I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Sunday, November 5, 2017

Ice Cream Mini Bombes

Chocolate coated brownies and ice cream...these are da bomb!



Bombe:

2 - 9X9" pans brownies
6 tbsps nutella, frozen (if using, I'll explain later)
1/3 - 1/2 cup vanilla ice cream

Magic Shell:

2 cups chocolate chips (I used Ghirardelli)
1/2 cup coconut oil
1/2 cup toffee bits

Makes 6

Line each of 6 muffin cups with plastic wrap. Use pieces large enough to be able to wrap each finished bombe.  If you are using nutella, place tablespoon dollops on a wax paper lined pan and freeze.  I did use nutella this time but would not in the future because the nutella stayed frozen like a stone when serving. I didn't like that.

Prepare you favourite brownies from scratch or a mix. Bake and while still slightly warm turn out onto a piece of wax paper on your working surface. Cut out 6 cake circles a bit larger than your muffin cups and gently press into each lined cup. You'll be cutting 6 more later (And keep the cake scraps. See why at the end of this recipe)



So if you are using the nutella, place a frozen nugget in each concaved brownie. Top with approximately 1 tbsp of ice cream and press in to just below the edge of the cake. If not using nutella just fill with ice cream.



Cut 6 more cake circles out, the size of each cup, and place on top of the ice cream, pressing cake edges gently.



Gather the plastic wrap up to cover each cake. You could also wrap the top of the tray before popping it into the freezer overnight.




So once completely frozen you can prepare the magic chocolate shell and start dipping!

Place coconut oil and chocolate chips in a microwave safe bowl and microwave on high 1  1/2 minutes, stirring every 30 seconds.



Cool the melted chocolate/coconut oil completely, about 1/2 hour on the counter. Then stir in the toffee bits.

Unwrap each bombe and using a skewer, dip each into the shell mixture spooning over to coat completely. Place on a wax paper lined baking sheet.



Return to the freezer until you need them. Remove from freezer about 20-25 minutes before serving. These can be kept in the freezer for up to 6 months in a container.



Serve plain...



or with whipped cream and chocolate syrup!







So back to those cake scraps...use them right away or freeze for later use in this brownie sundae.



And any leftover magic shell topping can be kept in a jar and re-heated in the microwave, say to top a scoop of ice cream or to dip bananas! These can be kept in and served right from the freezer!




Original recipe: http://www.abajillianrecipes.com/2017/05/29/brownie-ice-cream-bombes/

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