Minty Rum Ball Bombe

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

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

• 200  g dark chocolate, chopped
• 1⁄4 cup  thickened cream
• 1  tablespoon dark rum

Directions

1. Grease a 10 cup capacity pudding basin. Line with plastic wrap. Freeze.
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. 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. Slightly soften remaining ice-cream. Freeze overnight.
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.