Truffle Bombes with a Strawberry
and Balsamic Salsa
served with Honey Mousseline
and Chocolate Sauce

This dessert sounds complicated, but it’s actually quite simple. The bombes can be made well beforehand, as can the truffles and the chocolate sauce (or you can buy them if you’re pressed for time). The strawberry salsa and honey mousseline can be made several hours before serving. If you’re entertaining a crowd, make one large bombe rather than individual ones – a sensational dessert with very little effort!

Bombes:
1 litre of vanilla style ice cream*, softened
Fill four 1-cup moulds 3/4 full with the softened ice cream. Push a shot cup or other small container into the centre of the ice cream (this will form the cavity into which the truffle mix will be inserted). Cover tightly with plastic wrap and freeze for up to 3 days.