Photo: Charisse Kenion
Chocolate, ginger & praline bombe
6 ingredients
30 min + 10 min
Serves 8
openrecipes
A frozen pud with real star quality – and you don’t need an ice-cream machine to make it
Estimated Nutrition (whole recipe, rough)
264
Calories
2g
Protein
15g
Fat
31g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 340g jar ginger conserve
- 150g bar dark chocolate
- 568ml pot double cream or whipping cream
- 50g caster sugar
- 50g flaked almonds
- icing sugar , for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes