Chocolate Covered Cherry Brownie Bombs Recipe 45 Food

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CHOCOLATE-CHERRY BOMBS



Chocolate-Cherry Bombs image

Provided by Food Network

Time 45m

Yield 14 servings

Number Of Ingredients 5

1/3 cups boiling Water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) Evaporated Milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained

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 COVERED CHERRY BROWNIE BOMBS RECIPE - (4/5)



Chocolate Covered Cherry Brownie Bombs Recipe - (4/5) image

Provided by bobcat

Number Of Ingredients 4

1 box brownie mix and ingredients as needed on the instructions of the box
1 can chocolate frosting
3-4 cups milk chocolate chips
1 can cherry pie filling

Steps:

  • Make brownies and bake according to directions on the box. Let cool completely. DO NOT OVERCOOK. Crumble the brownies and mix in about 3/4 cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. Add more frosting a little at a time if you need to until you have the right consistency (stays together easily, but isn't too sticky) to roll into balls. Start with about 1 tablespoon of brownie/frosting mixture. Form into a ball, then make a hole in the middle to drop one cherry from the pie filling into. Use a little more the brownie/frosting mixture if needed to seal the cherry in. Place balls in freezer for about 20 minutes. While they are hardening in the freezer, melt the chocolate chips. You may use more or less depending on how heavily you coat the balls. After removing the balls from the freezer, keep them in the refrigerator while taking one out at a time and dropping into the melted chocolate, tap off the excess chocolate and place on wax paper for them to dry completely.

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