Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min. + freezing

Ingredients

  • 1 pint vanilla ice cream, softened
  • 2 squares (1 ounce each) unsweetened chocolate
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon rum extract, optional
  • 1 cup whipping cream
  • 1/2 cup finely chopped dates or figs
  • 1/2 cup finely chopped raisins or nuts (pecans or walnuts)

Directions

Spoon ice cream into the bottom and up the sides of a 1-1/2-qt. casserole bowl; freeze until firm, about 1-2 hours. Meanwhile, in a heavy saucepan, melt chocolate and water over low heat, stirring until blended. Add sugar and salt; simmer 3 minutes, stirring constantly. Lightly beat egg yolks in a mixing bowl; gradually pour hot mixture over yolks and blend well. Cool. Add extracts and mix well. In a small mixing bowl, whip cream until stiff; fold into chocolate mixture along with dates and figs and raisins and nuts. Spoon into middle of ice cream. Cover and return to freezer; freeze overnight (keep up to 3-4 days). Just before serving, unmold onto serving plate. Yield: 8 servings.
Originally published as Chocolate Bombe in Sweet and Scrumptious Chocolate 1994, p48

Nutritional Facts

1 slice: 310 calories, 18g fat (11g saturated fat), 108mg cholesterol, 78mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 3g protein.

Popular Videos

  • 1 pint vanilla ice cream, softened
  • 2 squares (1 ounce each) unsweetened chocolate
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon rum extract, optional
  • 1 cup whipping cream
  • 1/2 cup finely chopped dates or figs
  • 1/2 cup finely chopped raisins or nuts (pecans or walnuts)
  1. Spoon ice cream into the bottom and up the sides of a 1-1/2-qt. casserole bowl; freeze until firm, about 1-2 hours. Meanwhile, in a heavy saucepan, melt chocolate and water over low heat, stirring until blended. Add sugar and salt; simmer 3 minutes, stirring constantly. Lightly beat egg yolks in a mixing bowl; gradually pour hot mixture over yolks and blend well. Cool. Add extracts and mix well. In a small mixing bowl, whip cream until stiff; fold into chocolate mixture along with dates and figs and raisins and nuts. Spoon into middle of ice cream. Cover and return to freezer; freeze overnight (keep up to 3-4 days). Just before serving, unmold onto serving plate. Yield: 8 servings.
Originally published as Chocolate Bombe in Sweet and Scrumptious Chocolate 1994, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Bombe

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review