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Peppermint and Chocolate Ice Cream Bomb (Emeril Lagasse) Recipe

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Peppermint and Chocolate Ice Cream Bomb (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
646
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture. Sift the flour, baking powder, cocoa, and salt together in a medium-size mixing bowl. Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan (or jelly-roll pan) with 2 tablespoons butter. Sprinkle with the remaining 2 tablespoons sugar. Pour the cake batter into the prepared pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large piece of parchment paper. Let cool completely. In an electric mixer, fitted with a wire whip, combine 1 cup of the melted chocolate and cream. Whisk on medium speed until firm peaks form. Remove, cover and refrigerate until ready to use. Place a 1 1/2 quart mixing bowl upside down on the sponge cake. Using a knife, cut out a circle of the cake the size of the bowl, discarding the trimmings. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches deep, with the chocolate ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Peppermint ice cream evenly over the bottom and sides, about 3 inches deep. Spoon the chocolate mousse evenly in the center of the ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap, place in the freezer, and freeze until firm, about 2 hours. Remove from the freezer and remove the plastic wrap. Unmold onto a wire rack. Pour the remaining 2 cups of melted chocolate over the entire mold, covering completely. Place back in the freezer for about 30 minutes, or until the chocolate is firm to the touch. To serve, using a hot knife, slice the bomb into 12 equal servings. Place each slice on a serving plate and garnish with a drizzle of the chocolate sauce and a sprig of mint.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 646.15 Kcal (2705 kJ)
Calories from fat 285.62 Kcal
% Daily Value*
Total Fat 31.74g 49%
Cholesterol 173.28mg 58%
Sodium 127.25mg 5%
Potassium 330.31mg 7%
Total Carbs 89.03g 30%
Sugars 63.99g 256%
Dietary Fiber 4.16g 17%
Protein 10.45g 21%
Vitamin C 0.2mg 0%
Iron 4mg 22%
Calcium 126.4mg 13%
Amount Per 100 g
Calories 298.67 Kcal (1250 kJ)
Calories from fat 132.02 Kcal
% Daily Value*
Total Fat 14.67g 49%
Cholesterol 80.1mg 58%
Sodium 58.82mg 5%
Potassium 152.68mg 7%
Total Carbs 41.15g 30%
Sugars 29.58g 256%
Dietary Fiber 1.92g 17%
Protein 4.83g 21%
Vitamin C 0.1mg 0%
Iron 1.8mg 22%
Calcium 58.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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