Introduction: Frozen Ice-Cream Bombe! | Easy Recipe for an Impressive Dessert | Chocolate Covered Tartufo
Summer is getting started here in the UK, so it's time to bring out the ice-cream!
I thought that instead of making ice lollies as a refreshing snack, I would aim for sophistication and make an ice-cream dessert that could be pretty enough to impress at a dinner party :)
This particular recipe is very similar to a Tartufo, except without the traditional cherries in the centre, and using digestive biscuits for the the base. It's very easy to make, no prior skills required.
You Will Need:
- 2 flavours of ice-cream; I bought a tub of Neopolitan ice-cream so that I would have 3 flavours to choose from.
- Sorbet; I used raspberry sorbet as it went well with the ice-cream flavours I chose. I would advise going for something refreshing like passion fruit/mango/lemon/raspberry.
- A handful of biscuits; I used chocolate digestive biscuits, but chocolate wafer biscuits or waffle cones that you put ice-cream insto would work well as alternatives.
- Dark & white cooking chocolate; For reference, I needed around 60-70g of dark chocolate to cover my dome of ice-cream. Any cooking chocolate would work, but my personal favourite is dark chocolate :)
- Coconut oil; this is usually solid at room temperature and so comes in a jar.
- Gold edible lustre powder (optional); to add a bit of sparkle. I also used a tube of red icing for decoration.
- Moulds; I used a small glass bowl, and a mini loaf tin. I personally love the look of dome shapes, so would recommend using small bowls that can go in the freezer, or silicone dome moulds.
- A microwaveable bowl OR a saucepan and a Pyrex bowl
- Cling film (plastic wrap/Saran wrap)
- A wire rack
- A large baking tray
- Various other kitchen items like cutlery, a rolling pin or mallet, aluminium foil, a freezer bag or grip seal bag, a mug, a kettle and a freezer.
Step 1: Line the Moulds
Line the moulds you will be using with clingfilm (plastic film).
I lined a mini loaf tin and a small glass bowl.
Make sure there is excess clingfilm around each mould; later, you will need to use this film to cover the ice-cream-filled moulds.
Step 2: Add the Ice-Cream
Add the 2 different flavours of ice-cream to each mould, so that you get a half-and-half effect.
Depending on how many people you will be serving, you can fill the moulds up to the top or only partway up like mine. It makes no difference how much ice-cream is in each mould cavity.
Use a spoon to make the top of the ice-cream flat and level.
Step 3: Add the Sorbet
Sorbet adds a refreshing hit to your dessert, and I put a scoop of my raspberry sorbet in the centre of each mould.
You will need to make a 'well' in the centre of the ice-cream first before you do this.
Again, use the back of a spoon to make the top flat and level.
Then fold the clingfilm over the top of the ice-cream/sorbet mix to cover it, and put the moulds in the freezer.
Step 4: Biscuit Base
Put a handful of biscuits into a grip-seal plastic bag, making sure to squeeze out as much air as possible before sealing. I didn't have a sealable bag so I just put the biscuits in a freezer bag, rolled over the opening and held it in place.
Then carefully hit the biscuits with the end of a rolling pin (or the flat side of a mallet) until they are all crushed.
For reference, I used 5 chocolate digestive biscuits to cover the base of the dome and the 2 'loaf' shapes.
Add this crumble on top of the ice-cream/sorbet mix in your moulds and press it down so it embeds into the ice-cream.
Cover over again with the clingfilm and then put the moulds back in the freezer.
Step 5: Chocolate Drizzle
I didn't want a solid chocolate base because then it's hard to cut through and can be too sweet, so I melted some chocolate to drizzle over the biscuit crumble in the moulds. I wanted it to hold the crumble together a bit too.
I used white or dark chocolate, but you can use any.
Break some squares of chocolate into a microwaveable bowl and heat in the microwave for 30 seconds. Stir, and then put back in the microwave for another 30 seconds. Repeat this until the chocolate is nearly entirely melted, then keep stirring until the rest melts and it is totally smooth.
Even if the chocolate doesn't look like it has melted at all, it is important to stir it to prevent 'hot spots' and burning.
Then just use a spoon to drizzle this chocolate over the crumble.
Cover with clingfilm and return to the freezer.
Note: You can melt the chocolate in a heatproof glass bowl (Pyrex) over a pan of boiling water instead - making sure that the bowl doesn't touch the water - if you don't want to use a microwave.
Step 6: Smooth the Ice-cream
Place a wire rack over a baking tray. I covered the baking tray with foil to help with clean-up. Ideally, this baking tray will be able to fit (flat) onto a shelf in your freezer.
Press the ice-cream out of the moulds onto the wire rack. You will notice that the clingfilm has left dents and lines in the ice-cream. In order to get a smooth final finish, it's a good idea to smooth the ice-cream now (although this step is optional).
Boil a kettle and put some hot water in a mug. Place a (not sharp) knife into the water to heat it up. Then use it to smooth the sides of the ice-cream shapes. Then put the ice-cream/wire rack/baking tray assembly into the freezer.
Step 7: Covering the Shapes
Now the most fun part!
Melt more chunks of chocolate, in the same way as before. I needed to use approx. 60-70g to cover the dome shape, and about 70-80g to cover both loaf shapes.
Once the chocolate has melted, add 2.5 tsp of coconut oil and stir it in until it melts and the chocolate goes smooth again.
Then take the ice-cream shapes out of the freezer, and just pour the chocolate smoothly over the top. The chocolate will set pretty quickly because of how cold the ice-cream is.
Note: I decided to use a spoon to add the white chocolate pouring mix to the loaf shapes, rather than pouring it all straight over, and as a result I did not get a smooth finish. So learn from my mistakes! You have to move quickly because the chocolate sets fast.
To finish, I used red icing to add hearts to the white chocolate loaves, and a sprinkling of edible gold lustre powder to the dark chocolate dome.
Transfer the shapes to a plate using a spatula, cover over with foil (making sure the foil forms a tent that doesn't touch the shapes) and return them to the freezer until you want to eat them :)
Step 8: Enjoy!
Then it's time to tuck in :)
I have to say that this was a particularly fun and easy dessert to make, and the end result is so pretty (and tasty)!
I hope you have enjoyed this Instructable, and are inspired to have a go yourself.
Second Prize in the
Frozen Treats Challenge