Best 4 Chocolate Strawberry Bombe Recipes

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Indulge in a culinary symphony of flavors with our delectable Chocolate Strawberry Bombe. This frozen dessert is a symphony of textures and tastes, featuring a luscious strawberry mousse enveloped in a rich chocolate ganache, all resting on a crisp chocolate cookie crust. The Strawberry Sorbet adds a refreshing touch, while the White Chocolate Sauce drizzled on top provides a creamy, decadent finish. Embark on this culinary journey and treat your taste buds to an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY BROWNIE BOMBE



Strawberry Brownie Bombe image

Meet the Cook: A friend and I dreamed up this recipe. We use it to entertain and for special family dinners. For an extra touch, you can dip the strawberries in chocolate. -Joanne Watts, Kitchener, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup chopped walnuts
1/2 cup strawberry preserves
1 quart strawberry ice cream, softened
2 cups heavy whipping cream
3 drops red food coloring, optional
1/4 cup confectioners' sugar
Fresh strawberries and mint, optional

Steps:

  • Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans. , Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm., Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer. , In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe. , Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.

Nutrition Facts :

CHOCOLATE COVERED STRAWBERRIES



Chocolate Covered Strawberries image

This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.

Provided by Kitten

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 15m

Yield 24

Number Of Ingredients 3

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Steps:

  • In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  • Insert toothpicks into the tops of the strawberries.
  • Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Nutrition Facts : Calories 115 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 31.3 mg, Sugar 10.9 g

CHOCOLATE STRAWBERRIES



Chocolate Strawberries image

The world's simplest dessert! Strawberries dipped in chocolate.

Provided by Colin

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 15

Number Of Ingredients 2

5 ounces bittersweet chocolate, chopped
1 pint fresh strawberries with leaves

Steps:

  • In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 7.2 g, Cholesterol 0.4 mg, Fat 3.2 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 0.7 mg, Sugar 5.4 g

CHOCOLATE ORANGE & CRANBERRY RED VELVET BOMBE



Chocolate orange & cranberry red velvet bombe image

This stunning festive dessert makes a great alternative to Christmas pudding, with a hidden cream cheese and cranberry filling

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 20

175g butter , very soft, plus extra for greasing
200g plain flour , plus extra for dusting
200g golden caster sugar
4 large eggs
2 tbsp cocoa
1 tsp bicarbonate of soda
1 ½ tsp baking powder
75g buttermilk
2 tsp vanilla extract
2 x 10g tubes red food colouring (make sure it's a bake-safe variety - we used Dr. Oetker)
2 tbsp white wine vinegar
450ml double cream
zest 2 oranges
100g bar white chocolate , finely chopped
100g bar dark chocolate , finely chopped
200g bar milk chocolate , finely chopped
180g tub cream cheese
3 tbsp icing sugar
50g dried cranberries , plus extra to serve
sprinkles and edible glitter (optional), to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease 2 x 16cm hemisphere cake tins, then dust with flour and shake out the excess. Stand the tins on two ramekins placed on a baking tray to hold them steady. Put the cake ingredients in a large mixing bowl, add a pinch of salt and whisk together until smooth and evenly coloured bright red. Divide the mixture between the two tins and bake for 45 mins. Remove from the oven, cool in the tins for 10 mins, then tip onto a wire rack and leave until completely cold.
  • Meanwhile, make the chocolate-orange ganache and the filling. Pour the cream into a saucepan, add the orange zest and heat until just steaming. Put half the white chocolate in a bowl, and the dark and milk chocolates in another bowl. Pour 50ml of the hot cream over the white chocolate (strain it if the orange zest is in big strands), and the remaining cream over the dark and milk mixture. Leave the bowls for 1-2 mins, then stir until smooth and glossy. Set aside to cool for 10 mins.
  • Put the cream cheese in a bowl and whisk lightly to loosen. Add the icing sugar and the cooled white chocolate and cream mixture, then blend until smooth. Stir through the cranberries, then chill.
  • When the cakes are cold, you can start assembling. With the cakes flat-side up, use a 7cm biscuit cutter to mark a circle in the centre of each. Use a spoon to gently scoop a dip in each cake, about 4cm deep (save the crumbs for cake truffles - see tip, left.) Remove the cream cheese mixture from the fridge and use to fill the cavities in the cakes, spreading a little onto the flat surfaces too, to help them stick together. Invert 1 cake onto the other to create a sphere, and place on a wire rack set over a baking tray (this will catch any chocolate drips).
  • To ice the cake, the chocolate ganache needs to be the right consistency - pourable but not too runny. If it has set a little too much, place in the microwave for 10-20 secs, then mix until smooth; if it is too runny, chill until it has firmed up a little. Pour half the ganache over the cake, letting it cover the sides and run into the tray below (use the chocolate drips for cake truffles, see Tip). Cover the whole surface using a palette knife. This is just the first coating, so won't fill the gap between the sponges. Chill the cake for 20 mins or until the ganache has firmed up a little.
  • Remove the cake from the fridge. Cover the gap around the middle with the remaining ganache, smoothing it all over with a palette knife. Return to the fridge for another 20 mins until firm, then transfer to a serving plate.
  • Melt the remaining white chocolate in the microwave in short 10-sec bursts. Drizzle over the top of the cake, then scatter with dried cranberries, sprinkles and edible glitter, if you like. Chill if not serving straight away - it will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.

Nutrition Facts : Calories 537 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • For a smoother texture, use high-quality chocolate.
  • Make sure the chocolate is completely melted before adding it to the other ingredients.
  • Chill the bombe for at least 4 hours before serving to allow the flavors to meld.
  • Decorate the bombe with fresh strawberries, chocolate shavings, or whipped cream before serving.
  • If you are using frozen strawberries, thaw them completely before using.
  • You can also use other berries, such as raspberries or blueberries, in this recipe.
  • If you don't have a bombe mold, you can use a springform pan or a loaf pan.
  • Serve the bombe with a scoop of vanilla ice cream or whipped cream.

Conclusion:

The chocolate strawberry bombe is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and creamy strawberry filling, this bombe is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give the chocolate strawberry bombe a try.

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