Chocolate, hazelnut and Irish cream liqueur bombe Recipe

(1 rating)

A show-stopping dessert with a fraction of the effort (and cost!), make this chocolate, hazelnut and Irish cream liqueur bombe up to a week ahead and stash in the freezer until the grand reveal

Chocolate, hazelnut and Irish cream liqueur bombe pudding on a dark green background with gold accessories
(Image credit: Future)
Preparation Time30 mins plus chilling
Cooking Time5 mins
Total Time35 mins plus chilling
Nutrition Per PortionRDA
Calories755 Kcal38%
Saturated Fat30 g150%
Fat52 g74%
Carbohydrates61 g23%

This chocolate, hazelnut and Irish cream liqueur bombe has two essential qualities that makes it the perfect alternative Christmas pudding; it can be made in advance to save time on the day and it's an easy crowd-pleaser.

Baileys recipes always go down well at Christmas time and this quick recipe can be completed in three simple steps that will take you under 45 minutes from start to finish. 

Looking for Christmas dessert ideas that are suitable for kids? Simply omit the Irish cream liqueur from this pud for a booze free option, and use any chocolate you like in the ice cream instead. 


  • 365g chocolate Swiss roll, cut into 1cm slices
  • 150g dark chocolate
  • 400ml double cream
  • 1 x 397g tin condensed milk
  • 75ml Irish cream liqueur
  • 150g Ferrero Rocher, crushed
  • 50g dark chocolate
  • 10g butter
  • ½ tbsp caster sugar
  • 100ml double cream

You will also need a 21cm 2 litre bowl lined with 2 layers of cling film for this recipe.


  1. Line the bowl with slices of swiss roll, breaking up the last few slices to plug any gaps. Melt the chocolate in the microwave, stirring after 30 second intervals until completely melted. Spread this over the swiss roll and place into the freezer for 10 mins.
  2. Meanwhile, whisk the cream and condensed milk together until it forms soft peaks. Fold in the liqueur and Ferrero Rocher, pour into the lined bowl, place back into the freezer for at least 6 hrs.
  3. When ready to serve, make the chocolate sauce by melting the chocolate in a bowl over simmering water. In a separate pan melt the butter with the caster sugar and double cream. When the sugar has dissolved, combine with the melted chocolate. Pour over the bombe to serve. Crumble over any remaining Ferrero Rocher, if desired.
Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and HOme, Woman’s Weekly, Woman, Woman’s Own, Chat, and Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.

An experienced recipe writer, food stylist and home economist, Jess honed her skills in print and digital food media, working with well known brands such as Great British Bake Off, Tastemade US and UK, Slimming World, Tesco, M&S, Tabasco, Baileys, Castello and Stella Artois to name a few; as well as a host of book titles.