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    You are in: Home / Recipes / Minty Rum Ball Bombe Recipe
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    Minty Rum Ball Bombe

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Sara 76's Note:

    I found this in a magazine, and can't wait to try it! It looks likea fantastic summer dessert!

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    Units: US | Metric

    • 2 liters vanilla ice cream
    • 1/2 teaspoon peppermint extract
    • green food coloring, to tint
    • 150 g dark chocolate
    • 1/4 cup thickened cream
    • green and brown candy sprinkles, to decorate

    Rum Balls


    1. 1
      Grease a 10 cup capacity pudding basin. Line with plastic wrap. Freeze.
    2. 2
      To make rum balls, place all ingredients in a medium heatproof bowl. Stir over a pan of simmering water until smooth. Refrigerate until set. Roll 2 tspn of mixture into balls. Refrigerate until set.
    3. 3
      Slightly soften half the icecream in a large bowl. Add essence and tiny green with food colouring. Stir until smooth. Pour into basin. Freeze until ice-cream is set. Arrange balls over top.
    4. 4
      Slightly soften remaining ice-cream. Freeze overnight.
    5. 5
      Melt chocolate and cream in a heatproof bowl over a pan of simmering water. Cool. Invert bombe onto a plate. Remove plastic. Drizzle with chocolate. Decorate with sprinkles. Return to freezer until ready to serve.

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    Nutritional Facts for Minty Rum Ball Bombe

    Serving Size: 1 (200 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 611.8
    Calories from Fat 436
    Total Fat 48.5 g
    Saturated Fat 30.0 g
    Cholesterol 86.3 mg
    Sodium 137.8 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 9.4 g
    Sugars 32.3 g
    Protein 12.1 g

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