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  • 200 g melted chocolate (dark or milk, not white) PLUS extra for dipping finished bombs
  • 200 g chopped nuts – not too fine
  • 100 ml golden syrup
  • 400 g crushed Marie Biscuits
  • 100 – 175 ml booze – Whiskey/Brandy

Mix everything together while chocolate is still melted. Form wholenut size balls.
Dip in extra melted chocolate and roll in cocoa powder/icing sugar/chopped nuts before chocolate has set completely. Set down on baking paper or silicone mats till set.

The flavours will be best after a week. If you don’t want to add the booze, it will still taste good.
Use decent chocolate, not cooking chocolate.
Do not use white chocolate, it does not set as hard. (and it tastes horrid anyway).

Recipe and Photo: Petro Borchards

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