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Chocolate and Salted Caramel Bombe

Serves 4

22 VEX 0733 SHOP February Recipe Shot Chocolate And Salted Caramel Bombe



  1. Melt the chocolate in a double boiler and place in hemisphere moulds to set.
  2. Remove the ice cream from the freezer for 15 minutes.
  3. Place ice cream into the chocolate shells, leaving a small dip in the centre and place into the freezer.
  4. Make a caramel by cooking the sugar to a light caramel, adding the coconut cream and stirring until thickened, then add a pinch of salt.
  5. When the caramel has cooled to room temperature, add half to the chocolate moulds. Stir the Wow butter through the other half.
  6. Return the chocolate bombes to the freezer until the caramel has set.
  7. Remove the completed bombe halves and flash over the sides with a blowtorch to slightly melt the chocolate and caramel and stick the halves together.
  8. Serve with agave syrup, Wow butter salted caramel and chopped toasted pecans.

Used in this recipe

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