Caramel & Chocolate Bombe

Chocolate Bomb Recipe
Festive treat!

Perfect for any celebration!

Recipe Author:



  • 250g Anchor fresh cream
  • 250g Anchor cream cheese
  • 140g store-bought caramel sauce
  • 80g grated chocolate of choice
  • ½ tsp vanilla pasta
  • Pinch of salt
  • 140g caramel sauce (warmed)
  • 75g chopped cherries
  • 80g chopped strawberries
  • 50g blueberries
  • Optional shaved chocolate, toasted nuts, oat crumble or freeze-dried fruit.
View Method Caramel & Chocolate Bombe


  1. Break up Anchor cream cheese in a large bowl, wait 10 min to get to room temperature.
  2. Add the vanilla paste, salt, chocolate, and caramel sauce, then whip until smooth.
  3. Whip the anchor fresh cream and fold into the mixture.
  4. Pour into a Christmas pudding mold or similarly shaped bowl, then freeze for 6-8 hours.
  5. Place the mould into warm water for 30 secs to loosen the Bombe from the mould.
  6. Turn out the Bombe onto a large plate.
  7. Pour the warmed caramel over and top with fruit and your choice of garnish.
View Ingredients Caramel & Chocolate Bombe
View Method Caramel & Chocolate Bombe
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