Divas on a Dime: Chocolate Bombe Glacée
By Patti Diamond
Here's the Scoop: Celebrating National Chocolate Ice Cream Day
This Friday is June 7, and guess what? That is National Chocolate Ice Cream Day!
If you're anything like me, you're already marking your calendar with chocolatey delight. I mean, who doesn't love an excuse to indulge in a scoop (or two) of creamy, dreamy chocolate goodness?
In honor of this delightful holiday, I want to share with you a technique that will elevate your chocolate ice cream experience to new heights: the Chocolate Bombe Glacée.
Layers of indulgence in every slice: Create this easy yet stunning Chocolate Bombe Glacée. PHOTO CREDIT: www.JasonCoblentz.com
Now, you might be wondering, what exactly is a bombe glacée? Well, in culinary terms, a bombe is a frozen dessert typically made in a spherical shape. It's a fancy pants way of serving ice cream with several different flavors and textures of ice cream that create layers of color and taste sensations. Most importantly, it's a beautiful presentation. As I've said many times before, a beautiful presentation doesn't cost anything. Creativity is free, or priceless, depending on how you look at it.
For our Chocolate Bombe Glacée, I chose three layers of chocolate ice cream -- chocolate brownie, coffee almond chocolate and mudslide -- with a chocolate ganache filling in the center, drizzled with chocolate shell.
That's for today, but the flavor possibilities are endless! It's a dessert fit for royalty, yet simple enough to make at home without breaking the bank.
CHOCOLATE ICE CREAM BOMBE GLACéE
Special Equipment:
Three nesting freezer-safe bowls (a large one and two smaller ones that fit inside)
A spatula
Plastic wrap
Ingredients:
Three flavors of ice cream or sorbet
Chocolate sauce, optional
Soften your first flavor of ice cream by placing it in the refrigerator for about 30 minutes. Once softened, give it a stir and spread it evenly along the sides of the largest bowl using a spatula.
Wrap the outside of the second bowl in plastic wrap and press it firmly into the first layer of ice cream to create an even layer. Leave it in place and freeze until firm. While the first layer sets, soften your second flavor of ice cream in the refrigerator.
Once the first layer is firm, remove the bowl and plastic and add the softened second flavor. Repeat the process of wrapping the smaller bowl, pressing firmly and freezing to set the second flavor. Soften your final flavor of ice cream while the second layer sets.
When the second layer has set, fill the remaining space in the bombe with the final flavor of ice cream or sorbet. Return to the freezer for at least one hour to set completely.
To Unmold the Bombe:
When ready to unmold, fill your sink with hot water and carefully dip the bowl into the water for 10 seconds to loosen the edges. Immediately flip the bowl onto a plate to release the bombe. You may need to use a spatula or knife to help it along. Return the bombe to the freezer to firm up one last time before serving. To serve, slice the bombe like a pie using a heavy, sharp knife.
Optional: You can drizzle this with chocolate sauce for some extra pizazz.
CHOCOLATE MAGIC SHELL
3/4 cup semi-sweet chocolate chips
1 tablespoon coconut oil
Using the microwave, melt the chips and oil together in 20 second increments, stirring until smooth. This will harden when drizzled on ice cream.
So, my fellow frugal foodies, let's celebrate National Chocolate Ice Cream Day in style. Whip up a Chocolate Bombe Glacée for yourself and your loved ones. After all, life is too short not to enjoy a little chocolate now and then, especially on a day like today.
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
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