Chocolate Cherry Bomb Recipes

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.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
• Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
• Pour into 14 (3-oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
• Top with cherries; press gently into gelatin mixture to secure. Refrigerate 20 min. or until gelatin is firm. Unmold just before serving.

Steps:

• Layer this drink: grenadine, then the Cacao, then the cream.
• Shoot.
• Tastes just like a chocolate covered cherry.

Steps:

• Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.

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.