Choc Caramel Bombe

Encase creamy ice-cream and caramel within a dark chocolate mould for a magical melting moment this Christmas.

The ingredient of Choc Caramel Bombe

• 2 cups 500ml chocolate ice cream see related recipe tips
• 2 caramel slice squares see note about 280g almost chopped
• 1 qty vanilla bean ice cream see master recipe frozen until thick but soft passable to spoon
• shaved chocolate to help

The Instruction of choc caramel bombe

• line a 1 5l pudding basin or mould afterward plastic wrap leaving some overhanging the edges to enclose
• using the urge on of a metal spoon dipped in hot water frequently for ease of spreading evenly increase a buildup of chocolate ice cream approximately 1 5cm thick over the inside of the mould freeze for 2 hours or until quite firm
• fold caramel slice pieces into vanilla ice cream if using an ice cream machine churn briefly to combine spoon into the basin and cover in the manner of overhanging wrap put out for at least 4 hours or until firm
• to serve unwrap the top of the ice cream bombe and invert the basin onto a serving platter wrap the basin briefly in a warm damp tea towel to encourage unmould then remove the basin and plastic wrap sprinkle taking into account bearing in mind chocolate later slice and support immediately

Nutritions of Choc Caramel Bombe

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation