‘Feast’ truffle bombes with chocolate hazelnut sauce
- July 2014
- Serves 6
- Hands-on time 1 hour, plus churning and 6 hours freezing
Recreate the classic Feast ice cream with these amazing chocolate ice cream truffle bombes, served with a chocolate and hazelnut sauce.
Add a minty twist to your bombe, like in this mint chocolate ice cream parfait recipe.
Per serving for the truffle bombes
841kcals, 69.2g fat (41.9g saturated), 5g protein, 49.9g carbs (49.6g sugars), 0.1g salt, 1.2g fibre
Per serving for the chocolate sauce
225kcals, 21.3g fat (10.7g saturated), 3.1g protein, 5.3g carbs (4.1g sugars), 0.3g salt, 2.3g fibre
For the truffles
- 50ml double cream
- 20ml amaretto (almond liqueur)
- 50g dark chocolate (at least 70% cocoa solids), chopped
For the ice cream
- 600ml double cream
- 1 vanilla pod
- 200g dark chocolate (at least 70% cocoa solids), chopped
- 150g caster sugar
- 3 medium free-range egg yolks
- Vegetable oil for greasing
For the sauce (makes about 175ml)
- 100g unsalted butter
- 4 tbsp cocoa powder
- 1-2 tbsp golden syrup to taste
- 50g chopped toasted hazelnuts, plus extra to decorate
- To make the truffles, pour the 50ml double cream into a small pan over a medium heat. When just about to boil, remove from the heat and stir in the amaretto and 50g chocolate until melted. Transfer to a bowl and chill for 45 minutes or until set.
- Meanwhile, make the ice cream. Pour the 600ml cream into a medium heavy-based pan. Split the vanilla pod lengthways, scrape the seeds into the pan, then add the pod. Set over a low-medium heat until just simmering. Remove from the heat, then stir in the 200g chocolate until melted.
- In a mixing bowl, whisk the sugar and egg yolks until pale and thick. Add the warm cream mixture and whisk to combine. Put in an ice cream machine (see tips) and churn until almost frozen (45-60 minutes).
- While the ice cream is churning, take the set truffle mixture from the fridge. Scoop up 6 spoonfuls, put on a small baking sheet lined with baking paper, then chill in the fridge until firm (see tips).
- Lightly oil and line 6 x 150ml metal pudding moulds (or deep, freezerproof ramekins) with cling film, leaving plenty of overhang. Divide half the semi-frozen ice cream among the moulds/ramekins. Roll the firmed-up scoops of truffle into balls, then lightly push one into the centre of each mould/ramekin.
- Top with the rest of the ice cream, smooth over, then freeze for 6 hours or until frozen (see tips).
- Just before serving, gently melt the butter in a pan. Stir in the cocoa powder until smooth. Add the golden syrup to taste, then stir in the 50g hazelnuts. Transfer to a serving jug.
- Remove the moulds from the freezer, quickly dip them in hot water, then pull the overhanging cling film to release the ice cream bombes and turn them out onto chilled serving plates. Smooth the sides of each bombe with a warm palette knife, then pour over a little of the chocolate sauce (it will harden as it hits the ice cream) and scatter over extra chopped hazelnuts. Take the sauce to the table so your guests can add more as they eat.
Don’t add extra alcohol to a truffle mixture as it will make it harder to set.
Don’t have an ice cream maker? Pour the custard into a freezerproof container and freeze for 6 hours or until frozen, whisking with a fork every hour. Transfer to the moulds.
Roll extra truffles in cocoa powder to serve with coffee.
Chill the truffle balls on a baking tray lined with baking paper for up to 3 days. Or freeze for up to 3 months. The finished bombes will keep in the freezer for up to 3 months. Cover each with a circle of baking paper, then wrap in foil.
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