Mint Chocolate Bombe Recipes

MINT-CHOCOLATE BOMBE

Mint-Chocolate Bombe image

This is a refreshing dessert you can keep in the freezer and take out anytime. It's gorgeous, and never fails to impress! -Mary Kisinger, Medicine Hat, Alberta

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 cup heavy whipping cream
1/3 cup sweetened condensed milk
3 tablespoons green creme de menthe
2 cups chocolate ice cream, softened if necessary
3 cups vanilla ice cream, softened if necessary
20 chocolate wafers, coarsely crushed
Chocolate syrup and chopped mint Andes candies, optional

Steps:

Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm., Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top of the shell. Cover and freeze overnight., Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies.

Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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

Ingredients

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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