CHOCOLATE CHERRY BOMB
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
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
CHOCOLATE-CHERRY BOMBS
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
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
Provided by Food Network
Time 45m
Yield 14 servings
Number Of Ingredients 5
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
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
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.
CHERRY BOMBS
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
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.
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- Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
- Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
- Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
- Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
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