Friday, January 27, 2017

Frozen Chocolate Mousse Bombe






















This is one of those recipes I make for special occasions. It is my show stopper when I walk into the room and I love to hear all the ooohhs and aaaahhs.  It is the perfect cake for Christmas with a few berries around the outside or the perfect Valentines day dessert with some hearts sprinkled on top.  It’s really not hard to make and you’re guest will love it.

Frozen Chocolate Mousse Bombe

Cake:

1 stick unsalted butter
8 oz Ghirardelli chocolate, coarsely chopped
2 eggs plus 1 egg yolk
1 tablespoon sugar

Preheat the oven to 350 degrees.  Line a 9" cake pan with parchment and grease the bottom and sides with a bit of butter. Set aside.

Melt the chocolate and the butter in a glass bowl in the microwave in 20 second increments, stirring at each break until everything is smooth. Set aside.

Place the eggs, yolk and sugar in the bowl of an electric mixer fitted whisk on high until light in color and slightly thickened (about 5 min). Using a rubber spatula fold in the chocolate and butter mixture just until it's incorporated. Try not to mix too much or you'll lose the volume you just whipped into it. 

Pour the batter into the prepared pan, spread evenly and bake for about 25 min, or until a toothpick in the center comes up clean. Cool completely at room temp before removing from the pan. Set aside. 
 
Mousse

8 oz Ghirardelli chocolate (divided), coarsely chopped
1/4 cup freshly brewed coffee
1/4 cup honey
4 tablespoons sugar
3 egg whites
2 cups heavy cream

Melt 5 oz of the chocolate in a glass bowl in the microwave at 20 second intervals , stirring at each stop until it's smooth. Set aside. 

Combine coffee, honey, and 2 tablespoons of the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, about 5 min. While the syrup is cooking combine the egg whites and the remaining 2 tablespoons of sugar in a bowl of a mixer and when the syrup is almost ready, start whipping the egg whites on high and whip until soft peaks form, about 1 minute.

Your syrup should be ready now, so lower the speed to low and slowly add it to the egg whites. Then turn up the speed to high and whip until very thick (about 4 min).  Carefully fold in the melted chocolate. 

In a separate bowl whisk the heavy cream on medium-high until stiff peaks form, then fold that into the chocolate meringue until it's uniform. Keep in the fridge until needed.  Melt the remaining 3 oz chocolate the same way as before, let it cool a bit and transfer to a large bowl. Add 2 cups of the chocolate mousse. Fold with a rubber spatula until combined.

Lightly spray the inside of a 9 inch large bowl with non-stick and line with plastic wrap, making sure to leave lots of wrap hanging over the sides. Spoon the chocolate mousse into the bowl and use an offset spatula to make sure it's spread evenly and that there are no air bubbles.























Top with the cake and press down a bit to make sure there are no air bubbles or gaps trapped in between. Cover the top with the ends of the plastic wrap, adding more if needed and put in the freezer. It will need to chill at least 6 hours, preferably overnight.

When you are ready to assemble the bombe, place a cooling rack on a baking sheet.   Lay a 9 inch round parchment paper on rack. Remove the bowl from the freezer, unfold the plastic wrap from the bottom and flip onto  the paper. If the dome doesn't pop right out of the bowl, soak a towel in hot water, wrap it around the bottom and sides of the bowl and hold it there for a few seconds, then try to unmold again.  You may need to tug gently at the plastic wrap to help it along.

Glaze:

8 oz  Ghirardelli chocolate, coarsely chopped
1/2 cup heavy cream
1/4 cup honey
2 tablespoons unsalted butter
salted caramel sauce, optional

Place the chopped chocolate in a medium bowl. Heat the heavy cream, honey, and butter in a small saucepan over medium high heat and stir to combine.  Stir constantly so that milk doesn’t boil over. When you see small bubbles start to form around the edges take it off the heat and pour over the chocolate in your bowl. Let it stand for a minute and then stir with a whisk until smooth. 


Pour the glaze over the bombe, letting excess drip down onto the baking sheet. Transfer to a plate and drizzle with salted caramel sauce if desired.  Return it to the freezer to set for 30 minutes. 

Store the bombe in the freezer, but take it out 20 min or so before serving to let it soften a bit, otherwise it will be really hard to cut. Enjoy!






















Photography is the property of and copyrighted to ©Welcome Home.

No comments :

Post a Comment