The bombes need to be unmoulded several hours (or even a day) before serving. To do this, remove them from the freezer and pour a little hot water into the small container. Let sit for about 30 seconds and then remove. Fill the cavity with chocolate truffle mix. Dip the moulds into hot water for about 30 seconds. Run a knife around the inside edge and turn out onto a serving plate. Return the bombe to the freezer.

To serve, spoon a little honey mousseline and chocolate sauce around the bombe, top with a spoonful or so of strawberry salsa and drizzle over a little extra chocolate sauce. Serves 4.

*We used a crème brûlée flavour, which combined very well with the other ingredients.

Truffle Mixture:
250g dark, good quality chocolate, roughly chopped
150ml thick cream
50g unsalted butter
2 tblsp brandy or liqueur of choice
Place the chocolate, cream and butter into a microwave-proof bowl and microwave on medium for one minute at a time, stirring each afterwards until the chocolate is melted. Add the brandy and stir until smooth. Refrigerate until firm. Any unused mixture can be made into truffles simply by rolling pieces of the mixture into walnut-sized balls and coating in cocoa powder. Refrigerate for up to a week.

Strawberry Salsa:
1 punnet strawberries
1 tblsp balsamic vinegar
caster sugar to taste
Dice the strawberries. Place them in a bowl and sprinkle with the balsamic vinegar. Toss, adding sugar to taste. Refrigerate for up to 4 hours.

Honey Mousseline:
100g honey
250ml cream
250ml cream, whipped
Warm the cream over a low heat. Put the honey into a small saucepan and cook over a medium heat until it just begins to darken. Whisk the honey into the warmed cream and leave to cool. When cold, whisk the honey mix into the whipped cream. Cover and chill. May be made several hours before required.

Chocolate Sauce:
1 ½ cup cream
250g good quality chocolate, roughly chopped
Put the chocolate and cream into a microwave-proof bowl and cook on medium for 1 minute at a time, stirring after each interval until the chocolate is melted. Then, stir until smooth. May be refrigerated for several days. Allow the sauce to return to room temperature before serving or warm gently in the microwave on medium for about 1 minute.