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Chocolate Bombe
Passive Time 24 hours
Servings
people
Ingredients
  • 800 ml double cream
  • 10 smallish Meringues see recipe
  • 200 g milk chocolate
  • 150 g milk or dark chocolate for topping
  • 1 tsp liquid glucose
  • 1 tbs vegetable oil
  • 1 handful chopped pistachios
Passive Time 24 hours
Servings
people
Ingredients
  • 800 ml double cream
  • 10 smallish Meringues see recipe
  • 200 g milk chocolate
  • 150 g milk or dark chocolate for topping
  • 1 tsp liquid glucose
  • 1 tbs vegetable oil
  • 1 handful chopped pistachios
Instructions
  1. Melt the chocolate and allow it to cool, ensuring it's still liquidy.
  2. Whip the cream so it thickens but stopping before it creates soft peaks
  3. Crumble the meringues into the whipped cream breaking them up into different sizes to add to the texture. Fold into the cream.
  4. Now, lightly fold the melted chocolate into mixture, keeping streaks of chocolate swirling through the cream.
  5. Line a lightly oiled 2-litre pudding bowl with cling film.
  6. Pour the mixture in and cover with some more cling film.
  7. Freeze overnight.
  8. When it's frozen, pour some hot tap water around the outside of the bowl to help release it, remove the cling film and put it on a serving dish.
  9. Melt the chocolate for the topping and stir in the vegetable oil and liquid glucose, leave to cool.
  10. When the chocolate topping is cool, pour over the top of the bombe with a spiral action so it drips down the side.
  11. Immediately sprinkle over the chopped pistachios.
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