Best Chocolate Cherry Bombe Recipes

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CHOCOLATE CHERRY BOMBE



Chocolate Cherry Bombe image

Provided by Tyler Florence

Categories     dessert

Time 13h10m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds fresh cherries, pitted
1 1/4 cups sugar
1 lemon, juiced
2 tablespoons brandy or cherry syrup (recommended: kirsch or Torani syrup)
3/4 cup water, plus 2 tablespoons
2 tablespoons cornstarch
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup chopped pistachios
10 ounces semisweet chocolate, cut in chunks

Steps:

  • Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
  • In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
  • Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
  • Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
  • Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.

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.

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.

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 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.

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