Best 8 Valentine Chocolate Cherry Ice Cream Bombe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

With Valentine's Day just around the corner, many people are thinking about how to express their love and affection for that special someone. If you're looking for a delicious and romantic treat to share, chocolate cherry ice cream bombe is the perfect choice. This elegant dessert is made with layers of creamy chocolate ice cream, tart cherries, and a rich chocolate ganache. It's sure to impress your Valentine and leave them wanting more.

Let's cook with our recipes!

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.

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 BOMBS



Chocolate-Cherry Bombs image

Provided by Food Network

Time 45m

Yield 14 servings

Number Of Ingredients 5

1/3 cups boiling Water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) Evaporated Milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained

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.

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.

ICE CREAM BOMBE RECIPE BY TASTY



Ice Cream Bombe Recipe by Tasty image

No need to choose between chocolate, vanilla, and strawberry - this ice cream bombe has them all! This classy dessert will be a showstopping finish to your next celebratory meal. Present intact to show off the gorgeous chocolate dome, then slice to reveal the layers inside.

Provided by Rie McClenny

Categories     Desserts

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

3.5 qt strawberry ice cream, softened
nonstick cooking spray, for greasing
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose flour, or cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar, lightly packed
8 tablespoons unsalted butter, room temperature
2 large eggs
2 large egg yolks
12 oz dark chocolate, chopped
12 tablespoons unsalted butter
¼ cup light corn syrup
1 tall glass bowl, 9 inch (23 cm)
offset spatula

Steps:

  • Line a 9-inch diameter glass bowl with enough plastic wrap to hang over the edges by 6 inches (15 ¼ cm) all the way around. You may have to use more than one piece of plastic.
  • Add the softened ice cream to a medium bowl. Mix with an electric hand mixer until smooth.
  • Transfer the softened ice cream to the prepared glass bowl and smooth the top with a rubber spatula so the ice cream is about 1½ inches (4 cm) from the rim of the bowl. Reserve any leftover ice cream in the freezer. Gently press another piece of plastic wrap over the ice cream to prevent freezer burn and freeze for at least 8 hours, up to overnight.
  • Make the vanilla cake: Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) round cake pan with parchment paper and grease with nonstick spray.
  • In a liquid measuring cup or medium bowl, mix together the buttermilk, vegetable oil, and vanilla.
  • In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a large bowl, combine the granulated sugar, brown sugar, and butter. Beat with an electric hand mixer on high speed until light and fluffy, about 4 minutes.
  • Add the eggs, 1 at a time, and the egg yolks, beating between each addition. Continue beating until almost doubled in volume and very light and fluffy, about 5 minutes.
  • With the mixer on low speed, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with another third of the flour, the remaining buttermilk mixture, and the remaining flour and mix until well-blended and no lumps remain. Pour the cake batter into the prepared pan.
  • Bake for 45-50 minutes, rotating the pan halfway, until the cake is golden brown, pulling away from the sides of the pan, and the top springs back slightly when pressed. A cake tester or toothpick inserted in the center should come out clean.
  • Remove the cake from the oven and let cool for 5-10 minutes. The cake should still be very warm, but cool enough to handle. Remove the cake from the pan and place pan-side down on a wire rack or cutting board. Slice the domed top off the cake and discard or save for another use.
  • Remove the ice cream bowl from freezer and peel back the top layer of plastic wrap. Gently flip the cake upside down, placing the still-warm, cut side of the cake down on top of the ice cream. It should fit snugly inside the rim of the bowl. Gently press the cake down to ensure it makes full contact with the ice cream. Cover again with plastic wrap and return to the freezer for at least 6 hours, up to overnight.
  • Remove the ice cream bowl from freezer. Fill a slightly larger bowl about ⅓ of the way with hot water. Carefully lower the ice cream bowl into the hot water, ensuring that the water line is well below the rim of the bowl so it doesn't spill over.
  • Set a wire rack inside a baking sheet. Peel back the plastic wrap and carefully invert the ice cream bowl onto the center of the wire rack. Remove the bowl and plastic wrap.
  • Using the hot water in the larger bowl, warm an offset spatula for a few seconds. Use the spatula to smooth out any creases in the ice cream left by the plastic wrap. The surface of the ice cream should be as smooth as possible. If there are any gaps between the ice cream and cake, fill in with the leftover ice cream. If the ice cream has started to melt at all, return to the freezer until completely frozen again, 1-2 hours.
  • Make the chocolate glaze: Add the chocolate, butter, and corn syrup to a medium microwave-safe bowl. Microwave in 30-second intervals, whisking between, until completely melted. Whisk vigorously until glaze is smooth and glossy. Let cool to about 100°F (38°C), or just warm to the touch, before using.
  • Pour the chocolate glaze directly over the top of the ice cream dome in one continuous pour, using a spatula to ensure the chocolate leaves the bowl quickly. Ensure the bombe is covered completely by swirling the chocolate in a 2-inch circle over the top center of the dome.
  • Let the bombe sit at room temperature 5-10 minutes for the ice cream to soften slightly and the glaze to set, or place in the refrigerator for up to 30 minutes. If serving more than 30 minutes later, return to the freezer, then let the bombe thaw at room temperature for 15-20 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 1207 calories, Carbohydrate 113 grams, Fat 78 grams, Fiber 2 grams, Protein 18 grams, Sugar 89 grams

