CHOCOLATE CHERRY BOMBE
Provided by Andrea Albin
Categories Chocolate Dessert Fourth of July Kid-Friendly Cherry Walnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Line bowl with plastic wrap, leaving an overhang all around.
- Stir walnuts and chocolate cookies into cherry ice cream in another bowl. Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. Freeze until firm, about 45 minutes.
- Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. Freeze until firm, about 1 hour.
- Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. Remove from heat and cool slightly.
- Invert bombe onto a rack set over a baking sheet and remove plastic wrap. Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).
- Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. Freeze until chocolate coating is set, about 30 minutes.
- To serve, cut into wedges.
CHOCOLATE-CHERRY BOMBS
Watch the video to see this Chocolate-Cherry Bombs recipe in action. These dramatically delicious Chocolate-Cherry Bombs have truly explosive flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
- Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- Pour into 14 (3-oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
- Top with cherries; press gently into gelatin mixture to secure. Refrigerate 20 min. or until gelatin is firm. Unmold just before serving.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 2.9362 mg, Sodium 40 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 2 g
CHOCOLATE-CHERRY BOMBS
Provided by Food Network
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
- 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
- 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
- Variation: Substitute mini-muffin pan or ice cube tray for paper cups.
CHOCOLATE-CHERRY BOMB PYRAMIDS
Irish cream liqueur is optional in this dramatic cherry-chocolate dessert. The maraschino cherries are not!
Provided by My Food and Family
Categories Home
Time 3h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Spray Pyramid JELL-O Mold lightly with cooking spray; place mold on tray. Add water to gelatin mix; stir 2 min. until completely dissolved.
- Microwave milk and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in gelatin and liqueur.
- Pour into prepared mold; place a cherry in center of each pyramid. Refrigerate 3 hours or until firm. Run knife around edges of molds to loosen gelatin. Unmold onto tray.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 13 g, Protein 2 g
CHOCOLATE CHERRY BOMBE
Provided by Tyler Florence
Categories dessert
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
- In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
- Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
- Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
- Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.
CHOCOLATE CHERRY BOMB
Make and share this Chocolate Cherry Bomb recipe from Food.com.
Provided by Chef Ripple
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Layer this drink: grenadine, then the Cacao, then the cream.
- Shoot.
- Tastes just like a chocolate covered cherry.
Nutrition Facts : Calories 79.7, Fat 4.4, SaturatedFat 2.8, Cholesterol 15.9, Sodium 8.7, Carbohydrate 9.9, Sugar 6.6, Protein 0.3
CHERRY BOMB
Make and share this Cherry Bomb recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Serve as a shot.
Nutrition Facts : Calories 257.3, Fat 0.1, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 27.9, Sugar 23.6
CHOCOLATE PINATA CUPCAKE: CHERRY BOMB RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, chocolate sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
- Top each cupcake with chocolate frosting, a drizzle of chocolate, and a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
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