Chocolate Bombe Alaskaメs
Chocolate Bombe Alaskaメs

Chocolate Bombe Alaska's

Search results for Chocolate Bombe Alaska's
Chocolate Bombe Alaskaメs
Chocolate Bombe Alaskaメs

Ingredients

What you need
12 OREO Classic
12 small scoops of CADBURY Dairy Milk Ice Cream
¾-1 cup CADBURY Milk Baking Chips
1 cup thickened cream
100g CADBURY Baking Dark Chocolate, broken into pieces
½ cup sugar
½ cup water
2 egg whites
Pinch cream of tartar
Berries, for serving

Chocolate Bombe Alaska’s

Search results for Chocolate Bombe Alaska’s
35 minutes
Easy
12 Servings

Ingredients

What you need
12 OREO Classic
12 small scoops of CADBURY Dairy Milk Ice Cream
¾-1 cup CADBURY Milk Baking Chips
1 cup thickened cream
100g CADBURY Baking Dark Chocolate, broken into pieces
½ cup sugar
½ cup water
2 egg whites
Pinch cream of tartar
Berries, for serving
Celebrate with style and fun by making these little Bombe Alaska's. They may be prepared a day ahead and kept frozen until ready to brown the meringue.

Method

1. LAY OREO on a baking paper lined tray. Working with one OREO at a time, place a round scoop of ice cream on each, press 1 tablespoon chocolate chips into ice cream and then freeze until rock hard.
2. COMBINE the cream and chocolate in a saucepan and gently warm until melted and combined. Set aside. (May be chilled and then reheated when convenient.)
3. COMBINE the sugar and water in a saucepan and stir over a medium high heat until sugar has dissolved. Continue cooking, without stirring for 10 minutes, without colouring (115°C-121°C). Meanwhile, beat the egg whites with the cream of tartar until soft peaks form. Continue beating and slowly pour in the sugar syrup, and beat for a further 5 minutes or until the meringue is thick.
4. SPOON or pipe the meringue onto the ice cream then using a kitchen blow torch, brown the meringue. Serve immediately with chocolate sauce and berries.