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

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