The Chocolate Bomb
Desserts
Food
Gluten-free
Vegetarian
The Rothay Manor in the Lake District
1 Servings
Ingredients
1 cup dark chocolate chips
Chocolate mould 4-5 inch diameter
Ice cream (GF)
Raspberries
Method
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Bring ¾ of the chocolate chips to 101°F, using the double boiling method. Gently mix the chocolate as it slowly melts to ensure all of the solids liquefy
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Once melted and up to temperature, remove from the stove and mix in the remaining chips to cool the mixture. Gently stir until the mixture is smooth and approximately 89-90°F
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Pour the liquid into the chocolate mould about ¼ of the way up. Be sure to coat all sections of your mould. Cool in the fridge for 30 minutes. Turn slightly every 2-3 minutes to ensure it cools evenly. Once cooled, remove from the mould
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Heat up a plate or pyrex container and gently press the sphere onto the dish, in order to melt the bottom of the chocolate sphere. This should leave you with a perfect cavity to fill the sphere with ice cream and raspberries of your preferred quantity
- Once the sphere is filled to your liking, heat your favourite topping such as a lit alcoholic spirit and pour on top of the chocolate sphere. This will uncover your filling and give it a new dimension and make it ready to serve