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

CHERRY-CHEESECAKE CELEBRATION BOMBE



Cherry-Cheesecake Celebration Bombe image

This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with cherry syrup, and a tender sponge cake. After unmolding the frozen opus, gently pat more cookie crumbs on top and prepare for applause.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 9h40m

Yield Serves 16 to 20

Number Of Ingredients 21

2 tablespoons vegetable oil, plus more for pan
2/3 cup cake flour (not self-rising)
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 teaspoon baking powder
3 tablespoons hot tap water
1/4 cup plus 2 tablespoons granulated sugar
2 large eggs, separated, plus 1 large egg white, room temperature
1/2 teaspoon pure vanilla extract
Pinch of cream of tartar
3 cups vanilla-wafer cookies (6 ounces)
2 cups freeze-dried cherries or raspberries (1 1/4 ounces)
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
3 cups pitted fresh or frozen sour cherries (12 ounces)
1/3 cup light corn syrup
4 teaspoons cornstarch
1 quart vanilla ice cream

Steps:

  • Sponge Cake: Preheat oven to 350°F. Brush a 10-inch round cake pan with oil. Line bottom with parchment; brush parchment. Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/4 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into oil mixture just until combined.
  • In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar; continue beating until stiff, glossy peaks form, about 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no streaks remain. Transfer to prepared pan, smoothing top with an offset spatula.
  • Bake until cake is pale golden and top springs back when lightly pressed, 15 to 17 minutes. Let cool 15 minutes in pan on a wire rack, then turn cake out onto rack, remove parchment, and let cool completely.
  • Cherry-Cookie Crumb: Pulse cookies, cherries, and granulated sugar in a food processor until finely ground. Add butter; pulse until texture resembles wet sand (you should have 2 packed cups). Transfer to a bowl, or refrigerate in an airtight container up to 1 week.
  • Cream-Cheese Filling: Line a 10-inch-diameter mixing bowl (10-to-12-cup volume) with plastic wrap, leaving a long overhang on all sides. Beat cream cheese on medium-high until light and fluffy, about 2 minutes. Beat in condensed milk. In another bowl, whisk cream and vanilla to soft peaks. Fold into cream-cheese mixture to combine. Transfer to prepared mixing bowl, smoothing top with an offset spatula. Sprinkle evenly with 1 cup cookie-crumb mixture. Transfer to freezer.
  • Cherry Ice Cream: Combine cherries, corn syrup, and cornstarch in a medium saucepan. Bring to a boil, stirring a few times. Boil until juices thicken slightly, about 1 minute. Transfer to a bowl and refrigerate until cool, about 30 minutes (or cool quickly over an ice-water bath). Temper ice cream in refrigerator until softened but not melting, about 20 minutes.
  • Transfer ice cream and chilled cherry mixture to a food processor. Pulse just until combined and no streaks of ice cream remain. Pour into bowl in freezer, smoothing top. Top with sponge cake. Cover cake with plastic over-hang and freeze until firm, at least 8 hours and up to 5 days.
  • Dip bowl in a hot-water bath 10 seconds. Wipe bowl dry and invert onto a cake plate. Remove bowl and plastic wrap. Using your hands, press remaining cookie-crumb mixture evenly over cream-cheese filling (remove any crumb mixture that falls onto plate with a pastry brush). Cut into wedges and serve immediately, or wrap in plastic and return to freezer until ready to serve, up to 3 days.

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.

Tips:

  • Make sure the ice cream and bombe mold are completely frozen before assembling the bombe. This will help it hold its shape and prevent the ice cream from melting too quickly.
  • If you don't have a bombe mold, you can use a bundt pan or other round mold. Just be sure to line it with plastic wrap before adding the ice cream.
  • To make the chocolate ganache, use a high-quality chocolate that you enjoy the taste of. The ganache will be the main flavor of the bombe, so it's important to use a chocolate that you love.
  • If you don't have any chocolate chips, you can chop up a chocolate bar or use a chocolate syrup.
  • Be careful when working with hot chocolate or ganache. It can easily burn you, so use caution when handling it.
  • To decorate the bombe, you can use a variety of toppings such as chocolate shavings, chopped nuts, or whipped cream.

Conclusion:

This Valentine's Chocolate Cherry Ice Cream Bombe is a delicious and impressive dessert that is perfect for any special occasion. With its rich chocolate flavor, sweet cherry filling, and creamy ice cream, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Valentine's Chocolate Cherry Ice Cream Bombe a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #holiday-event     #romantic     #frozen-desserts     #chocolate     #freezer     #valentines-day     #pitted-fruit     #cherries     #taste-mood     #equipment     #presentation     #served-cold     #4-hours-or-less

Related Topics