Chocolate Truffle Bombe With Hazelnuts - cooking recipe

Ingredients

1 qt. fine quality chocolate ice cream
2/3 c. heavy cream
6 oz. bittersweet or semi-sweet chocolate
1/4 c. praline or Frangelico liqueur
1/4 c. coarsely chopped toasted hazelnuts (filberts)
1 Tbsp. Grand Marnier
chocolate curls (optional)

Preparation

Line bottom of 5-cup ring mold with 3/4 of the ice cream.
With small spoon, push ice cream up sides of mold, leaving deep groove in center.
Freeze until firm.
Bring cream to boil; remove from heat.
Add chocolate and stir until melted.
Blend in liqueur, hazelnuts and Grand Marnier.
Cool truffle mixture to room temperature.
Pour truffle mixture into groove of mold.
Spread remaining ice cream on top; cover with foil and freeze at least 4 hours.