4 scoops Carte D'Or Chocolate Inspiration (100 g / 200 ml)
4 cherry liqueur chocolates
75 g 70% cocoa dark chocolate
1 tbsp honey
4 fresh cherries with stalks
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.
Release the scoop onto a baking tray. Repeat process 3 more times and then place the bombes in the freezer for 15 minutes.
Melt the chocolate and honey in a small bowl over a pan of simmering water.
Remove the bombes from the freezer and place onto serving plates.
Drizzle over the chocolate, allowing it to drip down the sides.