Chocolate Cherry Bombe

9 ingredients
7 steps

Ingredients

  • 3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped
  • 3/4 cup lightly crushed chocolate wafer cookies
  • 3 pints cherry or cherry vanilla ice cream, softened slightly
  • 1 pint chocolate ice cream, softened slightly
  • 6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
  • 1/2 stick unsalted butter, cut into pieces
  • 1/4 cup vegetable oil
  • 1 maraschino cherry with stem
  • a 2- to 2 1/2-quart bowl (about 8 inches in diameter)

Directions

  1. 1
    Line bowl with plastic wrap, leaving an overhang all around.
  2. 2
    Stir walnuts and chocolate cookies into cherry ice cream in another bowl. Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. Freeze until firm, about 45 minutes.
  3. 3
    Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. Freeze until firm, about 1 hour.
  4. 4
    Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. Remove from heat and cool slightly.
  5. 5
    Invert bombe onto a rack set over a baking sheet and remove plastic wrap. Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).
  6. 6
    Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. Freeze until chocolate coating is set, about 30 minutes.
  7. 7
    To serve, cut into wedges.

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