Chocolate Cherry Bombe Recipes

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CHOCOLATE CHERRY BOMBE RECIPE - (4.5/5)



Chocolate Cherry Bombe Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 10

Equipment:
3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped
3/4 cup lightly crushed chocolate wafer cookies
3 pints cherry or cherry vanilla ice cream, softened slightly
1 pint chocolate ice cream, softened slightly
6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
1/2 stick unsalted butter, cut into pieces
1/4 cup vegetable oil
1 maraschino cherry with stem
a 2- to 2 1/2-quart bowl (about 8 inches in diameter)

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 BOMBE



Chocolate Cherry Bombe image

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

3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped
3/4 cup lightly crushed chocolate wafer cookies
3 pints cherry or cherry vanilla ice cream, softened slightly
1 pint chocolate ice cream, softened slightly
6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
1/2 stick unsalted butter, cut into pieces
1/4 cup vegetable oil
1 maraschino cherry with stem
Equipment:
a 2- to 2 1/2-quart bowl (about 8 inches in diameter)

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



Chocolate-Cherry Bombs image

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

1/3 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained

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



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.

MOZARTBOMBE (CHOCOLATE CHERRY BOMBE)



Mozartbombe (Chocolate Cherry Bombe) image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 4h30m

Yield Four to six servings

Number Of Ingredients 15

2 tablespoons melted butter, plus additional for greasing dish
1 tablespoon bread crumbs
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup plus 1 tablespoon cake flour
1 24-ounce jar sour cherries in light syrup, drained, syrup reserved
1 teaspoon cornstarch
2 tablespoons rum or Cognac
1 1/2 cups heavy cream
1/2 cup heavy cream
5 ounces semisweet chocolate, chopped
1/2 cup sliced almonds

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.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 47 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 124 milligrams, Sugar 34 grams, TransFat 0 grams

CHOCOLATE CHERRY BOMB



Chocolate Cherry Bomb image

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

1/2 ounce white Creme de Cacao
1/2 ounce cream
1/2 ounce grenadine

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 BOMBS



Cherry Bombs image

You'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. -Linda Triplett, Renton, Washington

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1 cup vanilla ice cream, softened if necessary
2 chocolate-covered cherries
2 tablespoons seedless raspberry jam
1/3 cup chocolate hard-shell ice cream topping
1/4 cup whipped cream
2 tablespoons chocolate syrup

Steps:

  • Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.

Nutrition Facts : Calories 622 calories, Fat 38g fat (20g saturated fat), Cholesterol 50mg cholesterol, Sodium 98mg sodium, Carbohydrate 72g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

VALENTINE CHOCOLATE-CHERRY ICE CREAM BOMBE



Valentine Chocolate-Cherry Ice Cream Bombe image

Categories     Cake     Chocolate     Dairy     Dessert     Freeze/Chill     No-Cook     Valentine's Day     Frozen Dessert     Brandy     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 12 to 16 servings

Number Of Ingredients 7

1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
3 tablespoons water
1/4 cup brandy
3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened
1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened
1 9-ounce package chocolate wafer cookies

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.

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Top Asked Questions

How do you make cherry bombs with Candy melts?
Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet. Refrigerate if using tempered semi-sweet chocolate until set, about 10 minutes. If using dark candy melts, place your cherry bombs in the freezer until set, about 5 minutes.
How do you make chocolate covered cherries?
Press one cherry into the center of each cake ball. Bring the cake mixture up and around the cherry. Roll in between your two hands to form a nice ball. Melt and temper semi-sweet chocolate or melt confectionery coating/candy melts. Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet.
How do you use maraschino cherries in ice cream?
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.
How do you make frozen cherry ice cream?
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.

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