs

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calories: https://schema.org
calories: NutritionInformation

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