Chocolate, hazelnut and Irish cream liqueur bombe Recipe

This chocolate, hazelnut and Irish cream liqueur bombe has two essential qualities that makes it the perfect alternative Christmas pudding; it can be made in advance to save time on the day and it's an easy crowd-pleaser.

Baileys recipes always go down well at Christmas time and this quick recipe can be completed in three simple steps that will take you under 45 minutes from start to finish. 

Looking for Christmas dessert ideas that are suitable for kids? Simply omit the Irish cream liqueur from this pud for a booze free option, and use any chocolate you like in the ice cream instead. 

Ingredients

• 365g chocolate Swiss roll, cut into 1cm slices
• 150g dark chocolate
• 400ml double cream
• 1 x 397g tin condensed milk
• 75ml Irish cream liqueur
• 150g Ferrero Rocher, crushed
• 50g dark chocolate
• 10g butter
• ½ tbsp caster sugar
• 100ml double cream

You will also need a 21cm 2 litre bowl lined with 2 layers of cling film for this recipe.

Method

1. Line the bowl with slices of swiss roll, breaking up the last few slices to plug any gaps. Melt the chocolate in the microwave, stirring after 30 second intervals until completely melted. Spread this over the swiss roll and place into the freezer for 10 mins.
2. Meanwhile, whisk the cream and condensed milk together until it forms soft peaks. Fold in the liqueur and Ferrero Rocher, pour into the lined bowl, place back into the freezer for at least 6 hrs.
3. When ready to serve, make the chocolate sauce by melting the chocolate in a bowl over simmering water. In a separate pan melt the butter with the caster sugar and double cream. When the sugar has dissolved, combine with the melted chocolate. Pour over the bombe to serve. Crumble over any remaining Ferrero Rocher, if desired.