Panettone and Dark Chocolate Bombe Recipe:
Panettone dark chocolate bombe is a luxurious dessert that melts in the mouth with a chocolate burst inside for Christmas. So, jump into getting your hands on this easiest recipe and double your celebrations.
INGREDIENTS:
- Panettone 900g
- Raspberries 300g
- Icing sugar for dusting
- Milk 550ml
- Dark chocolate 150g
- Egg yolks 6
- Caster sugar 200g
- 300ml thick cream
PROCEDURE:
Step 1:
Making dark chocolate:
Firstly, take a bowl, place cream and half the caster sugar in a saucepan over low heat, and stir until the sugar dissolves. Increase the heat, bring it to boil, and remove from the heat.
Step 2:
Secondly, take a bowl, beat egg yolks and the remaining caster sugar in a large bowl using an electric beater until soft peaks are formed.
Step 3:
After that, whisk in the warm cream mixture, then return to the cleaned saucepan.
Step 4:
Now cook the ingredients over medium heat, stirring continuously with a wooden spoon. When the mixture thickens slightly and coats the back of the spoon, switch off the flame.
Step 5:
Now whisk in the chocolate and then whisk in the milk. Pour the mixture into a bowl, cover it and refrigerate until chilled.
Step 6:
Meanwhile, on a clean work surface, invert the panettone and cut a circle in the base, leaving a 2 cm border. Now, n=remove the disc of the panettone and set aside. Hollow out the center, leaving a 4-5 cm wide shell of panettone. Place the panettone shell and disc in the freezer for 30 minutes.
Step 7:
After that, spoon the ice cream into the panettone cavity. Replace the disc and invert the panettone on the baking tray lined with parchment paper.
Step 8:
Cover the panettone bomb with plastic and place it in the freezer overnight.
Step 9:
Pile the raspberries on the top when serving the panettone dark chocolate bomb.
ENJOY!
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