Chocolate Ice Cream Bombe - Dessert

Chocolate lovers will just love this dessert - rich chocolate ice cream encased in slices of chocolate Swiss roll and topped with even more chocolate!

  
It's really, really easy to make too - I got the idea off of Jamie Oliver! 

So the next time you have people round for dinner, it's well worth giving this a go.

Start by lining the bottom and edge of the bowl with big sheets of cling film - enough to be able to cover over the top when the bombe has been made.

Slice the Swiss roll and put one slice in the bottom of the bowl and carry on building it around the edge (just one layer).

Now remove the ice cream from the freezer and leave it out for about five minutes - you just want it to be pliable. Be careful that it doesn't defrost completely as you should never refreeze ice cream.

Spoon the ice cream into the lined bowl and fill it to the top. You will need the whole tub.

Now cover the top with more Swiss roll slices to the ice cream is completely encased.

 

Don't fuss that it doesn't look too amazing at this stage. 

Now bring the cling film over the top of the bowl and using a small plate or your hands, flatten it down to squash the ice cream and Swiss roll to the shape of the bowl. Some ice cream will ooze out of the top but don't be worrying about it.

Now, be putting it in the freezer for at least 4 hours before you serve it. Or of course, you can leave it there till you need it!

When you're ready to serve:
Melt the chocolate in a glass bowl over a saucepan of simmering water.

Using the cling film, pull the bombe out of the bowl and put it on a serving plate. And leave for just a couple of minutes before pouring over the melted chocolate. Slice with a big sharp knife.

Yield: 6-8 Author: Jan Bennett

Chocolate Ice Cream Bombe - Dessert

Top Tip:
To find out how big your glass bowl is (or any other bowl or dish for that matter) simply fill it up with water and however much water it takes to fill it, that's the size it is. So if it takes 1 litre then it's a 1-litre bowl.

ingredients:

a 2 litre glass bowl

a good amount of cling film

enough chocolate Swiss roll to cover the side and bottom of bowl 

a tub of whatever ice cream you fancy - I used Carte D'or  (Chocolate Inspiration)

a bar of dark chocolate (70% cocoa solids)

instructions

Start by lining the bottom and edge of the bowl with big sheets of cling film - enough to be able to cover over the top when the bombe has been made.

Slice the Swiss roll and put one slice in the bottom of the bowl and carry on building it around the edge (just one layer).

Now remove the ice cream from the freezer and leave it out for about five minutes - you just want it to be pliable.   

Be careful that it doesn't defrost completely as you should never refreeze ice cream.

Spoon the ice cream into the lined bowl and fill to the top.  You will need the whole tub.

Now cover the top with more Swiss roll slices to the ice cream is completely encased. 

Don't fuss that it doesn't look too amazing at this stage.  Now bring the cling film over the top of the bowl and using a small plate or your hands, flatten it down to squash the ice cream and Swiss roll to the shape of the bowl.

Some ice cream will ooze out of the top but don't be worrying about it.

Now, be putting it in the freezer for at least 4 hours before you serve it.  Or of course you can leave it there till you need it!

When you're ready to serve:

Melt the chocolate in a glass bowl over a saucepan of simmering water.

Using the cling film, pull the bombe out of the bowl and put it on a serving plate.  

Leave for just a couple of minutes before pouring over the melted chocolate.

Slice with a big sharp knife.

Created using The Recipes Generator