Chocolate Fudge Bombe Recipe

5 1
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Chocolate Fudge Bombe Recipe

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5 1
Publisher Photo
Four convenience items come together in this easy yet eye-catching dessert. It's a great way to wow guests with little effort. —Margaret Wilson, Hemet, California
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + freezing

Ingredients

  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 gallon fudge ripple or caramel swirl ice cream, softened
  • 3/4 cup chocolate frosting
  • 1 jar (12 ounces) seedless raspberry jam

Directions

Prepare brownie mix for cake-like brownies and bake according to package directions in a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
Cut brownies into squares; place on the bottom and up the sides of a 2-1/2-qt. bowl lined with plastic wrap. Spoon ice cream into brownie bowl; cover and freeze for 8 hours or until firm.
Place frosting in a small microwave-safe bowl; cover and microwave on high for 45 seconds or until soft. Invert brownie bombe onto a large plate; spread with frosting. Cut into wedges. Warm the jam; drizzle over dessert plates. Top with a wedge. Serve immediately. Yield: 12 servings.
Originally published as Chocolate Fudge Bombe in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p222

  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 gallon fudge ripple or caramel swirl ice cream, softened
  • 3/4 cup chocolate frosting
  • 1 jar (12 ounces) seedless raspberry jam
  1. Prepare brownie mix for cake-like brownies and bake according to package directions in a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  2. Cut brownies into squares; place on the bottom and up the sides of a 2-1/2-qt. bowl lined with plastic wrap. Spoon ice cream into brownie bowl; cover and freeze for 8 hours or until firm.
  3. Place frosting in a small microwave-safe bowl; cover and microwave on high for 45 seconds or until soft. Invert brownie bombe onto a large plate; spread with frosting. Cut into wedges. Warm the jam; drizzle over dessert plates. Top with a wedge. Serve immediately. Yield: 12 servings.
Originally published as Chocolate Fudge Bombe in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p222

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