German Chocolate Bomb

by Todd Leonard CEC on January 29, 2016
Todd Leonard CEC
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

German Chocolate Bomb with coco nibs, sugar cookie crunch, and caramel sauce.

Serves: 10

Prep Time: 14 min

Cook Time: 40 min

Total Time: 54 min

Total Time:
Prep Time:
Cook Time:
54 min
14 min
40 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

Chocolate Mousse

  • 1/4 c. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix
  • 1/4 c. Water
  • 1/4 c. Cane Sugar
  • 1 c. Semi-sweet chocolate chips, melted
  • 1 tbsp. Pure Vanilla Powder - Spice Can
  • 2 c. Heavy cream

Coconut filling

  • 1/3 c. Water
  • 1/4 c. Heavy cream
  • 1 c. THRIVE Macaroon Cookie MixTHRIVE Macaroon Cookie Mix
  • 1/2 c. Brown Sugar
  • 1 tbsp. Pure Vanilla Powder - Spice Can
  • 3 tbsp. Butter

Brownie



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Directions:

Chocolate Mousse:

  1. In a medium saucepan, whisk together scrambled egg mix, water, 1/2 of the sugar, vanilla powder, and 3/4 cup of heavy cream.
  2. Cook over medium heat, stirring until it begins to thicken, about 3-4 minutes. Do not let it boil. Remove from heat and pour through a strainer.
  3. Once strained, whisk in melted chocolate. Strain again, and chill until cool.
  4. Beat remaining heavy cream with remaining 2 tbsp of sugar until stiff peaks form. Stir 1/3 of the whipped cream into the cooled chocolate mixture. Then gently fold in the rest of the cream with a rubber spatula.

Coconut Filling

  1. Bring all coconut filling ingredients to a simmer and stir for 2-3 minutes. Take off heat and let sit until cooled.

Fudge Brownie

  1. Make brownies according to can directions, and allow to completely cool.

How to Assemble

  1. In a silicon round mold, layer 2/3 with mousse.
  2. Place a 1/2oz scoop of coconut filling onto the mousse and spread lightly.
  3. With a same size ring mold as the silicon dome, cut the brownies out and place a round on the top.
  4. Repeat the process until all are filled.
  5. Place in a freezer over night or until completely hard.
  6. Take out mold and place on oven rack on top of sheet pan with parchment paper.
  7. Pour Ganache over the frozen dessert to glaze.
  8. Allow to set and defrost for 25 minutes then serve!