Brownie “Almond Joy” Jello Bombe

Servings: 12 Prep: 45 mins Cook: 15 min Total: 2 days

I really think I’m starting to love gelatin. Sure, it’s weird and I want to pretend it’s something other than what it is, but … what it is, is also a really fantastic way to create amazing feats of tastiness! I can’t imagine doing something like this dessert, without gelatin. Short of freezing it (like ice cream, which IS another way this could be done), there’s no other method I know of, to create these separate layers, with crumbled brownies and fun flavors. None. Not even if I used BAD ingredients!

This particular dessert is a blend of 3 essential flavors: coconut, almond and chocolate. Each of the 3 layers is representative of one of those flavors, resulting in what I like to call, the “Almond Joy” Jell-O Bombe! The name comes from the famous candy bar, and the Bombe? Well … that’s French for Bomb! It is because it’s an explosion of flavor? Is it because it ignites taste buds? Nah.

A “Bombe” is actually named after cannonballs. The shape is round, like that of a bomb. Bombe’s have appeared on restaurant menus for near 150 years, and are usually ice cream.

Mine … is a chilled jiggly semi-sphere of gelatinous wobbliness, instead.

Assembly Notes: It’s actually really quite easy to make, but does require some time and patience. It will also require 3 bowls: small, medium and large. They should probably belong to a set, so that they shape is the same, while simply diminishing in size. The inner-most layer is made first, in the smallest bowl. It is “hardened” for about 4 hours in the fridge. Then, a second batch of jello is made, and brought to “cool” (if it’s too warm, it will melt the smaller jello shape). The second jello is poured into the medium sized bowl. The smaller bundle of gelatin is removed from the small bowl by dipping the bottom of the bowl in warm water. When it releases, flip it over in your hands (it’s tough enough) and then gently submerge it into the medium bowl, until the top “levels” meet. This is chilled for a further 4 hours, resulting in 2 layers. This is repeated one more time, with a bigger bowl. That’s it! Theoretically, this could be done 10 times for all sorts of whacky flavors and appearances. When I made this, it took me two days to make, but I feel it’s worth the effort. Each person that ate it, loved it, proclaiming it light and … not too sweet. In short: yum.

Brownie Note: I had just made some icky brownies and was looking for an excuse to use them in something else. The brownie bits are COMPLETELY optional. In retrospect, I think I would have preferred to have left them out, which is why I’ve omited them from the recipe. They just got a little bit in the way of the otherwise smooth and luxurious sensation of this dessert. That said, they do show how an ingredient could be used within this dessert. For example, this could’ve been toasted almonds and coconut, instead!

Brownie
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
Coconut Jello Base
1 cup (240g) unsweetened almond milk, divided
45
3.5
2
3
0
1
2
1 cup (226g) unsweetened coconut milk
400
44
4
8
0
0
8
1 packet (about 2 1/4 to 2 1/2 tsp, total) (7g) gelatin powder
23.5
0
6
0
0
0
0
1/4 cup (50g) ‘Swerve’ or other sugar replacement
0
0
0
50
0
50
0
1 dash (1g) salt
0
0
0
0
0
0
0
Almond Jello Base
1 cup (240g) unsweetened almond milk, divided
45
3.5
2
3
0
1
2
1/2 cup (119g) cream, heavy whipping
410.5
44
2.5
3.5
0
0
3.5
1/2 cup (128g) unsweetened almond butter
780
64
28
24
0
16
8
1 packet (about 2 1/4 to 2 1/2 tsp, total) (7g) gelatin powder
23.5
0
6
0
0
0
0
1/4 cup (50g) ‘Swerve’ or other sugar replacement
0
0
0
50
0
50
0
1 dash (1g) salt
0
0
0
0
0
0
0
Chocolate Jello Base
2 1/2 cup (600g) unsweetened almond milk, divided
112.5
8.8
5
7.5
0
2.5
5
1 1/2 cups (357g) cream, heavy whipping
1231.5
132
7.5
10.5
0
0
10.5
2 packets (about 4 1/2 to 5 tsp, total) (14g) gelatin powder
46.9
0
12
0
0
0
0
3/4 cup (64.5g) unsweetened cocoa powder
147
13.5
12.8
37.5
0
21.8
15.8
1 cup (200g) ‘Swerve’ or other sugar replacement
0
0
0
200
200
0
0
1 tbsp (12g) vanilla extract
34.6
0
0
1.5
0
0
1.5
1 dash (1g) salt
0
0
0
0
0
0
0
Grand Totals (of 12 servings):
3299.9
313.3
87.8
398.5
200
142.3
56.3
Totals Per Serving:
275
26.1
7.3
33.2
16.7
11.9
4.7 g
59.2%
Fat
7.4%
Protein
33.5%
Carbs

Brownie

Brownie "Almond Joy" Jello Bombe

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Print Rate
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 2 days
Servings: 12 Servings
Author: DJ Foodie

