I am pretty happy with how the dessert turned out last night! It looked more complicated than it is which is always a good thing! I am not sure what it is called so I named it Chocolate bomb surprise. You make a bowl out of chocolate and put it upside down on a plate with ice cream underneath. Pour hot toffee sauce on top when you serve it and watch the bowl melt. Scroll down for simple instructions. Next time I might try with white chocolate instead and a hot raspberry sauce.
The toffee sauce in this recipe has a lovely taste from a little bit of brine from a green pepper jar. You can leave it out if you cannot find it in the shop.
Recipe: Chocolate bomb surprise
200 g dark baking chocolate
Ice cream Strawberries
For the toffee sauce:
200 ml double cream
2 dl (a bit less than 1 cup) dark muscovado sugar
1 tbsp green pepper
Start by cleaning the balloons and let them dry. Blow up to the size that you want for your bowl and put a small bit of tape on it (so that you can carefully pierce the balloon with a needle later). Melt the chocolate in a bowl over a pan of boiling water or in the microwave on low heat. Let the chocolate cool down a little bit before you dip the balloon in it. Put it with the chocolate side up in a bowl and leave it in the fridge until the chocolate has set. Pierce the balloon and carefully remove it from the chocolate. Trim the bowl with a scissor or knife to get an even edge.
Make the toffee sauce: Simply put the cream, sugar and brine in a pan, stir, and heat up until you got a nice thick toffee sauce. Keep warm.
Put whatever filling you like on a plate. I used white chocolate ice cream and sliced strawberries. Put it in the middle of the plate and place the bowl on top. Serve with the hot toffee sauce.