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Title: Chocolate Cherry Bombe - Glorious Liqueurs
Categories: Dessert
Yield: 12 Servings
| 1/3 | c | Dried cherries |
| 1/3 | c | Chopped drained maraschino |
| Cherries | ||
| 3 | tb | Cherry Herring or other |
| Cherry brandy | ||
| 3 | pt | Chocolate ice cream, |
| Slightly softened | ||
| 1/4 | c | Crushed amaretti cookies |
| 1 | tb | Amaretto |
| 1 1/2 | c | Heavy cream |
| 1/4 | c | Powdered sugar |
| 1/4 | c | Toasted blanched almonds, |
| Chopped | ||
| 2/3 | c | Miniature chocolate chips |
| 1 | c | Heavy cream whipped with |
| 1 | tb | Powdered sugar, for garnish |
| Chocolate curls, for | ||
| Garnish |
Combine dried and maraschino cherries with liqueur. Cover and let stand at least 2 hours, stirring occasionally.
Line a 2 quart bowl with tin foil, smoothing as much as possible. Place bowl in freezer.
Stir crumbs and 1 tablespoon amaretto into 1 cup ice cream. Cover and put in freezer.
Carefully and quickly spread the remaining ice cream in an even layer around the inside of the foil lined bowl, to form a shell. Return to freezer until very firm, about 2 hours.
Beat cream with powdered sugar until it forms stiff peaks. Gently fold in cherry brandy mixture and the almonds.
Remove shell from freezer and sprinkle with half the chocolate chips, pressing them into the shell with the back of a spoon. Spoon whipped cream mixture into shell leaving a 1 1/4 cup cavity in center. Return to freezer until firm, about 2 hours.
Sprinkle other chips into cavity, pressing in as before. Return to freezer.
Soften chocolate crumb mixture in refrigerator 15 minutes; spoon into cavity of shell, smoothing top. Cover with plastic, then tin foil and freeze until very firm, at least 4 hours.
Remove foil and plastic. Unmold onto a chilled serving plate, carefully peel foil and smooth surface with a spatula dipped in hot water and dried. Decorate with rosettes of whipped cream and sprinkle the rosettes with chocolate shavings. Return to freezer until serving time.
Note: To toast almonds, bake in a single layer in a 300 degree oven for about 20 minutes, until golden brown.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
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