Best Chocolate Bomb Recipes

CHOCOLATE PINATA CUPCAKE: CHERRY BOMB RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
• OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
• OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
• Fill the cupcake cups halfway with batter.
• Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
• Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
• Top each cupcake with chocolate frosting, a drizzle of chocolate, and a maraschino cherry.
• Enjoy!

CHOCOLATE BOMB

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 CHERRY BOMB

Steps:

• Layer this drink: grenadine, then the Cacao, then the cream.
• Shoot.
• Tastes just like a chocolate covered cherry.

CHOCOLATE STOUT CUPCAKES (IRISH CAR BOMB)

Steps:

• Directions Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture. Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa. Review ideas:I also made a killer frosting with 3 cups powdered sugar, 1/2 cup butter, and an airplane-size bottle of Bailey's Irish Cream.

CHOCOLATE RASPBERRY MOUSSE BOMB

Steps:

• Jelly roll: Beat eggs on high speed until very thick about 5 minutes. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and slat gradually. Beat until smooth. Pour into a greased and paper lined pan 15 1/2x10 1/2x1 Bake at 350 degree oven until a toothpick inserted comes out clean about 11 to 13 minutes. Immediately loosen cake from sides. Invert on a towel. Let cool then spread raspberry jam. Roll up like a jelly roll wrap and freeze. Spray a 10 inch bowl with pam. Wrap in saran wrap. Then cut frozen jelly roll into thin slices. Line inside of bowl. Place in freezer. Chocolate Raspberry Mousse" Melt chocolate and butter in a double boiler add the egg yolks and raspberry liquor to the melted chocolate. Mix well whip egg whites until soft peaks appear. Fold egg whites into chocolate. Whip heavy cream fold into chocolate mixture fold in raspberries pour into mold. Let freeze overnight unmold glaze with apricot jam melted, whip heavy cream and garnish with whipped cream rosettes.

THE G-BOMB CHOCOLATE CANDY BAR RECIPE COURTESY GEORGE DURAN

Steps:

• Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well. To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle. Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. (A reviewer said he had to add another T. oil to get the right consistency.) Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels. Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.

CHOCOLATE TRUFFLE BOMB COOKIES AND CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine flour, salt, and baking soda, and set aside. In a stand-mixer bowl fitted with a paddle attachment, mix the butter and sugars on medium speed until combined, 1 to 2 minutes. Slowly add the eggs, mixing until homogeneous, scraping down the sides of the bowl. Add vanilla. Add the flour mixture and mix on medium until barely combined. Add the chocolate chips and mix until just combined. Using a rubber spatula, fold the batter from the bottom to the top several times to ensure the mixture is homogeneous. Grease 2 24-count mini muffin tins with oil or butter. Separate out half the batter. Using your hands, gently press a heaping tablespoon of dough around each truffle; make sure no truffle is exposed. Place the balls in the tins and bake 15-20 minutes, until tops are golden brown, switching racks halfway through baking time. Remove from oven and allow to cool in the pan 15 minutes before unmolding. Eat warm for a chocolate explosion or later rewarm in the microwave for 20 seconds for the same effect. To bake the cake, spray a 9-inch pan with nonstick spray. Using your hands, pat batter down evenly and bake at 350 degrees for 40-45 minutes, until the top is golden brown and a skewer comes out clean. Transfer to a wire rack to cool. Slice and serve. (For a single large cake, use the full batch of dough in a 12-inch pan for the same baking time.) Variation CHOCOLATE CHIP COOKIES Makes 34 Large cookies Follow directions for Chocolate Truffle Bomb Cookies, except: Instead of muffin tins, line 2 large baking sheets with parchment. Omit truffle candies. Drop large balls (about 2½ tablespoons of batter) onto the sheet, leaving 1½ inches between the cookies, for about 10 cookies per sheet. Bake 15 minutes, rotating racks halfway through the baking time. Remove from the oven when cookies are light golden brown. Allow to cool 5 minutes on the sheet & transfer to racks. Repeat with remaining dough.

CHOCOLATE FAT BOMB

Steps:

• Blend cream cheese, coconut oil, and chocolate pudding mix together in a bowl using an electric mixer until smooth. Scoop into mounds or place in a mold to shape. Cover with plastic wrap and refrigerate until hardened, about 30 minutes.

CHOCOLATE LOVE BOMB

Steps:

• In a food processor, combine chocolate, egg, and vanilla. In a small pot, heat the cream to a slow boil, then slowly add the heated cream to the chocolate mixture: careful not to break the mix. Transfer this to a container and refrigerate for 1 to 3 hours.
• In a small pan heat 3 tablespoons of butter. Pulse the cookies in a food processor for about 20 seconds and add 1 tablespoon of the solid butter at a time. Slowly add the melted butter until the crust becomes shiny and easy to work with. Line 1 (6-ounce) cup with plastic wrap and begin forming your crust in the cup about 1/2-inch thick.
• Refrigerate for 10 minutes. Begin filling with the mouse until it is up to the edge of the crust. Refrigerate for 1 hour and invert onto a dish. Remove plastic and serve with chocolate shavings.

THE G-BOMB CHOCOLATE CANDY BAR

Steps:

• Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.
• To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.
• Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels. Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.

CHOCOLATE BOMB PUDDING SHOTS RECIPE - (4.2/5)

Steps:

• Whisk Kahlua and Instant Pudding together until thick (1 to 2 minutes). Once it has thickened, add Rum and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer. It does take several hours to set. For BEST results, I let them set overnight. Use little ice cream tester spoons when serving them.

THE G-BOMB CHOCOLATE CANDY BAR

Steps:

• Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.
• To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.
• Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels. Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.

CHOCOLATE " BOMB"

Steps:

• Melt the chocolate and butter in "bain-marie".
• Beat eggs and the yolks with sugar until the mixture becomes white, add cocoa, water and rum.
• After it gets cold, add the chocolate mixture into the eggs mixture and stir constantly.
• Add the almonds and the biscuits in small pieces and stir well.
• Pour the mixture into a bowl (in the shape of a hemisphere), after having it covered with a plastic membrane to prevent the mixture from soldering.
• Keep "Bomb" in refrigerator.
• Should you like the "Bomb" with chocolate syrup, which you prepare as follows.
• Melt in "bain-marie" 150gr. of dark chocolate with 1/2 cup of cream and 2 tbsps of cognac. Make sure the "Bomb" is cold when pouring over it. Garnish with whipped cream.
• Another way of serving is to place the mixture in the refrigerator to cool, then make small 1 inch round balls and place in baking cups to serve.