These easy chocolate bombes, spiked with Baileys Irish Cream are the perfect make-ahead festive dessert with a hidden Baileys truffle centre.
- 180g Plain Chocolate
- 180g Chestnut Puree or Vacuum Packed Chestnuts, blitzed until very fine
- 200g Creme Fraiche
- 300ml Double Cream
- 1 tbsp Icing Sugar (Powdered Sugar)
- 3 tbsp Baileys
- 2 x Packs Baileys Chocolate Truffles or Baileys Salted Caramel Chocolate Truffles
- Cocoa Powder
- Edible Gold Lustre (optional, to decorate)
- Edible Silve Lustre (optional, to decorate)
- Melt the chocolate. While some people are quite good at doing this in the microwave, I prefer to do this in a heatproof glass bowl set over a pan of just simmering water – make sure the glass is not touching the water – you want the steam to melt the chocolate, not the water! Set the chocolate aside to cool a little.
- Double line 6 small metal panna cotta moulds with cling film / kitchen wrap and set aside.
- In a large bowl, beat together the creme fraiche and chestnut puree or ground chestnuts until smooth.
- In another large bowl using an electric hand whisk, beat together the double cream, icing sugar and Baileys into soft peaks.
- Using a metal spoon, gradually fold half the cream into the chestnut mixture. Then, fold in the chocolate, followed by the rest of the cream.
- Half fill the molds with the mixture, making sure to press it down well into the corners. Hide a truffle in the middle of each bombe before topping up with the rest of the mixture. Smooth the tops and transfer to the fridge to set overnight.
- To serve, carefully turn the bombes out onto 6 plates and dust the tops of each with cocoa powder pushed through a fine sieve to create a velvety effect.
- Arrange the remaining truffles on a cutting board and blitz them with the lustre, turning half the truffles gold, and the other half silver. Using a palette knife to carefully move the truffles and doing your best not to touch them and get fingerprints in the lustre, transfer a gold and silver decorated truffle to the top of each bombe, and serve.
If you use blitzed chestnuts instead of chestnut puree you won’t get as smooth result, but they’re much easier to find in most supermarkets, especially over Christmas!
You can freeze these puddings for up to a week and defrost them before serving.