Description
Flaky puff pastry parcels filled with rich chocolate, baked to golden perfection, and topped with a sprinkle of crunchy pistachio dust for an irresistible dessert.
Ingredients
1 sheet puff pastry, thawed
4 oz (115 g) dark or milk chocolate, broken into chunks
1 egg, beaten (for egg wash)
2 tbsp unsalted butter, melted
2 tbsp granulated sugar
1/2 cup shelled pistachios, finely crushed
1 tbsp powdered sugar (for dusting)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Cut puff pastry sheet into 6 equal squares.
3. Place 2–3 chocolate chunks in the center of each square.
4. Fold corners inward to form a sealed parcel, pinching edges to close.
5. Brush each pastry with beaten egg, then lightly brush with melted butter.
6. Sprinkle tops with sugar.
7. Bake 15–18 minutes until golden and puffed.
8. Meanwhile, pulse pistachios in a food processor until fine crumbs form.
9. Remove pastries from oven and cool slightly.
10. Dust with powdered sugar and sprinkle generously with pistachio dust before serving.
Notes
Best served warm while chocolate is melty.
Try with white chocolate or Nutella for variations.
Make ahead by assembling bombs, freezing, and baking directly from frozen.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bomb
- Calories: 310
- Sugar: 16g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg