Choc, hazelnut and Irish cream liqueur bombe

SERVES 10

A show-stopping dessert for a fraction of the effort (and cost!). Make this beauty up to a week ahead and stash in the freezer until the grand reveal.

YOU WILL NEED

365g chocolate Swiss roll, cut into 1cm slices

150g dark chocolate 400ml double cream

1 x 397g tin condensed milk 75ml Irish cream liqueur 150g Ferrero Rocher, crushed

For the sauce:

100g dark chocolate 25g butter

1tbsp caster sugar 200ml double cream

You will also need:

A 21cm 2ltr bowl lined with 2 layers of cling film

HOW TO DO IT

1

Line the bowl with slices of Swiss roll, breaking up the last few slices to plug any gaps. Melt the chocolate in the microwave, stirring after 30-second intervals until completely melted. Spread this over the Swiss roll

and place into the freezer for 10 mins.

2

Meanwhile, whisk the cream and condensed milk together until it forms soft peaks. Fold in the liqueur and Ferrero Rocher, pour into the lined bowl, place back into the freezer for at least 6 hrs.

3

When ready to serve, make the sauce by melting the chocolate in a bowl over simmering water. In a separate pan melt the butter with the caster sugar and double cream. When the sugar has dissolved, combine with the melted chocolate. Pour over the bombe to serve. Crumble over any remaining Ferrero Rocher, if desired.