Best 9 Chocolate Bombs Recipes

HOT CHOCOLATE BOMBS

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.

CHOCOLATE-CHERRY BOMBS

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 BOMBS

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.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS RECIPE - (4/5)

Steps:

• Make brownies and bake according to directions on the box. Let cool completely. DO NOT OVERCOOK. Crumble the brownies and mix in about 3/4 cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. Add more frosting a little at a time if you need to until you have the right consistency (stays together easily, but isn't too sticky) to roll into balls. Start with about 1 tablespoon of brownie/frosting mixture. Form into a ball, then make a hole in the middle to drop one cherry from the pie filling into. Use a little more the brownie/frosting mixture if needed to seal the cherry in. Place balls in freezer for about 20 minutes. While they are hardening in the freezer, melt the chocolate chips. You may use more or less depending on how heavily you coat the balls. After removing the balls from the freezer, keep them in the refrigerator while taking one out at a time and dropping into the melted chocolate, tap off the excess chocolate and place on wax paper for them to dry completely.

CHOCOLATE CHIP COOKIE DOUGH BOMBS RECIPE - (4.2/5)

Steps:

• In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips. On a foil-lined baking sheet, drop rounded, (scant) tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up. Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container. **Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**

KETO CHOCOLATE-COCONUT FAT BOMBS

Steps:

• Line a small baking sheet with parchment paper.
• Combine coconut, stevia powder, butter, coconut oil, cocoa powder, stevia blend, and liquid sweetener in a bowl; mix well. Spread out on the prepared baking sheet. Scatter almonds on top and press in. Refrigerate until set, about 30 minutes.
• Remove from fridge and cut into pieces.

DAIRY-FREE KETO AND VEGAN CHOCOLATE FAT BOMBS

Steps:

• Blend coconut oil, almond butter, and cocoa powder in a food processor until creamy, about 2 minutes. Fill mini muffin cups with the mixture and chill in the refrigerator until set, about 30 minutes.

MOLTEN CHOCOLATE HOT LAVA BOMBS

Steps:

• Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter. Cook for 10-12 minutes (the extra 2 minutes will be needed if mixture is fridge-cold when you start) and as soon as you take them out of the oven, tip out onto small plates or shallow bowls.

CHOCOLATE CHIP BANANA BOMBS

Steps:

• Preheat oven to 350degrees F. Coat Two 12" x 18" cookie sheets either with baking silpats, parchment paper, or cooking spray. In 2 cup measure, stir flour, baking soda, and salt. With a mixer, cream brown sugar, granulated sugar and butter until smooth. Beat in vanilla, egg, and bananas. Stir in flour. When incorporated and doughy, stir in chips. Drop by teaspoonfuls onto cookie sheets roughly 2 inches apart. Dough will look lumpy and they will not spread so don't worry about putting them too close. Bake for 10 minutes. The cookies will look like lumpy little chocolate chip "bombs". Transfer to a wire rack to cool.