Ingredients
Method
1.Line two oven trays with baking paper. Preheat oven to 190°C fanbake.
2.In a saucepan melt butter over medium heat. Add hot water and bring to boil. As soon as it comes to the boil add flour and beat with a wooden spoon until mixture comes away from the sides and forms a ball. Reduce heat to medium-low and occasionally stir gently so it doesn’t catch on the bottom. You want the dough to release as much moisture as possible so it will happily take in all the eggs later.
3.After about 10 minutes you should have slightly firmer dough. Place it in the bowl of a stand mixer fitted with a dough hook. With the motor on low, add eggs one at a time, waiting until each is fully incorporated before adding the next.
4.You should now have a yellowish, sticky batter. Add cocoa and mix until combined.
5.Place uniform blobs of dough onto the trays (I use a spring-release ice cream scoop). Pop them in the oven and don’t be tempted to open the door.
6.After 20 minutes, reduce heat to 175°C fanbake and bake for a further 20 minutes. Open door and give one of the pastry blobs a little tap – if it looks golden and sounds dry and hollow, stand door ajar, turn off heat and leave to cool in oven.
7.In a bowl, heat cream and chocolate for 1 minute on high in the microwave. Allow to stand for 2 minutes then stir. Mix in icing sugar, adding more if you prefer a thicker topping.
8.When the choux pastry is cool, horizontally slice open one side of each bomb and fill cavity with whipped cream. Add the chocolate topping and grate extra milk chocolate on top. Serve immediately.
