Chocolate Cherry Bombe

I’m very particular about my cherries. They are only in season for a couple months and when I eat my cherries, they need to be perfectly sweet and firm. Ok, the deranged twin cherries are acceptable to eat, just not the ones that are slightly soft, or god forbid…mushy. I refuse to eat the less-than-perfect cherries and more often than not, find myself throwing away a good 1/4 of the bag.
With this recipe, I can eat the perfect ones and salvage the other ones.  If you don’t have chocolate/cream on hand, just make the cherry compote and spoon over crepes or french toast. There’s not much advertising needed here: homemade cherry ice cream (without the use of an ice cream maker), pistachios, and chocolate. A phenomenal combination of flavors and perfect for the hot summer days.
  • 2 pounds fresh cherries, pitted
  • 1 1/4 cups sugar
  • 1 lemon, juiced
  • 2 tablespoons brandy or cherry syrup(recommended: kirsch or Torani syrup)
  • 3/4 cup water, plus 2 tablespoons
  • 2 tablespoons cornstarch
  • 3 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pistachios
  • 10 ounces semisweet chocolate, cut in chunks


Line 24 regular muffin pans molds with plastic wrap each, leaving enough excess hanging over each edge, and stick it in the freezer.

In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.

Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse – don’t overdo it, it’s ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined muffin tray and spoon the cherry mousse into each mold, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.

Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.

Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Top with leftover cherry sauce and serve immediately.


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