Bombe au Chocolat

• ½ recipe basic bombe mixture
• 2 pints chocolate ice cream
• 1-1 ½ teaspoons

Line a chilled mould with chocolate ice cream and smooth into a coating about ¾ inch thick. Chill lined mould.

In the meantime, dissolve instant coffee in Kirsch and whisk into basic bombe mixture. Fold mixture gently into whipped cream. Fold in stiffly-beaten egg white and pour into lin