Desserts Recipes - Chocolate Praline Bombe Recipe

Ingredients

SERVES 4

• Oil for greasing

• 225g/8oz caster sugar

• 225g/8oz whole almonds (un-blanched)

• 500g/1lb 2oz dark chocolate (broken into pieces)

• 75ml/3fl oz strong black coffee

• 150g/5oz butter (chopped)

• 2 tablespoons rum

• 750ml/1 1/4pt double cream

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Method:

1. To make the praline, brush a large baking tray with oil. Place the sugar and almonds into a heavy-based pan over a low heat without stirring, until the sugar has melted.

2. Stir frequently until a good caramel color has been reached and the almonds appear to be toasted. Turn the mixture immediately on to the baking tray and leave until quite cold and set.

3. Break into pieces then pound to a fine powder between sheets of baking paper, or place in a blender or food processor and process until fine.

4. Place the chocolate in a pan with the coffee over a low heat until melted. Remove from the heat and gradually stir in the butter until melted.

5. Stir in the rum and leave in the refrigerator for several hours, until firm. Brush a 2.4 liter/4pt basin with oil. Stir the praline into the chocolate mixture.

6. Whip the cream in the bowl until it holds its shape, then fold into the chocolate.

7. Pour the mixture into the mould and leave in the refrigerator overnight.