DECADENT TOP DECK CHOCOLATE BOMBE

3 cups (750ml) vanilla ice cream,

softened

16 Oreo biscuits, crushed

65g (1 small packet) Whispers,

or truffles of your choice

3 cups (750ml) chocolate ice

cream, softened

100g pecan nuts, lightly toasted

and chopped + extra

100g dark chocolate, melted

Mix the vanilla ice cream and half of the biscuits together. Spread the mixture in an even layer on the bottom and up the sides of a 1.5L bowl. Freeze until hard (about 2hours). For a colour burst, add some chopped glacé fruit and cherries to the bombe!

Place the Whispers in the middle of the vanilla ice cream. Mix the chocolate ice cream and pecan nuts together. Spoon the chocolate ice cream inside the vanilla ice cream and smooth the surface.

Sprinkle the rest of the Oreo cookies over the ice cream. Freeze until hard (2 hours again).

To unmould the bombe, dip the bowl quickly into a larger bowl of very hot water until the bombe releases when inverted onto a serving platter. Remove the bowl and freeze until the bombe is very firm (about 1 hour).

Pour the melted chocolate on top of the bombe and sprinkle extra pecan nuts on top. Freeze until the chocolate is set (about 10 minutes).

Run a large knife under hot water and wipe dry. Use it to slice the bombe into wedges. Serve immediately.

#chocolate #bombe