How To Make Boozy Chocolate Bombes
It’s always the season for merry making and nothing gets merrier than a full stomach. These Christmas recipes will do the trick for happy smiles and bellies. Nobody goes on diet and no tummy goes hungry during Christmas!
Serves:
Ingredients
- 200g dark chocolate, chopped
- 100ml double cream
- 50ml whiskey
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 4 scoops of vanilla ice cream
- 4 fresh strawberries, for garnish
- 1 tbsp cocoa powder, for dusting
Instructions
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Melt the dark chocolate in a heatproof bowl over simmering water until smooth. Set aside to cool slightly.
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In a separate bowl, whisk together the double cream, whiskey, powdered sugar, and vanilla extract until soft peaks form.
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Gently fold the whipped cream mixture into the melted chocolate until well combined.
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Line 4 small, round bowls or ramekins with plastic wrap, allowing enough overhang to cover the tops of the bombes.
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Spoon a small amount of the chocolate mixture into the bottom of each bowl to create a base.
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Place a scoop of vanilla ice cream in the center of each bowl, then cover with the remaining chocolate mixture, ensuring the ice cream is completely encased.
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Fold the overhanging plastic wrap over the top of each bombe and freeze for at least 4 hours or until set.
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To serve, remove the bombes from the freezer and unwrap them. Dust with cocoa powder and garnish with a fresh strawberry.
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Allow the bombes to sit at room temperature for 5 minutes before serving to slightly soften the chocolate shell and ice cream filling.
Nutrition
- Calories : 380kcal
- Total Fat : 28g
- Saturated Fat : 17g
- Cholesterol : 63mg
- Sodium : 12mg
- Total Carbohydrates : 27g
- Dietary Fiber : 4g
- Sugar : 17g
- Protein : 4g
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