Chocobombe

Name: chocobombe
Cook time: 45 min
Total time: 795 min
Yield: 16
Ingredients: 397 g condensed whole milk with sugar; tl sea salt; 1 liter cinnamon ice cream; 1 liter chocolate icecream; 1 brioche bread; 192 g Maltesers chocolate balls; 500 g mascarpone soft cream cheese; 200 g chocolate extra pure 72%; 150 g white; 2 g powdered sugar

This chocolate bomb has everything to pop: maltesers, ice cream and very, lots of chocolate.

Ingredients

Kitchen Stuff

1 bowl (capacity 3 liters, Ø 23 cm)
1 rolling pin
1 star protrusion
1 palette knife

Directions

Put the unopened can of condensed milk in a pan and add so much water that the can is underneath.
Bring the water to a boil and cook on low heat for 3 hours with the lid on the pan. The milk will now caramelize.
Check occasionally if there is enough water in the pan. Add some extra warm water. Remove the can from the pan and allow to cool for 30 minutes.
Open the can and mix the sea salt with the caramel.
Let the cinnamon and chocolate ice cream soften outside the freezer in about 15 minutes. Meanwhile cut the brioche into slices of ½ cm thick.
Cover the bowl with 3 layers of cling film. Cover the bottom and side with 2/3 of the slices of brioche. There must be no space between the slices.
Mix half of the Maltesers through the cinnamon ice cream and scoop in the bowl. Divide the caramel over it.
Mix the rest of the Maltesers through the chocolate ice cream and spread over the caramel.
Cover with the rest of the brioche and cover the bowl with a tight layer of cling film. Put in the freezer for at least 9 hours.
Remove the mascarpone from the refrigerator. Bring a pan with a layer of water to the boil.
Break the chocolate into pieces, put in a refractory bowl and hang that bowl in the pan with hot water. Make sure the bowl does not touch the water.
Let the chocolate melt and stir occasionally. Remove the bowl from the pan and leave for 5 minutes. Mix the mascarpone through the melted chocolate into chocolate cream.
Meanwhile, sprinkle the worktop and the icing sugar and roll the fondant out into a 2 mm thick piece.
Cut out big and small stars with the protrusion shapes.
Remove the bomb from the freezer and carefully pour on a (cooled) serving dish.
Brush with the palette knife or the spatula around with the chocolate cream. Cover the bomb with the stars. Yummy! .