Choc mint ice-cream bombe
To end your festive feast, try this stunning choc mint ice-cream bombe. It will elicit “oohs” and “aahs” from family and friends.
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Cooking tools:
- Candy thermometer
- Hand mixer
- Double boiler
- Pudding bowl
- Cake pan
- Offset spatula
- Plastic wrap
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Serving platter
- Freezer
- Refrigerator
Ingredients
- 100g butter, chopped
- 150g dark chocolate, chopped
- ¾ cup (165g) brown sugar
- ⅓ cup (75g) caster sugar
- ⅔ cup (100g) plain flour
- 2 eggs, beaten lightly
- ⅓ cup (80g) sour cream
- 180g honey nougat logs, chopped
- Choc Mint Ice Magic, red currants and raspberries, to serve
- CHOC MINT ICE-CREAM
- 450g dark chocolate, chopped finely
- 2 tablespoons brandy
- 550ml thickened cream
- ½ cup (110g) caster sugar
- 2 tablespoons liquid glucose
- 5 egg yolks
- 1 teaspoon peppermint essence
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