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Chocolate And Hazelnut Praline Mini Bombe Alaskas

  • 6
Chocolate And Hazelnut Praline Mini Bombe Alaskas

Chocoholics - this is for you. Make your own ice cream or whip it up in no time with bought icecream.


  • 70 gram packet hazelnuts
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 litre rich chocolate icecream
  • 6 hazelnut cream wafers


  • 3 egg whites
  • ¾ cup caster sugar
  • remaining praline


  1. Toast the hazelnuts in a 180°C oven for 10-12 minutes until nicely golden. Cool and then rub together to release the skins. Roughly chop nuts and place on a baking tray.
  2. Place the sugar and water in a saucepan and stir over low heat until the sugar has dissolved. Stop stirring and bring to a rapid boil, boiling until the syrup becomes golden.
  3. Remove from the heat and pour over the nuts to coat them all. Leave to cool thoroughly and then break into chunks. Place in a food processor and process the praline to fine crumbs.
  4. Soften the icecream and work in half the praline. Line six 3/4 cup moulds with plastic wrap. Fill moulds with the icecream and refreeze for at least four hours.

Meringue and To Serve

  1. Place the egg whites in a clean bowl and beat until they form stiff peaks. Gradually beat in the sugar until dissolved and you have a glossy meringue. Fold in the remaining praline.
  2. Turn each chocolate bombe out and place on an Ioacker\'s wafer. Place on a greaseproof-lined baking tray and cover each with equal quantities of meringue.
  3. Bake at 220°C at the top of the oven for 2-2½ minutes only.

Cooks Tips

- As the wafer is chocolate coated, this will begin to melt in the oven. If you cannot find these wafers in your supermarket, use a small round of sponge cake for each bombe.

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