Mint chocolate ice cream parfait bombes recipe
Create a showstopper dessert for your next dinner party with these ice cream bombes; crack open the chocolate shell to reveal mint chocolate ice cream.
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Cooking tools:
- Dariole mould
- Hand mixer
- Blender
- Fine-mesh sieve
- Cooling rack
- Kettle
- Saucepan
- Mixing bowl
- Whisk
- Metal spoon
- Measuring spoon
- Measuring cup
- Dinner knife
- Plate
- Parchment paper
- Plastic wrap
- Stove
- Freezer
Ingredients
- 600ml double cream
- 25g pack fresh mint, leaves picked and roughly chopped
- 4 medium free-range eggs, separated
- 200g caster sugar
- 1 tbsp cornflour
- Mint extract to taste (see tip)
- 150ml chocolate sauce (we used Joe & Seph’s Chocolate Caramel Sauce)
- 300g dark chocolate, melted
- You’ll also need…
- 10 dariole moulds, greased and bases lined with non-stick baking paper discs
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