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Chocolate Bombe

 Chocolate Bombe
This special dessert is a family tradition for Christmas dinner at our house. It's not too rich after a big meal, and it can be made ahead to give you time for other last-minute preparations. I've always loved trying new recipes, desserts especially.
8 ServingsPrep: 25 min. Cook: 5 min. + freezing


  • 1 pint vanilla ice cream, softened
  • 1-1/4 cups heavy whipping cream, divided
  • 1/2 cup sugar
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 teaspoon rum extract, optional
  • 2 ounces unsweetened chocolate
  • 1/4 cup water
  • 1/2 cup finely chopped dates or figs
  • 1/2 cup chopped nuts or raisins


  • Line a 1-qt. round bowl with plastic wrap. Place in the freezer for
  • 30 minutes. Quickly spread ice cream over the bottom and up the
  • sides to within 1/2 in. of the top of bowl. Freeze for 1-2 hours or
  • until firm.
  • In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and
  • salt. Cook and stir over medium heat until mixture reaches at least
  • 160° and coats the back of a metal spoon. Remove from the heat;
  • stir in vanilla and rum extract if desired. Refrigerate until
  • cooled.
  • Meanwhile, in a microwave-safe bowl, melt chocolate in water at 50%
  • power for 30 seconds; stir until smooth. Gradually whisk into

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Chocolate Bombe (continued)

Directions (continued)

  • custard mixture. Beat remaining cream until stiff peaks form. Fold
  • into chocolate mixture along with dates and nuts. Spoon into ice
  • cream shell, spreading to completely cover the top. Cover and freeze
  • overnight.
  • Just before serving, remove from the freezer and invert onto a
  • serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield:
  • 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 310 calories, 18 g fat (11 g saturated fat), 108 mg cholesterol, 78 mg sodium, 38 g carbohydrate, 2 g fiber, 3 g protein.