Recipes+
Ingredients
Chocolate praline bomb
Method
1.Combine sugar and 2/3 cup of water in a small saucepan over moderate heat. Stir until sugar dissolves. Bring to the boil; boil, without stirring, for 8-10 minutes or until mixture is a rich golden brown and resembles toffee. Remove from heat; let bubbles subside.
2.Spread almonds, in a thin layer, on a greased baking tray; pour toffee over almonds. Stand at room temperature for 15 minutes or until set. Using a rolling pin, break praline into small pieces.
3.Finely chop 100g of the chocolate. Place ice-cream in a large bowl; stir in ginger, chopped chocolate and half the praline. Spoon mixture into a 2-litre (8-cup) pudding basin; smooth surface. Cover with foil; freeze for 4 hours or until set.
4.Chop remaining chocolate coarsely. Place in a small heatproot bowl over a saucepan of simmering water (don’t let base of bowl touch the water); stir for 5 minutes or until smooth. Cool for 3 minutes. Dip pudding basin in hot water for 10 seconds; turn out bombe onto a serving plate. Drizzle with chocolate; sprinkle with remaining praline. Freeze for 30 minutes or until chocolate sets. Serve.
To prevent air bubbles forming when spooning ice-cream into pudding basin, press down firmly. Try hazelnuts or pistachios instead of almonds. You can omit ginger. Be careful when melting chocolate; don’t overheat or it will seize.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door