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Chocolate Mint Bombe with Chocolate Truffles
Ice cream bombe recipes are always fun to make because you can use your favorite ice cream flavors and truffles, mint, fruit juice, fruit sorbet, chunks of fruit, melted chocolate, ice cream syrup and all kinds of other wonderful ingredients to your homemade bombe recipes. An ice cream bombe is basically a mixture of these ingredients but usually made in a round shape or a frozen half-sphere shape with different frozen layers. Usually a bombe is made in the freezer and then allowed to sit in the refrigerator for half an hour before you serve it, else it will be too hard to cut into, and then you risk ruining the unique striped look by hacking at the frozen ball too much!
The following recipe is easy to make and does not require a lot of ingredients. You can alter the ingredients if you want to, perhaps substituting chocolate cherry ice cream for the chocolate mint ice cream or using another variety. You can use milk chocolate or even white chocolate in place of the dark chocolate if you prefer the flavor of one of those or use half of one and half of the other. Make this delicious ice cream bombe recipe your own by using your favorite flavors.
You might think that chili powder is a strange ingredient to use in a dessert recipe but if you have never tried chili chocolate you are in for a treat! Chili really brings out the flavor of chocolate and gives your dessert a wonderful zing!
How to Make an Ice Cream Bombe Recipe
Ingredients -
1 pint chocolate mint ice cream
10 store-bought chocolate truffles (optional)
Sprig of fresh mint
5 oz dark chocolate
3 tablespoons fresh orange juice
1 cup whipped cream
8 teaspoon chili powder (optional)
Preparation:
Scoop the ice cream into a small bowl and smooth it down so it takes on the form of the bowl. Put it back in the freezer.
Place the chocolate in a metal or glass bowl and put this over a saucepan of boiling water to melt it. Add the orange juice and a little bit of chili powder if you are using it. Stir until the mixture is smooth and runny.
Take the ice cream out of the freezer. Hold the bowl over boiling water until the ice cream loosens and tip the bowl over a chilled plate until the ice cream falls out in one piece. Immediately pour the sauce over the ice cream and put it back in the freezer. After 10 minutes, remove the plate from the freezer and arrange the truffles around the ice cream if you are using them. Garnish the bomb with some whipped cream and place the sprig of mint on top before serving.
(Serves 4)
Wine Suggestion:
Wine Suggestion for Chocolate Bombe
If you want to serve a good California wine with a dark chocolate dessert, look for something offering a robust and roasted flavor, maybe with its own chocolate aromas. A Zinfandel or Cabernet Sauvignon would be a good choice for this ice cream bombe recipe. If you are using sweeter chocolate or something containing about 50% cocoa solids, go for a Merlot or Pinot Noir instead. If you prefer to serve a dessert wine, you cannot go wrong with Tawny or Vintage Port.
Photo Description:
This chocolate bombe recipe is very impressive and you might like to serve it with a fruit puree to add even more color, although the cream and mint leaf on top look elegant enough just as they are. The textures in bombe recipes are an important part of what makes them so tasty. The melted chocolate will harden as soon as it makes contact with the frozen ice cream and it will end up as a thin, crisp layer. Bite through this and you are through to the creamy chocolate ice cream inside. This is a multi-layered dessert and one that everyone will be in awe of.
Popular Ice Cream Chocolate Bombe Recipes
There is something very special about serving a chocolate bombe instead of a plain scoop of chocolate ice cream. Actually chocolate bombe recipes have been around longer than you might realize. Fancy molded bombes with frozen cake or cookies and frozen cream were being made in the eighteenth and nineteenth centuries. Baked Alaska type desserts have been around since the mid nineteenth century, although the name only dates back to the twentieth. Japanese ice cream tempura and Mexican cornflake-crusted fried ice cream are similar recipes.
Chocolate is a classic covering for an ice cream bombe because you can melt it easily, pour it over ice cream easily and it sets almost immediately in a wafer thin layer. The delicate cracking sound you get when you pierce through the layer of chocolate with your fork or spoon means you are through to the wonderful creamy mixture underneath. Perhaps you fancy a chocolate mint bombe or one with strawberries or caramel inside.
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