Chocolate And Cherry Bombes

1. 1

   Scoop a ball of Carte D'Or Chocolate Inspiration Ice Cream, completely filling the ice cream scoop. Make an indentation in the centre of the ice cream and insert a cherry liqueur chocolate. Cover the cherry with some of the ice cream that has risen when pushing the chocolate cherry in the centre.

2. 2

   Release the scoop onto a baking tray. Repeat process 3 more times and then place the bombes in the freezer for 15 minutes.

3. 3

   Melt the chocolate and honey in a small bowl over a pan of simmering water.

4. 4

   Remove the bombes from the freezer and place onto serving plates.

5. 5

   Drizzle over the chocolate, allowing it to drip down the sides.

6. 6

   Serve immediately topped with a fresh cherry.

* Per serving · 4 servings · Values may vary.

No additional tips available.