‘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
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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