CHOCOLATE BOMBE
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
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 :
RIPPLED CHOCOLATE BOMBE
A clever and impressive dessert
Provided by Good Food team
Categories Dessert, Treat
Time 2h5m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/Gas 3/fan oven 140C. Grease a 1.7 litre/3 pint stainless steel mixing bowl and line the base (approx 9cm/31⁄2in) with a circle of greaseproof paper.
- Break the chocolate into pieces in a heatproof bowl. Add 25g/1oz of the butter and stand the bowl over a pan of gently simmering water until the chocolate has melted (or melt it in the microwave). Stir until smooth.
- Put the remaining butter in a separate bowl with the sugar, eggs, flour, baking powder and 85g/3oz of the almonds. Beat together for 2-3 minutes until smooth and creamy. Spoon 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and the vanilla extract into the remaining plain cake mixture.
- Spread a little of the vanilla mixture in the base of the bowl. Top with a spoonful of the cocoa mixture, then a little of the chocolate sauce, taking care not to let the chocolate sauce get near the edge of the bowl or it will burn during baking. Continue to alternate the three mixtures in the bowl, placing large spoonfuls in at random and spreading them slightly to mix up the colours. Level the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to ripple the colours together. Don't overmix or the colours will lose their definition.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes until the cake is risen and the surface feels firm to the touch. To check that the cake is done, pierce the light part of the cake with a skewer - it should come out clean. Leave to cool in the bowl, then loosen the edges and invert the cake on to a flat serving plate.
- Make the chocolate cream. Heat the cream in a small heavybased saucepan until hot and beginning to bubble round the edges. Add the chocolate pieces and remove from the heat, stirring gently. Pour into a bowl and leave until the chocolate has melted. Chill for about 30 minutes, stirring occasionally until the mixture just holds its shape when beaten.
- Using a palette knife, swirl the chocolate cream over the top and sides of the cake. Slice the candied fruits and use to decorate the top of the cake. Keep in a cool place (not the fridge) until ready to serve. This is a luxurious dessert, so serve thin slivers with a dollop of crème fraîche to cut through the richness.
Nutrition Facts : Calories 584 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.46 milligram of sodium
CHOCOLATE BOMB
Provided by Robert Irvine : Food Network
Categories dessert
Time 4h35m
Yield 6 servings
Number Of Ingredients 8
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.
CHOCOLATE BOMBS
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
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
HOT CHOCOLATE BOMBS
Place a frozen chocolate bomb in a cup of steaming hot milk, stir, and voila! Homemade hot chocolate in just a few minutes. Top with whipped cream, marshmallows, chocolate sprinkles, or your favorite toppings.
Provided by Yoly
Categories Drinks Recipes Hot Chocolate Recipes
Time 10h15m
Yield 14
Number Of Ingredients 6
Steps:
- Combine chocolate chips, cream, and sugar in a microwave-safe dish and microwave for 1 minute. Stir and continue to microwave at 30-second intervals until chocolate chips have melted. Mix in vanilla extract and salt. Stir until well incorporated. Cover bowl and refrigerate for a minimum of 2 hours.
- Scoop balls onto a parchment-lined baking sheet using a large cookie scoop. Freeze until solid, 8 hours to overnight.
- Shape frozen scoops into balls and roll in cocoa powder. Store in a freezer-safe container until ready to use.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 20.8 g, Cholesterol 23.3 mg, Fat 15.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 9.3 g, Sodium 51.5 mg, Sugar 17.3 g
CHOCOLATE CAKE BOMBE
This is almost like a giant chocolate truffle... You could change the flavoring by using another flavoring instead of the almond liqueur. You should try it!
Provided by Loves2Teach
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Thinly slice pound cake, diagonally cut each piece in half.
- Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
- Sprinkle cake with liqueur.
- Set aside remaining cake pieces.
- Whip the cream with sugar and vanilla until soft peaks form.
- Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
- Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
- Cover completely with remaining cake pieces.
- Freeze until firm about 4 hours.
- In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
- Cool slightly.
- Invert frozen cake onto serving plate.
- Remove plastic wrap and spread chocolate evenly over cake.
- Freeze about 10 minutes or until chocolate is firm.
Nutrition Facts : Calories 720, Fat 56.6, SaturatedFat 30.4, Cholesterol 149.2, Sodium 297.7, Carbohydrate 56.4, Fiber 5.6, Sugar 6.8, Protein 8.9
HOT CHOCOLATE BOMBS
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
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.
CHOCOLATE RIPPLE CAKE
This is a REALLY popular Aussie dessert-one that you often find at potlucks. It's simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring.
Provided by JustJanS
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
- spread the smooth side of the cookie thickly with cream and repeat.
- Sandwich the two you have done together and stand them on a plate.
- Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
- Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.
Nutrition Facts : Calories 428.6, Fat 32.2, SaturatedFat 18.2, Cholesterol 95.2, Sodium 316.4, Carbohydrate 32.7, Fiber 1.4, Sugar 12.4, Protein 4.6
DEATH BY CHOCOLATE BOMBE
This is a truly decadent dessert. Tread with caution though as this is a very rich dessert (a heart attack waiting to happen - though you might think it was well worth it when you try this). A true chocolate lover's delight, but go easy - my brother-in-law had almost the entire bombe in one sitting and truly regretted the after effects.
Provided by RavJJ
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
- WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
- Bring cream to a boil; remove from heat.
- Add white chocolate and butter; stir until melted.
- Blend in egg yolks.
- Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
- Fold into chocolate mixture; pour into prepared bowl.
- Freeze 30 minutes.
- DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
- Freeze until set, at least 8 hours.
- Unmould onto serving plate, remove plastic wrap.
MOZARTBOMBE (CHOCOLATE CHERRY BOMBE)
Provided by Molly O'Neill
Categories dessert, side dish
Time 4h30m
Yield Four to six servings
Number Of Ingredients 15
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
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