The Bomb Recipes

HOT CHOCOLATE BOMBS

Steps:

• Finely chop your chocolate using a sharp chefs knife
• Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Make sure your molds are clean by polishing them with a paper towel
• Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes
• Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.
• Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows
• Pipe some melted chocolate around the rim and attach the second sphere on top. Pressing gently to seal.
• Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.
• Chop your chocolate finely with a sharp chefs knife
• Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
• Stir the chocolate, moving the chocolate that is on the outside, towards the center.
• Heat again for 15 seconds and stir again.
• Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
• Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
• Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
• Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
• Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
• Scrape off the excess chocolate from the top of the mold back into the bowl.
• Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
• Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
• The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
• Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
• Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
• Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
• Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!

BROWNIE BOMBE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
• For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
• Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
• Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
• Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
• In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
• Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
• Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

THE BOMB BAKERS

Steps:

• In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
• Preheat the oven to 400 degrees F.
• Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
• Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
• Let potatoes rest 5 minutes before cutting.
• Combine all ingredients. Serve with potatoes.

THE BOMB

Steps:

• Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans.
• After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl.
• Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk. (I usually cut a couple of tablespoons of milk from each box to assure that it sets up properly). Pour over the cake in bottom of the bowl.
• Spread 1 container of cool whip over pudding layer.
• Place second cake on whip cream.
• Mix second box of pudding and pour over the cake.
• Spread second container of cool whip over pudding.
• Break heath bar ( freezing first helps) and sprinkle evenly over top (can substitute mini chocolate chips or chocolate shavings).