Bola de chocolate sorpresa

Bola de chocolate sorpresa

Basically, the dessert is a shell of white chocolate with a delicious chocolate cake inside. This recipe calls for strawberry sauce, but you might use your favourite chocolate or nutella sauce!

Just set the loaded bombe on a plate, pour hot sauce over the top, and watch the shell as it beautifully collapses to the warm drizzle of strawberry sauce. This is one unforgettable dessert, although quite easy to prepare: you just need two molded chocolate hemispheres, fill with cake, place one on top of another and ready to impress your family and friends!

Bola de chocolate sorpresa

Is it necessary to temper the chocolate for this recipe? I would say yes. Unfortunately just melting chocolate isn’t enough to make it behave for this recipe. Chocolate is properly tempered when it is shiny and snaps cleanly when broken. It will also set quickly and contract slightly away from the surface of moulds, making it easier to unmold. In Valhrona’s web you can find several methods to temper your chocolate, in this case I would suggest you using the seeding method.

If your do not own a thermometer, do not panic, you might still use this method. Melt about 3/4 of the chocolate and remove from the heat. Add the remaining 1/4 chocolate, stir until it melts and cools slightly. The basic idea is that you add tempered chocolate to melted, untempered chocolate. The tempered chocolate will introduce the proper crystalline structure to the overall cocoa butter and temper all the chocolate. Please find here a small video showing how the recipe works.

Here you can find also some pics for a version with dark chocolate

Bola de chocolate sorpresa

Bola de chocolate sorpresa

Bola de chocolate sorpresa
Bola de chocolate sorpresa

Bola de chocolate sorpresa paso a paso

{Chocolate bomb}

Prep time: 30 min + cooling time

Cooking: 5 min

Yield: 2 balls


  • 250 g white chocolate, chopped
  • 250 g strawberries, washed
  • 2 tbs sugar
  • juice of 1/2 lemon
  • chocolate cake, or brownie
  • cherries and alyssum flowers, to decorate
  • Equipment: Hemisphere chocolate mold. Chocolate thermometer (optional)


  1. Melt and temper chocolate
  2. Pour the chocolate into the cavities of the polycarbonate mould.Gently tap the mould, moving from left to right to remove any air bubbles. Leave the chocolate in the cavities for a couple of minutes, just long enough to create a certain thickness. Flip the mould onto a sheet of greaseproof paper and let the chocolate drip. The mould should be held horizontally. Using the handle of the triangular spatula, tap the sides of the mould to get rid of the chocolate excess and leave a thin shell. Scrape the surface with the spatula to create neat edges
  3. Place the mould upside down on a sheet of greaseproof paper and leave to set at room temperature.When the chocolate has set remove the chocolate spheres from the mould, gently tapping it on your worktop. If the chocolate has been properly tempered it should come off easily.
  4. Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. To let the sphere stand up straight on the plate, use a little melted chocolate as glue. Dab a little of that in the center of the plate, then stick a hemisphere right on top of it.Place a piece of chocolate cake into the bottom half of each chocolate hemisphere. Top bottom half of chocolate molds with top halves. Please find a video here showing how to stick two halves of a chocolate 3D piece
  5. Now prepare strawberry sauce. Wash strawberries and remove stems. Combine strawberries, lemon juice and sugar, and blend until smooth. Cook over medium-high heat for a couple of minutes, stirring occasionally.
  6. Serve the chocolate ball, and pour the hot strawberry sauce over it to melt it


  • Use chocolate handling gloves to avoid leaving fingerprints on your chocolate
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