Turkish CHOCOLATE BOMB 💣🍫

You Won’t Get Enough of This + Peanut Butter and Tahini & Molasses Version

by Refika Kitchen
Turkish CHOCOLATE BOMB

CHOCOLATE BOMB is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today, we’ll be making one of Turkey’s most famous desserts, the İzmir Bomb, with Burak. First, we are going to make the classical version, and then we’ll also be making another two magnificent versions that are our own interpretations: one with peanut butter and one with tahini molasses mixture. I think you shouldn’t miss it!

  • Turkish CHOCOLATE BOMB
  • Turkish CHOCOLATE BOMB
  • Turkish CHOCOLATE BOMB
  • Turkish CHOCOLATE BOMB
  • Turkish CHOCOLATE BOMB
  • Turkish CHOCOLATE BOMB

Follow along with the 📝 recipes below👇🏾👇🏾

Turkish CHOCOLATE BOMB
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CHOCOLATE BOMB

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 cup flour
  • 2 tablespoons hazelnut oil
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1/4 cup (60 ml) water
  • 1,5 tablespoon chocolate spread
  • 1,5 tablespoon peanut butter

  • 2 tablespoons tahini
  • 3 tablespoons molasses
  • 40 gr mozzarella, large diced

Instructions

  1. Refrigerate the chocolate spread and peanut butter for about 15 minutes to be placed on the dough more easily.
  2. To make the İzmir Bomba dough, combine the flour, hazelnut oil, sugar, salt, and water in a bowl and knead until you have the smooth dough for about 2-3 minutes.
  3. Divide the dough into ten equal balls.
  4. Take a ball and oil your hands. Press the dough with your oily hands and make it flat.
  5. Roll out the dough by enlarging it with your hands.
  6. Place the cold chocolate spread or peanut butter into the middle of the dough and fold the edges in a way to bring them together in the center to make a perfect round ball.
  7. Make sure that it is sealed well and tight.
  8. Put into air fryer to 200C (392F) for about 6 minutes, until the crust of the dough is lightly browned and the chocolate spread is still fluid.
  9. To make the tahini and molasses version, mix the tahini and molasses into a small bowl and roll out the dough the same way.
  10. Add the tahini mixture and the cheese into the middle of the dough and close it like you did the chocolate one.
  11. Put into air fryer to 200C (392F) for about 6 minutes, until the crust of the dough is lightly browned and the chocolate spread is still fluid.
  12. It is ready to serve and eat with loved ones. Bon a petit!
  13. If you want to make it in the oven instead of the air fryer bake it at 200°C (392F) upper and lower heat without a fan for about 7 minutes.
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Recipe video


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Let us know what you think of today’s CHOCOLATE BOMB tips, tricks, and hacks!

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