How to Use Your Discard? Make Sourdough Chocolate Bombs in Your Air Fryer or Oven
Beware. These little chocolate bombs are small but addictive. A slightly sweet dough encases a piece of chocolate--I use a chocolate kiss--and then is baked and rolled in cinnamon sugar. Did I mention that the chocolate bombs are addictive? The dough has far more flavor than that of a doughnut because of the sourdough discard/starter. Plus a bit of nutmeg provides interest. Did I mention the chocolate bombs are really addictive? A piece of chocolate--milk, dark, or even white, you choose--softens in the oven, and when you bite into the chocolate bomb, you experience the slight tang of sourdough married with the sweetness of the chocolate. Definitely addictive. Perfect with hot coffee, tea, or even a big glass of milk. I put the bombs, warm from the air fryer, directly into a bag with cinnamon sugar to coat them, but, if you'd like, you can dip the bombs in butter, then the cinnamon sugar for more flavor and to pick up more of the cinnamon sugar mixture. Either way the bombs are addictive...and worth making.
Sourdough Chocolate Bombs -- Makes 18-24
1 cup of sourdough starter/discard
1/3 cup of canola oil
2 tablespoons of dried milk powder
1/4 cup of sugar
1 cup of flour (I use 1/2 cup of white whole-wheat and 1/2 cup of all-purpose flour to
pretend the bombs are "healthy")
1/4 teaspoon of ground nutmeg
1/2 teaspoon of salt
1/2 cup of all-purpose flour (or a little more if your starter/discard isn't stiff)
Small, unwrapped chocolate candies (roughly 1/2 - 1-inch in size, like Hershey's Kisses)
1/2 cup of sugar
1/2 teaspoon of cinnamon
1/2 cup of melted butter (optional)
In a large bowl, mix until thoroughly combined the starter/discard, canola oil, egg, milk powder, 1/4 cup of sugar, and 1 cup of flour. Let the mixture sit at least an hour (I usually let it sit between breakfast and lunch or so). When you're ready, add the nutmeg, salt, and 1/2 cup of flour, kneading in the nutmeg/salt/flour well for several minutes or so. Pinch off small bits of dough about 1 1/2 - 2 tablespoons worth or the size of a walnut (in the shell). Roll the dough into a ball, make an indentation in the ball with your thumb, and press a piece of chocolate into the indentation. Roll the dough around the chocolate and back into a ball. Repeat the process with the remaining dough and chocolate pieces. Spritz the dough balls with oil or non-stick cooking spray. Combine the 1/2 cup of sugar and 1/2 teaspoon of cinnamon and roll the dough balls in the cinnamon-sugar or just sprinkle the cinnamon-sugar on top of the balls.
Let the balls rise for an hour or two, depending on the temperature in your kitchen. They should puff a little, but not much. When you're ready to bake the balls, set the air fryer at 320 and cook half of the balls at a time for about 13-15 minutes or until lightly browned and firm to the touch. You'll need to shake the air fryer basket mid-way through the cooking time to brown the balls on all sides and make sure they cook evenly. If you want to make the chocolate bombs in the regular oven, preheat the oven to 350 degrees, line a baking sheet with parchment, and bake the bombs (put them at least an inch apart on the baking sheet) for 15-20 minutes or until set and slightly browned. When the bombs have finished cooking, slide them into a bag with the remaining cinnamon-sugar, seal the bag, and shake the bombs to coat them with the cinnamon-sugar. The steam/moisture from the warm chocolate bombs will cause some of the cinnamon-sugar to adhere to the bombs. Alternatively, dip the bombs in butter and then roll them again in the cinnamon-sugar. Set the chocolate bombs aside to cool completely or for at least five minutes before you bite into them, so you don't burn your mouth on molten chocolate!