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Chocolate and Cherry Bombes

Surprise your guests with the treasure hidden in these little ice cream bombes.
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  • Serves


  • Difficulty


  • 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
  • 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 Release the scoop onto a baking tray. Repeat process 3 more times and then place the bombes in the freezer for 15 minutes.
  • 3 Melt the chocolate and honey in a small bowl over a pan of simmering water.
  • 4 Remove the bombes from the freezer and place onto serving plates.
  • 5 Drizzle over the chocolate, allowing it to drip down the sides.
  • 6 Serve immediately topped with a fresh cherry.