Chocolate truffle and praline ice cream bombe 02 - bon ap
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Plus 1 T whipping cream |
| 3 | tablespoons | Unsalted butter, cut into pieces |
| 10 | ounces | Bittersweet (not unsweetened) or semisweet chocolate, finely chopped |
| 5 | tablespoons | Frangelico (hazelnut liqueur) |
Directions
CHOCOLATE TRUFFLE FILLING
Bring cream and butter to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in Frangelico. Cool to room temperature. Refrigerate if necessary until thick enough to hold shape in spoon. Spoon filling into hollow center of bombe.
Freeze until just firm.
Bon Appetit/August/89 Scanned & fixed by Di and Gary