Aunty Betty's Bombe
Submitted by erika_0222
Elegant frozen chocolate mousse bombe with whipped cream, chocolate ganache, and egg yolks in a make-ahead frozen dessert for special occasions.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minThis vintage bombe (a fancy frozen mousse dessert) looks like you spent hours in pastry school but comes together surprisingly easily.
Whipped cream freezes in a bowl to create the outer shell, then gets filled with a rich chocolate mixture made from melted chocolate, sugar syrup, and egg yolks.
More whipped cream folds into the chocolate for an airy, mousse-like center that freezes into scoopable luxury.
Make it several hours ahead (or days, if you’re organized) for an impressive finale to any dinner party.
Pro Tips
- Use a metal bowl for faster freezing of the cream shell
- Pour hot sugar syrup directly onto chocolate in the blender (it melts everything smoothly)
- Fold the second batch of cream gently to keep the mousse airy
- Freeze uncovered until solid, then cover tightly to prevent ice crystals
- Let sit at room temp for 5 minutes before scooping for easier serving
- Garnish with chocolate shavings or fresh berries when serving
Ingredients
Directions
Whisk ½ of the cream until stiff and spread it around the edges of a large bowl. Freeze for ½ to 1 hour.
Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl.
Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly.
Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen.
Comments