Generally in this column, I feature heritage recipes that have been
much loved and passed down from one generation to the next. Perhaps these recipes were once a trendy dish and now they are a part of a family’s tradition. But what makes a recipe trend in the first place? The answer is, who knows? In the last few years we’ve seen some pretty crazy food trends like Cragels (croissant and bagel combination) and Cronuts (croissant and donut combo), Avocado Toast, Bacon Crack, Zoodles, Acai bowls, Poke, Pho, rainbow cakes and anything Instant Pot.
The latest crazes are Chocolate Bombs and Chocolate Domes. Chocolate Bombs are large molded hollow shells made from chocolate coating and filled with fun things like marshmallows, cocoa powder and small pieces of chocolate candy. The idea is to put the bomb in your coffee mug, let it melt and then stir the contents into the hot liquid. Also part of the trend is to make or buy a small wooden mallet to crack open the chocolate bomb.
The second fad is the Chocolate Dome, a half circle made by dipping a balloon into the chocolate coating. Then! You take hot caramel sauce and pour it over the shell and it melts open to reveal a secret dessert inside like a brownie ala mode.
Will these ideas fade or will they become a permanent staple in the dessert category? Again, the answer is, who knows! For now, I say have fun with the fads and share the experiences!
Watch my How To Video for the Chocolate Dome here!
| Servings |
- Chocolate coating (You’ll find them in squares in the baking aisle, or discs in the produce section, usually near the strawberries.)
- Treats to fill the chocolate bombs with (mini marshmallows, cocoa powder or bits of chocolate candies like truffles or chocolate bars)
- A chocolate mold that makes large ball shells (Look for them at ABC Cake Decorating or your hobby stores)
Ingredients For the Chocolate Bombs:
For the Chocolate Domes: | Rate this recipe! |
- Melt the chocolate coating. Spoon into the mold to coat and then pour out the remainder. When it hardens, repeat several times to give the chocolate bomb a harder shell. Remove two shells from the mold. Fill one shell with the treats. For the second shell, heat a skillet and melt the rim for just a few seconds. Then immediately attach the two shells together creating a large round chocolate bomb. Place in a mug and pour hot coffee or chocolate over the bomb.
- Melt the chocolate coating. Allow it to cool down. Blow up the balloon to the desired dome size. Coat with butter. Dip half of the balloon in the coating. Let harden and repeat. When completely hardened. Pop the balloon and place the shell over the dessert. Heat the caramel sauce and pour over the shell. Cut open to reveal dessert.
