Marbled Chocolate Bombe
This is the Marbled Chocolate Bombe recipe.
- Prep: 30 min
- Cooking: 20 min
- Refrigeration: 30 min
- Freezing: 3 h
Ingredients
- 1/2 cup (125 mL) cocoa powder
- 2/3 cup (160 mL) sugar
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) butter
- 1 tsp (5 mL) vanilla extract
- 4 cups (1 L) chocolate ice cream softened
- 4 cups (1 L) vanilla ice cream softened
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) icing sugar
- Chocolate curls
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Preparation
Combine cocoa and sugar in a saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and boil gently 5 minutes.
Remove from heat; stir in butter and vanilla; cool. Line a 1 1/2 quart (1.5 L) round bottom mixing bowl with plastic wrap. Spread chocolate ice cream over bottom and up the sides of bowl.
Cover and freeze for 60 minutes or until firm. Alternately spoon vanilla ice cream and 1 cup (250 mL) of the chocolate sauce into centre of bowl. Cover and freeze for 60 minutes or until firm.
Unmold onto plate; peel off plastic wrap. Whip cream and icing sugar until stiff; frost and decorate mold. Garnish with chocolate curls; freeze over night.
Remove to refrigerator 1/2 hour before slicing. Serve with remaining chocolate sauce.
Freezing time: 1 hour between each operation, a total of at least 3 hours.
Tips
Nutritional information
Per serving| Energy: | 383 Calories |
| Protein: | 4 g |
| Carbohydrate: | 38 g |
| Fat: | 25 g |
| Fibre: | 2.1 g |
| Sodium: | 78 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 124 mg |
| Vitamin A: | 25 % |
| Vitamin B12: | 18 % |
| Magnesium: | 16 % |
| Riboflavin: | 14 % |
