Coffee-Nougat Bombes with Crumb Crunch and Chocolate Sauce

Temi Philip Recipe By
  • Cook & Prep: 30 m
  • Serving: 12
  • Contains:

This impressive dessert combines winning flavors and has a dramatic presentation.

 

Ingredients (17)

Crumbs

Ice Cream

Chocolate Sauce

Start Cooking

For Crumbs

  1. Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Place the flour, sugar, and nuts into a pan. Cut the margarine into squares and place on top.

  3. Bake for 20 minutes, stirring the mixture every five minutes.

  4. Remove from the oven, cool, and crumble.

     

For Ice Cream

  1. Beat the cream with the vanilla.

  2. Reduce the mixer speed and add the egg yolks, nougat, and coffee.

  3. Beat the egg whites with the sugar.

  4. Fold the egg white and cream mixtures together.

  5. Pour into a silicon pan with half ball (dome)–shaped depressions and freeze overnight.

Note:

This can be prepared in a large pan. Prepare the crumbs and sprinkle an even layer into a medium-sized disposable pan. Pour the ice cream over it and freeze. Before serving, slice it into portions and pour chocolate sauce over each slice.

You can make peanut butter–coffee mini-bombes by replacing the nougat with peanut butter.

 

Chocolate Sauce

  1. Place the sugar, cocoa, chocolate, cream, and water into a pot over a medium-low flame. Cook until all the ingredients are melted.

  2. Remove the pot from the flame and stir in the margarine until it is completely dissolved.

To Serve

Unmold the ice cream and place it on a plate. Sprinkle crumbs over it and pour some sauce over the top.

 

Credits

Photography: Daniel Lailah

Styling: Amit Farber

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP