Chocolate Mousse Bombes Food

WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE

Steps:

• To Prepare the Mold: Place the dome mold sheet onto a sheet tray. Using a pastry brush, paint the melted, tempered chocolate evenly on the surface of each of the mold cavities, making sure that the chocolate goes straight to the edge. Place the molds in the fridge to set.
• To Prepare the Cake: Preheat the oven to 350°F (180°C). Make an X with butter on the surface of a sheet tray, and line the tray with parchment. In the bowl of a stand mixer fitted with a paddle attachment on high speed, cream the butter and sugar until they are light and fluffy, scraping down the sides of the bowl periodically. Add the eggs and yolks one at a time and mix well after each addition. Sift dry ingredients together, turn the mixer down to low speed, and add half of the dry ingredients, followed by half the buttermilk. Mix on low until just incorporated, then add the rest of the dry ingredients and buttermilk and mix until just incorporated. Remove the bowl from the stand mixer and finish mixing by hand with a large rubber spatula, then pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 15-20 minutes, rotating halfway through, until a tester inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Allow the cake to cool for 15 minutes in the pan, then run a knife around the edge and place a piece of parchment and an inverted sheet tray on top and turn the cake upside down onto the new parchment. Pull the parchment off the top gently and allow the cake to rest for 10 minutes before cutting cake circles with a cutter that is the same size as the cavities of the mold.
• To Prepare the Mousse: In a large bowl set over boiling water, melt the white chocolate. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. Melt the bloomed gelatin in the microwave (stop every 15 seconds to check it) and stir to add it to the mixture. Whisk the egg yolks and the salt together, then add them to the chocolate mixture a little bit at a time, whisking as you go to prevent them from cooking into chunks. Whisk the mixture for 1 minute over the double broiler, then remove it from the heat and place in the fridge to cool to room temperature, a point where the mixture is neither warm nor cold (about 20 minutes). At this point, the chocolate mixture will be firmer. Whisk to make it smooth and supple. Add 1/4 of the cold whipped cream to the chocolate mixture and stir to lighten it. Add the remaining cream and fold gently to incorporate it.
• To Assemble the Bombes: Place the mousse in a piping bag. Remove the chilled mold from the fridge. Pipe the mousse into each of the shells, taking care to only fill it just to the top. Place a raspberry or two into each bombe and smooth mousse over the top. Place a circle of cake over each and gently press the cake into the mousse. Put the mold on a sheet tray in the freezer and allow it to freeze for at least 4 hours.
• To Make the Sauce: Place the frozen raspberries and sugar in a saucepan over low heat, stirring occasionally. The raspberries will begin to melt, then they will liquefy. Stir to help break them up in the pot. When the fruit begins to simmer, remove from heat and force the juice through a fine mesh strainer. Discard the seeds, chill the sauce.
• For Serving: Set out plates for portioning. Place a tablespoon of sauce on the plate, then drag the spoon through the spot to create a design. Loosen the edges of the bombes from the molds and turn the cavities inside out to unmold the bombes. Allow them to sit for 20 minutes so the cake can thaw, then carefully place the bombes on the plates and serve.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

CHOCOLATE MOUSSE: À LA PâTE À BOMBE

Steps:

• Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*.
• Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
• Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. Celsius Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
• Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
• Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
• Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*.
• Your mousse is ready! You can now build your entremets.

RIPPLED CHOCOLATE BOMBE

Steps:

• Preheat the oven to 160C/Gas 3/fan oven 140C. Grease a 1.7 litre/3 pint stainless steel mixing bowl and line the base (approx 9cm/31⁄2in) with a circle of greaseproof paper.
• Break the chocolate into pieces in a heatproof bowl. Add 25g/1oz of the butter and stand the bowl over a pan of gently simmering water until the chocolate has melted (or melt it in the microwave). Stir until smooth.
• Put the remaining butter in a separate bowl with the sugar, eggs, flour, baking powder and 85g/3oz of the almonds. Beat together for 2-3 minutes until smooth and creamy. Spoon 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and the vanilla extract into the remaining plain cake mixture.
• Spread a little of the vanilla mixture in the base of the bowl. Top with a spoonful of the cocoa mixture, then a little of the chocolate sauce, taking care not to let the chocolate sauce get near the edge of the bowl or it will burn during baking. Continue to alternate the three mixtures in the bowl, placing large spoonfuls in at random and spreading them slightly to mix up the colours. Level the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to ripple the colours together. Don't overmix or the colours will lose their definition.
• Bake for 1 hour 30 minutes to 1 hour 40 minutes until the cake is risen and the surface feels firm to the touch. To check that the cake is done, pierce the light part of the cake with a skewer - it should come out clean. Leave to cool in the bowl, then loosen the edges and invert the cake on to a flat serving plate.
• Make the chocolate cream. Heat the cream in a small heavybased saucepan until hot and beginning to bubble round the edges. Add the chocolate pieces and remove from the heat, stirring gently. Pour into a bowl and leave until the chocolate has melted. Chill for about 30 minutes, stirring occasionally until the mixture just holds its shape when beaten.
• Using a palette knife, swirl the chocolate cream over the top and sides of the cake. Slice the candied fruits and use to decorate the top of the cake. Keep in a cool place (not the fridge) until ready to serve. This is a luxurious dessert, so serve thin slivers with a dollop of crème fraîche to cut through the richness.

BOOZY CHOCOLATE BOMBES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding moulds and put a disc of baking parchment in the base of each.
• To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.
• While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.
• Line each pudding mould with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding moulds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.
• Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 mins before serving.