Chocolate Bomb Recipes

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CHOCOLATE BOMBS



Chocolate Bombs image

I learnt how to make this recipe in Sweden. It tastes great even if it's totally high fat! I don't really know how many of these balls the recipe yields because everybody was eating the dough before the balls were made!!! Perfect for a skiing break with hot coffee or tea.

Provided by Manuela

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h20m

Yield 24

Number Of Ingredients 7

½ cup margarine
½ cup white sugar
1 ½ cups rolled oats
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons cold coffee
½ cup pearl sugar

Steps:

  • In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 12.1 g, Fat 4.1 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 44.3 mg, Sugar 4.3 g

CHOCOLATE BOMB



Chocolate Bomb image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 4h35m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon cold water
1 teaspoon unflavored gelatin
2 tablespoons boiling water
1/2 cup unsweetened powdered cocoa (recommended: Ghirardelli)
1/8 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup honey

Steps:

  • Coating:
  • 1 (12-ounce) package chocolate chips, (2 cups) dark, semisweet or mini semisweet chocolate chips
  • 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)
  • Optional toppings: whipped cream lightly sweetened with honey and a light dusting unsweetened cocoa powder, for garnish
  • Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat the cream mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses. Refrigerate the molds for 1 to 2 hours.
  • Cover a sheet pan with waxed paper. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth. Carefully place bowl with chocolate into bowl of water. The water should come halfway up side of chocolate bowl. Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. Do not get water into the bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl. Remove the filling from molds and place on the waxed paper lined sheet pan. Pour chocolate mixture over the filling, and remove excess chocolate from around the filling. Refrigerate coated bombs for 1 to 2 hours before serving. Garnish, as desired.

HOT CHOCOLATE BOMBS



Hot Chocolate Bombs image

These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor

Provided by Taste of Home

Time 9h

Yield 6 chocolate bombs

Number Of Ingredients 6

22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
1/2 cup baking cocoa
1/2 cup nonfat dry milk powder
1/4 cup confectioners' sugar
6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
Optional: sprinkles, colored sanding sugar, melted candy melts

Steps:

  • Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.

HOT CHOCOLATE BOMBS RECIPE BY TASTY



Hot Chocolate Bombs Recipe by Tasty image

Here's what you need: milk chocolate candy melts, mini marshmallows, hot chocolate mix, white chocolate, Silicone Half Sphere Molds, silicone paint brush

Provided by Egyptian Princess

Categories     Desserts

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 ¼ cups milk chocolate candy melts, melted
2 cups mini marshmallows
2 ½ cups hot chocolate mix
1 cup white chocolate
6 Silicone Half Sphere Molds, (12 cavities in total)
1 silicone paint brush

Steps:

  • Put ½ tablespoon melted chocolate into each silicon sphere mold. Using the paintbrush, brush the chocolate up the mould and refrigerate for 5 minutes. Once solidified, repeat the above and refrigerate for 5 minutes.
  • Pop the spheres out of the moulds and separate into half spheres - you should have 12 total.
  • Pour 1 to 1 ½ tbsp hot chocolate mix and ⅓ cup mini marshmallows into 6 of the spheres.
  • Heat a pan on high heat for 2 minutes. Then, take the pan off the heat and melt the rims of the other 6 spheres, one by one, allowing each to 'glue' or stick to a sphere containing hot chocolate mix. If needed, melt additional chocolate to cover up any rough edges.
  • Melt white chocolate and drizzle some on each bomb to create a design.
  • Serve in hot water or milk.

Nutrition Facts : Calories 540 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 71 grams

CHOCOLATE BOMBE



Chocolate Bombe image

This special dessert is a family tradition for Christmas dinner at our house. It's not too rich after a big meal, and it can be made ahead to give you time for other last-minute preparations. I've always loved trying new recipes, desserts especially.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 pint vanilla ice cream, softened
1-1/4 cups heavy whipping cream, divided
1/2 cup sugar
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon rum extract, optional
2 ounces unsweetened chocolate
1/4 cup water
1/2 cup finely chopped dates or figs
1/2 cup chopped nuts or raisins

Steps:

  • Line a 1-qt. round bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1-2 hours or until firm. , In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and salt. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla and rum extract if desired. Refrigerate until cooled., Meanwhile, in a microwave-safe bowl, melt chocolate in water at 50% power for 30 seconds; stir until smooth. Gradually whisk into custard mixture. Beat remaining cream until stiff peaks form. Fold into chocolate mixture along with dates and nuts. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.

Nutrition Facts :

HOT CHOCOLATE BOMBS



Hot chocolate bombs image

Gift these gorgeous hot chocolate bombs to family and friends. Encased in chocolate and filled with mini marshmallows, simply stir into hot milk to serve

Provided by Liberty Mendez

Categories     Drink

Time 34m

Number Of Ingredients 5

200g dark chocolate, melted
6 tsp hot chocolate powder
50g mini marshmallows
gold lustre to decorate
milk, to serve

Steps:

  • Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
  • Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
  • Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
  • Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
  • To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

Nutrition Facts : Calories 223 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

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