1.5 cups Cherry pie filling
12 oz Semi-sweet chocolate, chopped
8 tbsp Unsalted butter
1/3 cup Vegetable oil
Fresh or maraschino cherry with stem
Line the inside of a 3-quart metal bowl with a double layer of plastic wrap, leaving an overhang all around.
Fill the bowl with the softened ice cream, making sure to pack it in tightly without any holes or gaps. Flatten and smooth the top. Cover and place in the freezer until firm but scoopable, 1 to 2 hours.
Remove from the freezer and scoop out a hole into the middle of the bombe using a large ice cream scoop, saving the scooped-out ice cream in a bowl. Fill with cherry pie filling. It should come about ¾ of the way up. Fill in the hole with the saved ice cream and flatten the top again. Freeze until frozen solid, at least 6 hours, preferably overnight.
Set up a double boiler for the chocolate coating: Bring about an inch of water to a simmer in a small saucepan. Combine the chopped chocolate, butter, and oil in a heatproof bowl and place it on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Reduce the heat to maintain a bare simmer. Melt the chocolate and butter, stirring occasionally. Remove the bowl and let cool to room temperature. It should be liquid and pourable but not hot enough to melt the ice cream.
Invert the bombe onto a rack set in a baking sheet. Remove the bowl and plastic wrap. You might have to dip the bowl in warm water. Pour the chocolate glaze on top, making sure to cover the top and sides of the bombe. Let the excess drip off and transfer the bombe with metal spatulas to a serving platter and immediately return it to the freezer to set the chocolate.
When ready to serve, decorate with a cherry on top. Insert a sparkler into the top. Light the sparkler and bring to the table. Serve in wedges.
Prep Time: 30 minutes plus 8 hours freezing
Special Equipment: 3-quart metal bowl