Chocolate Cherry Ice Cream Bomb
This dessert is impressive without being hard to do.
• The bomb is just a layering of purchased ice cream, sorbet and cookies, and it is topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy.
• For Valentine’s Day, dress up the dessert even more with chocolate curls and maraschino cherries.
• Begin preparing this a day ahead for best results.
Quick Ice Cream Bomb
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
• 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 bomb frozen.
• Keep sauce chilled.
Rewarm remaining sauce over low heat, stirring often.
Turn bomb out onto platter.
Peel off plastic.
Cut bomb into wedges.
Serve with remaining sauce.
Yield: Serves 12
Death by Chocolate Mousse
1 - 9 inch pie
PREP TIME 25 Min
READY IN 55 Min
INGREDIENTS
* 21 chocolate sandwich cookies, crushed
* 1/4 cup butter, softened
* 1 cup heavy cream
* 1 (12 ounce) package semisweet chocolate chips
* 1 teaspoon vanilla extract
* 1 pinch salt
* 2 cups heavy cream
* 1/4 cup white sugar
* 1 cup heavy cream, chilled
* 1/4 cup white sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.