Chocolate Cherry Bombs
For those who are interested, here's the recipe. It takes hardly any time at all.
Chocolate Cherry Bombs
1/3 cup boiling water
1 3 oz. Pkg. Cherry Jello
1 5 oz. can evaporated (not condensed) milk
2 squares semi-sweet chocolate
1. Add the boiling water to the jello and stir until dissolved. Or, as I did, put the H20 into a 1 cup pyrex measuring cup and microwave for 1 minute, then add the Jello and stir.
2. Measure 5 oz. evap. milk into a 2 cup Pyrex cup , chop the chocolate squares into four pieces each and put in the cup. Place into the microwave for one minute, stir. Put back into the microwave for another minute, stir or whisk until smooth.
3. Add the Jello to the chocolate and whisk together. Pour a cupcake tin that has been sprayed with Pam, or, as I did, pour into a decorative muffin tin that has been sprayed. Better yet, put into a mini muffin tin, which I don't have, but which would be perfect for this. The size of a cupcake is a tad too big, in my opinion. These arerich delicious decadent for something so simple. Recipe makes enough for 14 regular size "bombs."
4. Refrigerate for 20 minutes or until set. They're done and ready to eat.
Easy Peasy, and I just made some with raspberry Jello, and I like them even better. Wondering now how they would taste with orange Jello. Probably good, but might look funny.
You're welcome.
Chocolate Cherry Bombs
1/3 cup boiling water
1 3 oz. Pkg. Cherry Jello
1 5 oz. can evaporated (not condensed) milk
2 squares semi-sweet chocolate
1. Add the boiling water to the jello and stir until dissolved. Or, as I did, put the H20 into a 1 cup pyrex measuring cup and microwave for 1 minute, then add the Jello and stir.
2. Measure 5 oz. evap. milk into a 2 cup Pyrex cup , chop the chocolate squares into four pieces each and put in the cup. Place into the microwave for one minute, stir. Put back into the microwave for another minute, stir or whisk until smooth.
3. Add the Jello to the chocolate and whisk together. Pour a cupcake tin that has been sprayed with Pam, or, as I did, pour into a decorative muffin tin that has been sprayed. Better yet, put into a mini muffin tin, which I don't have, but which would be perfect for this. The size of a cupcake is a tad too big, in my opinion. These are
4. Refrigerate for 20 minutes or until set. They're done and ready to eat.
Easy Peasy, and I just made some with raspberry Jello, and I like them even better. Wondering now how they would taste with orange Jello. Probably good, but might look funny.
You're welcome.
Thank you.
ReplyDeleteThanks, Webster, can't wait to try them!
ReplyDeletePeace,
Muff
Sounds yummy! Thanks!
ReplyDeleteoh goodness, there's five pounds right there...yum...
ReplyDeleteI just ate the last one, and it was good, but DH came up with another idea how to make this stuff. He thought to make it in a bowl (maybe 1 1/2 qt.), and let it patially set, then fold in some whipped cream (maybe 1/2c. whipped). That sounds like it would be delicious. Oh, I also made some using raspberry Jello, and I didn't think they were as good.
ReplyDeleteBut glad you liked them!
Pass on the bombs. I can't stand jello. THOUGH...when I was in the ICU for 5days--BEST ORANGE JELLO ever!!! I love your leaves background, I'm afraid to mess with my plain green. Kudos
ReplyDelete