Marbled Chocolate Bombe
- Course Desserts & Sweets
- Prep. Time 30 mins
- Cooking Time 20 mins
- Refrigeration Time 30 mins
- Freezing Time 3 hrs
- Yields 10 to 12 servings
Preparation
What You Need
Instructions
Combine cocoa and sugar in a saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and boil gently 5 minutes.
Remove from heat; stir in butter and vanilla; cool. Line a 1 1/2 quart (1.5 L) round bottom mixing bowl with plastic wrap. Spread chocolate ice cream over bottom and up the sides of bowl.
Cover and freeze for 60 minutes or until firm. Alternately spoon vanilla ice cream and 1 cup (250 mL) of the chocolate sauce into centre of bowl. Cover and freeze for 60 minutes or until firm.
Unmold onto plate; peel off plastic wrap. Whip cream and icing sugar until stiff; frost and decorate mold. Garnish with chocolate curls; freeze over night.
Remove to refrigerator 1/2 hour before slicing. Serve with remaining chocolate sauce.
Freezing time: 1 hour between each operation, a total of at least 3 hours.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 383 CaloriesProtein: 4 g
Carbohydrate: 38 g
Fat: 25 g
Fibre: 2.1 g
Sodium: 78 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
11 %
/
124
mg
Vitamin A:
25 %
Vitamin B12:
18 %
Magnesium:
16 %
Riboflavin:
14 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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