Chocolate Cherry Bomb Food

CHOCOLATE-CHERRY BOMBS

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 BOMBE

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 BOMB

Steps:

• Layer this drink: grenadine, then the Cacao, then the cream.
• Shoot.
• Tastes just like a chocolate covered cherry.

MOZARTBOMBE (CHOCOLATE CHERRY BOMBE)

Steps:

• To make the cake, preheat oven to 375 degrees. Butter a 6-cup bombe mold or metal bowl and coat it with the bread crumbs. Set aside.
• Place the eggs, sugar, vanilla, salt and lemon zest in a double boiler or in a metal bowl over hot water and whisk constantly until light and creamy. Remove from heat and continue whisking until cool.
• Fold in the flour and gently stir in the butter. Scrape the batter into the prepared mold and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool.
• To make the filling, coarsely chop the cherries. In a small bowl, stir together the cornstarch and 2 tablespoons of the cherry syrup. Place the remaining syrup in a saucepan and bring to a boil. Reduce by half, about 10 minutes.
• Stir in the cornstarch mixture and boil 1 minute more. Stir in the rum and cherries. Let cool completely. Whip the cream to stiff peaks, setting aside 1/2 cup.
• To assemble, unmold the cake and use a serrated knife to cut it into 5 horizontal layers. Place the small cake layer with the rounded side back into the mold. Spoon some of the cherries and syrup over the cake and spread with some of the whipped cream.
• Continue putting the cake back together, filling with the cherry mixture and whipped cream between each layer. Refrigerate for at least 3 hours.
• To make the glaze, bring the cream to a boil, remove from heat, add the chocolate and stir until melted. Cut out a round piece of heavy cardboard to fit the diameter of the cake. Dip the mold into hot water and invert the bombe onto the cardboard. Use the reserved whipped cream to spread a very thin layer over the outside of the bombe. Place in the freezer just until the cream is quite firm.
• Place the bombe on a rack and ladle the chocolate glaze over it so that it's well covered. Place the bombe, with the cardboard, on a serving plate and use the sliced almonds to make a 2-inch border along the bottom of the bombe, hiding the cardboard. Refrigerate until ready to serve.

CHOCOLATE-CHERRY BOMBS

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.

VALENTINE CHOCOLATE-CHERRY ICE CREAM BOMBE

Steps:

• Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool.
• Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.)
• Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce.

CHOCOLATE-CHERRY BOMB PYRAMIDS

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.