Overview
Difficulty: Medium
Servings: 1-2
Preparation Time: 20 mins
Cooking Time: 30 mins
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1. Delicate chocolate ice cream bonbons are excellent with a hot or iced summer coffee – sometimes they even replace dessert: To make about 40 bonbons, break 200 g of dark chocolate into pieces and melt them in a metal bowl over a saucepan containing a little boiling water. Add 125 ml milk and stir until smooth.
2. In the MaxxiMUM mixing bowl, beat 300 g of cream until stiff using the whisk attachment. Transfer the whipped cream to another bowl. With the MaxxiMUM mixing bowl and the whisk attachment, beat 4 egg yolks, 80 g icing sugar and 2 cl of coffee liqueur until thick and foamy.
3. Carefully but thoroughly mix 100 g hazelnut pralines and the melted chocolate into the egg yolk foam. Carefully and gradually fold in the whipped cream and chocolate mixture. Transfer the mixture to a 1 litre container and keep it in the freezer for about 10 hours.
4. Using a teaspoon, shape the ice cream into balls with about a 3 cm diameter. Roll the ice cream balls in 100 g of hazelnut pralines and freeze it for an hour.
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At Bosch Home Appliances we want you to help us improve the products and services we offer you and, for that, we need to know your opinion. Can you help us answering this brief survey?
It will not take you more than a minute.
If you need any support, please contact us or call us at 1800 266 1880 (Monday to Saturday – 8 am to 8 pm).
Thank you