2 cups ice cream (6 cups if all sundae bombs are being served at once)
01Using a chef’s knife, finely chop the chocolate bar. Place the chocolate pieces in a microwave-safe bowl.
02Temper the chocolate by putting it in the microwave for 25 seconds. Remove and stir with a rubber spatula (even if it looks like it hasn't melted much yet) to evenly distribute heat. Return to the microwave for 15 seconds. Stir and repeat, not allowing the chocolate to heat above 90 degrees F. Use a thermometer to accurately measure the temperature. To test that the chocolate is tempered properly, pour a quarter-sized amount of chocolate onto parchment paper and place in the refrigerator. After 5 minutes, check that the finish is shiny (not dusty) and the wafer snaps easily. This ensures that the chocolate is tempered and ready to be used in the molds.
03Use a dry paper towel to wipe the insides of the molds to ensure there is no residue. Place molds on a baking sheet to create a sturdy surface. Using a pastry brush, paint a thin layer of chocolate on the inside of the 12 molds. Place in the refrigerator for 5 minutes to set. Remove from the refrigerator and apply a second coat of chocolate, paying extra attention to making the edges thick and strong. Place the molds back in the refrigerator for 5 minutes.
04Using gloves (to avoid fingerprints), carefully remove the chocolate from the molds. Fill 6 of the molds with approximately 1/4 cup of your favorite sundae toppings.
05Place the remaining melted chocolate in a pastry bag (or plastic bag with a small hole in one corner). Pipe chocolate around the rim of the chocolate spheres that have the sundae filling. Gently place an empty chocolate sphere on top, closing the sphere and making it into a ball. Repeat with remaining chocolate spheres. Place in the refrigerator for 5 minutes to set.
06Remove from the refrigerator. If the seam didn’t seal completely or looks messy, add more melted chocolate around the seam edge and then roll in sprinkles. Refrigerate for another 5 minutes.
07Allow chocolate bombs to sit at room temperature for at least 5 minutes.
08Heat chocolate fudge so it is piping hot.
09Add a cup of ice cream into each bowl and place an ice cream sundae bomb on top of the ice cream in each bowl and pour the hot fudge over it, allowing the bomb to crack open and reveal the surprise toppings. If the ice cream sundae bomb isn't fully cracking open, simply use your spoon to assist and enjoy!