Easy Chocolate Biscuit Bombs Recipe

Introduction

Easy Chocolate Biscuit Bombs are a fun and delicious treat perfect for any chocolate lover. These gooey chocolate-filled biscuits bake into golden puffs and are finished with a simple sweet icing. They’re quick to make and sure to impress.

Ingredients

• 1 can (8 count / 16.3 ounces / 462g) Pillsbury Grands! Biscuits or similar product
• 1 cup (170g) chocolate chips (any kind)
• ½ cup (57g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy whipping cream or milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch round cake pan or pie plate with nonstick cooking spray.
2. Step 2: Unroll each biscuit and place about 2 tablespoons of chocolate chips in the center. Roll the biscuit tightly to enclose the chocolate and place it seam-side down in the prepared pan.
3. Step 3: Bake in the preheated oven for 12–18 minutes, or until the biscuits are golden brown and cooked through. Remove from oven and let cool for at least 10 minutes before icing or serving.
4. Step 4: To make the icing, whisk together the powdered sugar, vanilla extract, and enough heavy cream or milk to achieve a pourable consistency. Drizzle over the cooled biscuit bombs if desired.

Tips & Variations

• Use different types of chocolate chips such as dark, milk, or white chocolate to vary the flavor.
• For extra richness, add a pinch of cinnamon or a few drops of almond extract to the icing.
• Try adding chopped nuts or a small spoonful of peanut butter inside the biscuit before baking for a crunchy surprise.

Storage

Store the chocolate biscuit bombs loosely covered at room temperature for up to 2 days. To reheat, warm in a microwave for about 10-15 seconds or in a preheated oven at 300°F for 5 minutes to restore softness and melt the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use refrigerated biscuit dough instead of canned?

Yes, refrigerated biscuit dough will work as long as it can be rolled out and shaped similarly to the canned biscuits.

What can I substitute for heavy cream in the icing?

You can use milk or even a milk alternative like almond or oat milk to thin the powdered sugar for the icing, adjusting the amount to get the right consistency.

Easy Chocolate Biscuit Bombs Recipe

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Easy Chocolate Biscuit Bombs are a delightful treat featuring soft, flaky biscuit dough wrapped around melty chocolate chips, baked to golden perfection and topped with a smooth vanilla icing. This quick and simple recipe makes a perfect dessert or snack that’s irresistible for all ages.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 biscuit bombs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuit Bombs

• 1 can (8 count, 16.3 ounces / 462g) Pillsbury Grands! Biscuits or similar product
• 1 cup (170g) chocolate chips (any kind)

Icing

• ½ cup (57g) powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy whipping cream or milk

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch round cake pan or pie plate with nonstick cooking spray to prevent sticking.
2. Prepare Biscuits: Unroll the biscuits carefully and place about 2 tablespoons of chocolate chips in the center of each biscuit. Roll the biscuit dough to fully enclose the chocolate chips, forming a sealed ball. Place each prepared biscuit ball in the prepared pan, spaced evenly.
3. Bake: Bake the biscuit bombs in the preheated oven for 12-18 minutes or until they turn a beautiful golden brown. This ensures the biscuit dough is cooked through and the chocolate inside is melted perfectly.
4. Cool: Remove the pan from the oven and allow the biscuit bombs to cool for at least 10 minutes. Cooling prevents the icing from melting and helps the bombs set properly.
5. Make Icing: While the biscuit bombs cool, whisk together powdered sugar, vanilla extract, and enough heavy whipping cream or milk (start with 1 tablespoon and add more as needed) until the icing reaches a smooth, pourable consistency.
6. Serve and Store: Drizzle the icing over the warm or cooled biscuit bombs before serving. Store any leftovers loosely covered at room temperature for up to 2 days to maintain freshness.

Notes

• You can substitute milk for heavy cream in the icing for a lighter version.
• For a fun twist, try mixing different types of chocolate chips such as semi-sweet, milk, or white chocolate.
• Ensure you seal the biscuit edges well to prevent chocolate from leaking during baking.
• If you prefer a gluten-free option, look for gluten-free biscuit dough alternatives.
• Enjoy these warm for gooey chocolate experience or cooled with icing for a sweeter, firmer treat.

Keywords: Chocolate biscuit bombs, easy chocolate dessert, baked biscuit treat, Pillsbury biscuit recipe, chocolate chip dessert