Chocolate Bombe 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

HOT CHOCOLATE BOMBS



Hot Chocolate Bombs image

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

2 ½ cups semisweet chocolate chips
1 cup heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons cocoa powder, or as needed

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

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.

BOOZY CHOCOLATE BOMBES



Boozy chocolate bombes image

Showstopping individual coffee sponges with hidden mousse, and a Baileys and white chocolate topping - stunning!

Provided by Good Food team

Categories     Dessert

Time 1h15m

Yield Makes 6

Number Of Ingredients 17

100ml Irish cream liqueur (we used Baileys)
200g white chocolate (use cheaper chocolate, it will melt better), broken into pieces
real or artificial holly , to decorate
100g butter , plus extra for greasing
50g dark chocolate , broken into pieces
2 tsp instant coffee , mixed with 1 tbsp boiling water
1 tsp vanilla extract
100g plain flour
1 tbsp cocoa
¼ tsp bicarbonate of soda
140g light soft brown sugar
2 large eggs
85g natural yogurt
50g dark chocolate , broken into pieces
1 large egg , separated
50g caster sugar
75ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding moulds and put a disc of baking parchment in the base of each.
  • To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.
  • While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.
  • Line each pudding mould with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding moulds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.
  • Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 mins before serving.

Nutrition Facts : Calories 737 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

RIPPLED CHOCOLATE BOMBE



Rippled chocolate bombe image

A clever and impressive dessert

Provided by Good Food team

Categories     Dessert, Treat

Time 2h5m

Yield Cuts into 12 slices

Number Of Ingredients 14

150g bar plain chocolate (at least 70% cocoa solids)
250g butter , softened
225g golden caster sugar
4 large eggs
225g plain flour
2 tsp baking powder
100g ground almonds
3 tbsp cocoa powder
1 tbsp milk
2 tsp vanilla extract
142ml carton double cream
175g plain chocolate (at least 70% cocoa solids), broken into pieces
candied fruits or candied orange strips, to decorate
crème fraîche , to serve

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

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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