Choc-nut ice cream bombe

Place the container in which you are going to freeze your bombe in the freezer and allow it to chill.

Crush the chocolate Chuckles in a food processor until they are slightly chunky. Allow the ice cream to soften a bit and stir into the crushed chocolates.

Spoon the mixture into the chilled container, spreading up the sides. Leave a hollow in the middle; it should form a 4 cm thick shell.

To help keep the shape, line a smaller dish with plastic wrap and place the dish upside down in the hollow.

Place in the freezer and allow to set for three to four hours, until hardened.

Bombe mixture:

Crush the nut brittle in a food processor. Heat the sugar and 100 ml water in a saucepan.
Bring to the boil and simmer it, without stirring, until the syrup reaches the soft-ball stage (115 °C on a sugar thermometer).

Beat the egg yolks until foamy. Remove the sugar syrup from the heat and have an electric hand beater ready.
Add the egg yolks to the syrup in a thin stream, while beating at a slow speed with the electric beater.
Continue to beat at high speed for five minutes, then reduce the speed and beat for a further 10 minutes until thick and cooled.

Whip the cream until soft peaks form. Fold into the egg mixture, along with the crushed nut brittle and essence.

Remove the ice cream bombe from the freezer and remove the smaller bowl. Press the toasted almonds around the sides of the ice cream.

Fill the hollow with the bombe mixture; return to the freezer and freeze until hardened. To remove the bombe from the mould, dip into a bowl of hot water for 30 to 60 seconds. Remove from the water and dry off.

Run a sharp knife around the edges of the mould and invert it onto a serving platter.

Cut the mould into wedges and serve immediately, topped with chocolate curls or nuts.