Linda's Cherry Bombs
Recipe: #12004
February 01, 2014
Categories: Desserts, Cherry, Baby Shower, Mothers Day, New Years, Ice Cream, , more
"I found these little delectable treats on another food site. So easy to make and very impressive! People are always amazed when they cut this open and find a chocolate covered cherry inside. The cherry and it's liquid will not freeze. Although these are great exactly as written, you can play around with the recipe and use other flavor combinations. Try TJ's chocolate truffles with coffee ice cream. Yum! Instead of store-bought Magic Shell, make your own - it's easy (see my recipe for "Homemade Magic Shell"! PREP TIME DOES NOT INCLUDE FREEZING TIME!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (258.6 g)
- Calories 720.4
- Total Fat - 62.2 g
- Saturated Fat - 34.2 g
- Cholesterol - 177.9 mg
- Sodium - 246 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 1.8 g
- Sugars - 7 g
- Protein - 12.7 g
- Calcium - 321.3 mg
- Iron - 1.8 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Line a baking sheet with parchment paper. Make sure the tray will fit into your freezer.
Step 2
Using a 2 1/4 inch round ice cream scoop (the kind with a trigger release), scoop up some ice cream.
Step 3
Carefully push a chocolate covered cherry into the center of the scoop until the cherry is even with the edge of the scoop and level off the ice cream. Don't let the cherry hit the top of the scooper, try to center it.
Step 4
Release onto the lined baking sheet and freeze until very hard. Repeat for all the cherries, working in batches and putting in freezer so they don't melt.
Step 5
When the bombs are hard, cover each bomb with Magic Shell.
Step 6
When the shell is hard put onto a dessert plate and garnish with some whipped cream, if desired. I like to swirl a bit of fruit coulis on the plate before placing the bombs, and perhaps a mint leaf for garnish.
Tips
- Ice cream/cookie scoop
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