Bar-One and Coffee Ice Cream Bombe, with built-in sauce topping

Bar-One and Coffee Ice Cream Bombe, with built-in sauce 

As voluptuous as a buttered buttock, this creamy, chocolatey pudding is so easy and versatile: you don't need an ice cream maker to make it, and it doesn't need stirring during the freezing process.

 Be warned, though, it's decadent: the word 'sinful' doesn't come close to describing this dessert. It's shockingly, scandalously rich, and probably not suitable for anyone over the age of 12.

This recipe uses Bar One, a much-loved South African chocolate bar very similar to a Mars Bar. If you can't find such a thing where you live, use good-quality chocolate instead (but the bombe will come out without its rich toffee topping).

It also contains chopped Chuckles, which are similar to Maltesers. You can omit these if you like, or use chocolate chips, or chopped, toasted nuts, or crushed amaretti biscuits.

Because I was making this for my kids, I didn't add any booze, but the angels will sing if you add a slug (about 3 Tbsp; 45 ml) of whiskey or a nutty liqueur to the mixture.

This recipe is a happy kitchen accident: my idea was to make a yolkless mousse from Bar Ones (a hot chocolate sauce made of melted Bar Ones is very popular in South Africa) and then freeze it. I was dismayed to find that the toffeeish components sank to the bottom of the bombe mould, and then cheered up when I tipped it out to find that the sauce I'd planned to make (from a reserved Bar One) had made itself.

Bar-One and Coffee Ice Cream Bombe
4 x Bar Ones (55 g each)
½ cup (125 ml) sweetened condensed milk
3 Tbsp (45 ml) instant coffee granules
1 tsp (5 ml) vanilla extract or essence
2 cups (500 ml) whipping cream
4 egg whites (use fresh, free-range eggs)
a tiny pinch of salt
125 g Chuckles (or Maltesers), lightly crushed (see notes above for alternatives)

Lightly oil a 1-litre metal or glass bowl and line with a large sheet of cling film, pressing down well so that there are no air bubbles. You could also use a glass terrine dish, or even a metal loaf or cake pan. Place in the deep freeze for twenty minutes.

Now melt the Bar Ones: first, chop them into chunks, using a heavy knife. Place in the microwave and cook, on medium, in two to three one-minute bursts, stirring every minute, until they are melted and gloopy. If you don't have a microwave oven, put a glass bowl over a pan of simmering water, add the chocolate chunks, and allow to melt slowly, stirring now and then.

Using a wire whisk, or an electric one, beat the condensed milk, instant coffee granules and vanilla extract into the melted chocolate mixture. Set aside to cool for a few minutes. In a separate bowl, whip the cream to a nice soft billow. Set aside. Put the Chuckles (or Maltesers, or toasted nuts) into a polythene bag and, using a rolling pin, bash them lightly to form a rough crumble. Now, in a new, spotlessly clean bowl, and with a clean whisk, beat the egg whites and a tiny pinch of salt to soft, cloudy peaks.

Take a large metal spoon and fold two dollops of the egg white into the chocolate, in order to loosen the mixture. Now gently fold in the remaining egg white. Sprinkle with the crumbled Chuckles. Fold in the whipped cream.

Pour the mixture into the prepared, plastic-lined bowl or pan and place in the freezer. Freeze until firm (about 3 to 4 hours, depending on your freezer). Unmould onto a cold platter and peel off the clingfilm. Allow to soften for ten minutes, then cut into slim slices with a knife that you've dipped in hot water.

Serves 8-10.

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