Ingredients

Coconut Jello Base

Almond Jello Base

Chocolate Jello Base

Instructions

  • For the coconut jello: pour 1/2 cup of almond milk into a mixing bowl. Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.
  • Combine coconut milk and remaining almond milk in a medium sauce pan over medium-low heat.
  • Into your hot milk mixture, whisk in your sugar equivalent and a dash of salt. Whisk until the sugar equivalent has fully dissolved.
  • Once the mixture begins to simmer (but not boil), whisk the hot mixture into the blooming gelatin bowl. Whisk until the gelatin is completely dissolved.
  • Pour your warm mixture into a small glass or metal bowl, with a 2-cup capacity. The mixture should fill the bowl, almost completely to the top. If you want to add any "toppings" (remember, the top will BECOME the bottom), add them now. You can push them in with your finger. Carefully place in the refrigerator to chill. Chilling takes between 3 to 4 hours.
  • For the almond jello: First, make sure the coconut jello is completely solid. Then, pour 1/2 cup of almond milk into a mixing bowl. Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.
  • Combine almond butter, cream and remaining almond milk in a medium sauce pan over medium-low heat.
  • Into your hot cream mixture, whisk in your sugar equivalent and a dash of salt. Whisk until the sugar equivalent has fully dissolved.
  • Once the mixture begins to simmer (but not boil), whisk the hot mixture into the blooming gelatin bowl. Whisk until the gelatin is completely dissolved. Pour this mixture into a medium sized (4-cup) glass or metal bowl.
  • Allow this mixture to sit on the countertop, until it drops to room temperature. It needs to be "cool", so as not to melt the coconut jello. However, if it's TOO cool, it will start to firm up. Watch it and stir it, occasionally.
  • When the almond jello is cool, find a pot wide and deep enough to submerge the coconut jello bowl into it. Fill it with very hot tap water.
  • Remove the coconut jello from the fridge and VERY carefully submerge it in the hot water. DO NOT let the water flow over the rim of the bowl. You will likely need to hold it in place. The goal is to melt the very thin outer layer of jello, by warming the bowl. This will take about 30 to 90 seconds, depending on the thickness and material of the bowl. Test by pushing down on one side of the jello. It should "slide" down, with the opposing side ... sliding up!
  • Remove the coconut jello from the bowl. You can hold it in your hand (wash your hands!). Flip it upside down and gently lower it into the very center of the almond jello. The almond jello will rise, to meet the top of the coconut jello. When the two jello "tops" are level, let it go. It will float. At this point, if you'd like to add any "toppings", you can push them into the the almond jello part. You can also move the coconut jello "island" around, until it's right in the center. The mixture should fill the bowl, almost completely to the top.
  • Carefully place in the refrigerator to chill. Chilling takes between 3 to 4 hours.
  • For the chocolate jello: First, make sure the coconut-almond jello is completely solid. Then, pour 1 cup of almond milk into a mixing bowl. Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.
  • Combine cream and remaining almond milk in a medium sauce pan over medium-low heat.
  • Into your hot cream mixture, whisk in your sugar equivalent, cocoa powder, vanilla and a dash of salt. Whisk until the cocoa is fully absorbed, lumps are gone, and the sugar equivalent has fully dissolved.
  • Once the mixture begins to simmer (but not boil), whisk the hot mixture into the blooming gelatin bowl. Whisk until the gelatin is completely dissolved. Pour this mixture into a large sized (8-cup) bowl.
  • Allow this mixture to sit on the countertop, until it drops to room temperature. Stir it, occasionally.
  • When the chocolate jello is cool, remove the coconut-almond jello from the fridge and VERY carefully submerge it in hot water for about 30 to 90 seconds.
  • Remove the coconut-almond jello from the bowl. You can hold it in your hand, but be careful. This is bigger and more slippery than the smaller coconut jello. Flip it upside down and gently lower it into the very center of the chocolate jello. The chocolate jello will rise, to meet the top of the coconut-almond jello. When the three jello "tops" are level, let it go. At this point, if you'd like to add any "toppings", you can push them into the chocolate jello layer. You can also move the coconut-almond jello "island" around, until it's right in the center.
  • The mixture should fill the bowl, almost completely to the top. Carefully place in the refrigerator to chill. Chilling takes between 4 to 6 hours.
  • Once it is thoroughly chilled, again, submerge it in hot water. Pop it onto a plate or platter large enough to hold it. Slice into it by warming a knife blade under hot tap water. Once the blade is hot, wipe off the water and make a slice! Repeat this process of warming and drying the blade, making slices in the bombe.
  • Serve!

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* Learn More: More about this recipe and nutrition …

6 thoughts on “Brownie “Almond Joy” Jello Bombe”

  1. Wow, this is the Bomb! Seriously, it looks great – Fun, impressive, decorated with a little whipped cream skirt on the serving platter and it is sure to bring oohs and Aahs. Sorry the brownies didn’t work for you. Can’t wait to try this.

  2. Thanks, Eric! It was the bombe! I agree! It was also INCREDIBLY delicious! If you make one … send me a pic! I’d love to see it! 🙂

  3. Thanks Nita. Yep, it was great. Really flavorful and rich. Doing it in layers would definitely simplify it, to be sure. Take a photo, if you wouldn’t mind. I’d love to see how it turns out! 🙂

  4. Thanks, Fran. Yep, it is and was! I’m planning to play much more with these ideas in the near future. It was a ton of fun, and while it requires some patience and time, the actual investment of time for creation is just a few minutes, each time you need to play with it. In any event, it’s a lot of guilt-free tastiness, for just a bit of patience. Thanks for the kind words! 🙂

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