Wednesday, October 23, 2013

Cream Cheese Chocolate Bombs #12WksXmasTreats

I'm a bomb maker. Yes, you read that right. A bomb maker. But don't panic - the only explosions my bombs can manage are those in the flavour department, and as far as I know they're still allowed on airplanes worldwide. 

I came across the original idea for making these cake-like cookies studded with milk chocolate and tangy cream cheese on Gluten Free Easily, and immediately knew I had to give them a try. After all, they looked like one of those things that logically shouldn't work, yet magically does! I had to modify Shirley's version slightly due to what I had on hand (and an egg allergy in my serving group), but the result was just as decadent - not to mention safe for school (nut-free), egg allergies and celiacs! 

I wanted to save some of the batch for later, so I froze some of the dough on parchment lined sheets and transferred them to a freezer bag. When I baked them up from frozen, they were identical to their "fresh" counterparts - good to know for holiday planning! If you are making these for gluten-intolerant or celiac friends, make sure you pick a gluten-free milk chocolate (don't just raid the Hallowe'en stash... unless you check with the manufacturer first! A basic starting list of GF items is here). Otherwise, go hog-wild and enjoy these pillowy, tangy puffs of delight!

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

We're into week 5 of the 12 Weeks of Christmas Treats hosted at Meal Planning Magic, and things just keep getting more and more decadent! Check out all the links below and you can still sign up on the website!



Cream Cheese Chocolate Bombs

Cream Cheese Chocolate Bombs
Makes 15
4 ounces cream cheese, softened
2 packets PureVia stevia (or 1 tbsp sugar)
1 ½ tbsp Homemade Egg Replacer + ½ cup warm water (or 2 eggs)
2 tbsp melted salted butter
1 tbsp gluten free vanilla extract
¾ cup tapioca flour
½ cup sweet rice flour
1 tsp baking powder
1 cup chopped gluten-free milk chocolate (or gluten free chocolate chips)
  1. Preheat oven to 450 F and line a baking sheet with parchment paper or SilPat.
  2. Beat cream cheese and stevia in a bowl until well blended.
  3. Add egg replacer, butter and vanilla, beating well. 
  4. Add the remaining ingredients and stir well until ingredients are fully incorporated. 
  5. With damp hands, form dough into 1 ½” balls and place on the baking sheet 2” apart. 
  6. Slightly flatten the balls with the tips of your fingers to create a “dimply” effect.
  7. Bake for about 8 to 10 minutes until golden brown.
  8. Cool 10 minutes on the sheet, then remove to a wire rack and cool completely.
Amount Per Serving
Calories: 140.9
Total Fat: 7.7 g
Cholesterol: 14.9 mg
Sodium: 43.5 mg
Total Carbs: 17.3 g
Dietary Fiber: 0.5 g
Protein: 1.7 g

Also shared with Waste Not Want Not Wednesday #49