Dough Ball Bombs Recipe

How to make Dough Ball Bombs


  1. Line a small tray with cling film. Place heaped teaspoons of the choc hazelnut spread onto the tray and refrigerate (or freeze) for a few hours to firm up.
  2. Cut or break each dark chocolate square into 4 small pieces.
  3. Line a baking sheet with baking paper. Preheat oven to 180°C (160°C fan-forced). Divide the dough into 8 balls, approximately 50g each. Roll into 10cm circles. Place the chilled choc hazelnut spread into the middle of each dough circle and top with a small piece of dark chocolate. Pull the edges of dough together to form into a ball, pinching well to seal.
  4. Place the bombs, seam-side down, onto the prepared baking sheet, spacing them well apart. Brush with egg yolk and sprinkle generously with sugar.
  5. Bake for 12 minutes or until puffy and golden. Don’t worry if you get a few blow outs! Place on a serving platter.
  6. Meanwhile, place the remaining choc hazelnut spread into a small bowl and microwave just long enough for it to go runny. Drizzle over the bombs and serve with fresh berries.

* Make your own Basic Pizza Dough. It only takes 15 mins to prepare and just over an hour to prove. See our recipe for Basic Pizza Dough.

Optional: Try swapping the dark chocolate for any type you prefer. You could use a fruity or nutty chocolate. Don’t be alarmed if the chocolate oozes out during cooking.