Frozen Chocolate Bombe with Strawberry Dulce de Leche
A make-ahead frozen bombe with a chocolate shell, chocolate hazelnut cream, and strawberry dulce de leche mousse. Serves 10 and needs no ice cream machine.
A bombe is the dessert I make when I want a real wow at the table. Chocolate and hazelnut are one of my favorite pairs, and the strawberry and dulce de leche center is a fun surprise when you slice it. It all happens in the freezer, so Christmas Day is calm.
Saúl’s Tip
Before you unmold it, dip the bowl in warm water for about 10 seconds and run a thin knife around the edge. That loosens the bombe without melting the outside.
Tips for Success
- Whip the cream only to soft peaks so it folds in smoothly.
- Cool the chocolate mixture fully so it doesn’t deflate the cream.
- Make the shell thin; a thick one is hard to cut.
- Use a knife dipped in hot water to slice.
Make-Ahead and Storage
Freeze the layered bombe up to 2 weeks, tightly wrapped. Coat it with chocolate the day of serving and keep leftovers frozen.
Variations
- Use raspberries instead of strawberries.
- Swap the pistachios for toasted hazelnuts.
- Press crushed wafer cookies into the strawberry layer for crunch.
Frozen Chocolate Bombe with Strawberry Dulce de Leche
Ingredients
Instructions
- Line a 2-quart (8-inch) round-bottomed glass or metal bowl with plastic wrap, leaving extra hanging over the edge.
- Melt the shell chocolate and 2 tbsp butter in the microwave in 30-second bursts at 60% power, stirring between each, until smooth.
- Pour into the bowl and spread up the sides with the back of a spoon, making a thin, even shell. Refrigerate 20 minutes.
- For the chocolate layer, warm the chocolate-hazelnut spread, 2 oz chocolate, and milk in a small pan over low heat, stirring until smooth. Stir in the pistachios and cool to room temperature.
- Whip 1 cup cold cream to soft peaks, then fold it into the cooled chocolate mixture in two additions.
- Pour into the shell, level the top, and freeze 1 hour, until firm.
- For the strawberry layer, purée the berries with the sugar until smooth. Whip 1 cup cream to soft peaks.
- Stir a spoonful of the cream into the dulce de leche to loosen it, then fold in the rest of the cream and the purée until streak-free.
- Spoon over the frozen chocolate layer, smooth the top, cover, and freeze at least 6 hours or overnight.
- Heat 1/2 cup cream until steaming, pour it over the coating chocolate and butter, and stir until glossy. Cool until just warm and pourable.
- Lift the bombe out with the plastic wrap, invert it onto a serving plate, and peel off the wrap.
- Pour the coating over the top, letting it drip down the sides. Return to the freezer 15 minutes, then let stand 15 to 20 minutes at room temperature before slicing.
Frequently Asked Questions
What is dulce de leche?
It is a thick caramel made from slowly cooked sweetened milk. You can find it jarred in the Latin food aisle or near the ice cream toppings.
How do I unmold a frozen bombe?
Use the plastic wrap overhang to lift it out. If it sticks, wipe the bowl with a warm, damp towel for a few seconds.
How long can the bombe stay in the freezer?
Up to 2 weeks if it is well wrapped. Add the chocolate coating the day you plan to serve it.
