Chocolate Cookie Bomb Sundaes
Around this time last year, I attempted to make hot chocolate bombs from scratch because I thought it would be a piece of cake and I would save myself a ton of money by making them myself. Have you finished laughing at me yet? I don’t think my kitchen has ever humbled me any faster than it did in this moment precisely.
I’ve since given up all hope of becoming a master hot chocolate bomb maker during my time on this planet. This year I got smart and went to my town’s winter farmer’s market and paid $30 for six hot chocolate bombs as this year’s Christmas gift to my bosses (they have three children and I thought they would get a kick out of them. I was right). $30 is a small price to pay to not have to deal with making hot chocolate bombs myself. Plus, other people who make them all the time make them so well and really have the process down pat, I feel like $5 for a hot chocolate bomb is a steal. I got a unicorn one, one that looked like a cake, a salted caramel cappuccino one…it was like the options were endless. It’s money well spent if you’re going the full hot chocolate bomb route.
So anyway. I still had these stupid silicone molds taking up space in my pantry from last year. I almost posted them on my town’s Buy Nothing page, just so that I could get these molds out of my life at long last and they could stop taunting me from behind the closed door. But then, I paused. I dreamt up this recipe in my head. I was brought back to a time three years ago when Mike and I visited Montreal, and the most insane chocolate-centered restaurant I have ever had the pleasure of visiting in all of my 32 years. Can you guess the one I’m talking about? Are you lucky enough to have visited? This is the restaurant that inspired this recipe. My rendition doesn’t hold a candle to theirs. I’ll be honest. But are we even allowed to go to Canada these days? Who even knows. Let’s just assume we can’t. So just make the at home version instead. You’re welcome! I promise you, these are much easier to make than full on hot chocolate bombs, and the end result is very similar. It’s less than half the work since we’re only using half a sphere per person, and not trying to glue two halves together to make a whole. Dessert shouldn’t be stressful, and I think you’ll find that this is a stress free experience indeed. Whip these up for Valentine’s Day and surprise and delight the whole family! Who doesn’t love a sweet little cookie surprise?
Ingredients
Equipment
Method
- Use a damp towel to wipe your silicone mold clean. Use a dry towel to dry the cavities out completely. Place the silicone mold on a medium sheet pan and set aside.
- Add ¾ cup chocolate chunks and the coconut oil to a medium bowl. Microwave for 30 seconds and then stir. Microwave 30 seconds more and stir. The chocolate should be completely melted after you have stirred it well. If there are still some chunks visible, microwave in 10 second increments, removing to thoroughly stir, until melted completely.
- Use a small brush (I used silicone) to brush each cavity with the melted chocolate. The chocolate should cover each cavity so that no "holes" are visible. Place in the refrigerator for 30 minutes to chill. Remove from refrigerator and repeat once more until there is a thick chocolate coating all over the inside of each cavity. Return the silicone mold to the refrigerator to chill for another 15 minutes. Place any leftover chocolate mixture (you should have a few tablespoons' worth) into a small saucepan.
- To assemble the sundaes, place two chocolate chip cookies in the center of a small bowl. Carefully remove one chocolate shell from its mold and place it over the cookies. Let sit out at room temperature for 15-20 minutes so that the chocolate shell starts to warm up a bit.
- When ready to serve, add 3 tablespoons of milk to the saucepan with the chocolate. Turn the burner on to low and stir until the chocolate and milk are combined and warmed through. Remove from heat.
- Add any other sundae topping you would like (ice cream, fresh fruit, chopped nuts, fresh mint, etc.) around the chocolate bomb, leaving the top and sides of the chocolate bomb untouched.
- When ready to serve, spoon the warm chocolate sauce mixture over the top of the chocolate shell and watch as the chocolate gives way to the cookies hiding underneath! Serve immediately and enjoy!
