- Carte d'Or Light Vanilla
- Good quality bittersweet chocolate
- 1/2 cup Butter
- 1 cup Brown SugarDark or Light
- 1/3 cup Heavy Cream
Chocolate Bombs are the dessert of the moment. Here’s a straightforward way of making your own. 3 magic steps & voilà! Share this with your favourite chocaholic. Recipe includes Homemade Caramel Sauce.
The chocolate spheres: You’ll need a round mould, ideally a silicone mould with more than one sphere so that you will have extra in case any of them crack. I begin my tempering the chocolate bain marie: which basically means ensuring that the bittersweet chocolate is melted slowly, on low heat and the cooled gently also. Tempered chocolate is shiny & rich in appearance, rather than greyish. If the chocolate is tempered, it breaks off with a snap once cooled, and melts smoothly when eaten.
The caramel sauce: In a saucepan, I melt the butter and then add the brown sugar and heavy cream, whisking constantly until the sugar has dissolved. When the mixture starts to boil, let it boil for not more than 3 minutes and then remove from heat & let it cool at room temperature. Then store in the freezer in a glass bottle or jar for up to 2 weeks.
Assemble the chocolate bomb by placing the bottom semi-sphere in a dessert plate and in it, place a scoop (or more!) of your favourite ice cream. I use Carte D’Or Light Vanilla to balance the richness of the chocolate and caramel sauce. Then grab the top semi-sphere and dip its edges in the melted chocolate – this will work as an adhesive to create one whole sphere.
To serve: heat the caramel sauce until it’s quite hot. Pour the sauce over the chocolate bomb & let it melt, slowly exposing the ice cream inside.
More Recipes: The Chocaholic’s Ben & Jerry’s Ice Cream Cake