-
1
With scissors carefully cut through rims of cups and cut evenly around each cup to create a 2 3/4-inch-deep cup.
-
2
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.
-
3
With a small pastry brush, lightly coat insides of cups with chocolate just to cover and on a tray freeze cups, right side up, until chocolate is firm, about 3 minutes.
-
4
Add more coats of chocolate in same manner until an 1/8-inch-thick chocolate coating is formed inside each cup.
-
5
Spoon about 2 heaping tablespoons ice cream into bottom of each cup, smoothing surface with the back of a long-handled small metal spoon.
-
6
Freeze cups until firm, about 30 minutes.
-
7
Top ice cream in each cup evenly with 1 heaping tablespoon caramel sauce and sprinkle evenly with 1 tablespoon ground praline.
-
8
Freeze cups 15 minutes.
-
9
Top praline in each cup with a scant 1/4 cup ice cream, filling just to rim and smoothing with a spatula.
-
10
Freeze cups until ice cream is frozen hard, about 1 hour.
-
11
Ice-cream bombes may be prepared up to this point 5 days ahead and kept frozen, covered, in plastic cups.
-
12
To unmold bombes, carefully tear rim of each cup and continue tearing to remove cup.
-
13
Ice-cream bombes may be unmolded 4 hours ahead and kept frozen, wrapped in plastic wrap.
-
14
Arrange bombes, ice-cream sides down, on each of 6 dessert plates.
-
15
Spoon brandied dried fruit over and around bombes and garnish with praline shards.
