Double Chocolate Bombe
|Plain chocolate||4 Ounce, broken into pieces (100 Gram)|
|Coffee essence||2 Tablespoon|
|Eggs||2 (Size 3)|
|Cream||1⁄2 Pint, lightly whipped (300 Milliliter)|
|White chocolate||8 Ounce, broken into pieces (225 Gram)|
1 In a heatproof bowl, place the plain chocolate, brandy, coffee essence and cocoa powder over a pan of hot water.
2 Heat until melted and mixture is smooth.
3 Remove from the heat and cool for 5 minutes.
4 Whisk the egg yolks and stir into the chocolate mixture.
5 In a clean bowl, whisk the egg whites until stiff.
6 Gently fold in the whipped cream into the mixture and then gently fold in the whisked egg whites.
7 Pour into a 2 pt (1.2 ltr) pudding basin, place a smaller basin inside and push down until the mixture comes up evenly around the sides to the top.
8 Freeze for 4-5 hours or overnight.
9 Melt the white chocolate with the milk over a pan of hot water.
10 Cool for 10 minutes, fold in the whipped cream.
11 Remove the ice cream from the freezer, twist out the inner bowl and pour the white cream mixture into the centre.
12 Cover and return to the freezer for 5 hours.
13 Leave at room temperature for 10 minutes before serving.
14 Serve chilled.