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Chocolate Bomb

This devilishly delicious dessert recipe features our Raspberry Chocolate Pretzel Dip.

Ingredients

  • 4 Tbsp. Sugar
  • 1/2 tsp. Salt
  • 2 Tbsp. Cornstarch
  • 2/3 cup Water
  • 2 Eggs
  • 6 oz. White chocolate
  • 4 Tbsp. Robert Rothschild Farm Raspberry Chocolate Pretzel Dip
  • 2 Tbsp. Butter, unsalted
  • 2/3 cup Heavy cream, chilled
  • 1 cup Heavy cream
  • 1 Tbsp. Light corn syrup
  • 3 oz. Semisweet chocolate morsels
  • 1 1/2 Tbsp. Butter, unsalted
  • 12 Favorite chewy large oatmeal raisin cookies
  • Directions
    1. For Mousse: In a large saucepan, heat sugar, salt, cornstarch and water. Bring to a boil. Temper eggs with water mixture and then add tempered eggs to water mixture. Remove from heat and add chocolate morsels and 2 tablespoons Raspberry Chocolate Pretzel Dip. Mix until smooth, then add butter and continue to whisk smooth. Place on ice bath to cool the chocolate mixture.
    2. Meanwhile, whip the chilled heavy cream with electric mixture until soft peaks form. Fold whipped cream into chocolate mixture until fully combined. Place in refrigerator to set-up, at least 2 hours.
    3. For Ganache: In a large saucepan, bring heavy cream and corn syrup to boil. Remove from heat. Add 2 tablespoons Raspberry Chocolate Pretzel Dip, chocolate morsels and butter. Whisk until well combined. Set aside to cool.
    4. To Assemble: Spread thin layer of jam on top surface of oatmeal cookie. Using ice cream scoop, top cookie with 1 scoop of chocolate mousse. Pour chocolate ganache over the mousse. Refrigerate to chill first layer. Pour second layer of chocolate ganache over the mousse.
    5. Place in refrigerator to chill for at least 1 hour. Garnish with fresh raspberries.

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