Sinful Chocolate Overload Bombe
Indulge in the ultimate chocolate experience with this Sinful Chocolate Overload Bombe. This irresistible creation boasts layers of sumptuous dark and white chocolate mousse, expertly balanced for a truly indulgent dessert. The luxurious textures and intense flavors will captivate any chocolate lover, but be warned—it's so rich that consuming it is an experience to savor in moderation. Perfect for special occasions or a decadent treat, this bombe will definitely leave you and your guests yearning for more. Just remember to share (if you can resist the temptation) to prevent any chocolate overload, like my brother-in-law who dared to devour nearly the entire thing in one go and faced the deliciously heavy consequences!
N/A
Servings
360
Calories
12
Ingredients
Ingredients
BAKER'S Semi-Sweet Chocolate
1 square (melted)
unflavored gelatin
1 teaspoon (sprinkled over cream)
whipping cream
2/3 cup (for white mousse)
baker's white chocolate
6 squares (chopped)
butter
2 tablespoons (softened for white mousse)
eggs
2 (separated into yolks and whites for white mousse)
sugar
1/4 cup (for white mousse)
whipping cream
1/3 cup (for dark mousse)
BAKER'S Semi-Sweet Chocolate
5 squares (melted for dark mousse)
butter
2 tablespoons (softened for dark mousse)
eggs
2 (separated into yolks and whites for dark mousse)
sugar
1/4 cup (for dark mousse)
Instructions
1
Begin by lining a 6-cup (1.5 L) mixing bowl with plastic wrap, ensuring there is enough overhang to cover the top later. Drizzle the inner surface with melted BAKER'S Semi-Sweet Chocolate, creating thin criss-cross patterns. Place the bowl in the freezer to set while you prepare the mousse layers.
2
For the white mousse, sprinkle the gelatin over 2/3 cup of whipping cream in a saucepan and let it stand for 5 minutes to bloom.
3
Heat the cream mixture over medium heat until it reaches a gentle boil, then remove it from heat. Stir in the white chocolate and butter until completely melted and smooth.
4
Whisk in the egg yolks until thoroughly combined.
5
In a separate bowl, beat the egg whites until frothy, gradually adding the sugar. Continue beating until stiff peaks form.
6
Gently fold the egg whites into the white chocolate mixture, being careful not to deflate the mixture. Once fully combined, pour this layer into the prepared bowl and return it to the freezer for 30 minutes.
7
Now prepare the dark mousse. In a saucepan, melt the remaining 5 squares of BAKER'S Semi-Sweet Chocolate with 2 tablespoons of butter over low heat, stirring until smooth.
8
Remove from the heat and whisk in the egg yolks until well blended.
9
In a separate bowl, beat the egg whites until frothy, adding the sugar gradually until stiff peaks form, just like before.
10
Fold the beaten egg whites into the dark chocolate mixture until just combined. Pour this dark mousse on top of the white mousse layer in the mixing bowl.
11
Cover with plastic wrap and freeze the entire bombe for at least 8 hours, or overnight for best results.
12
To serve, carefully unmould the bombe onto a serving plate and peel away the plastic wrap. Slice and enjoy your glorious creation with friends and family!
Nutrition Information
23g
Fat
37.5g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Sinful Chocolate Overload Bombe?
It is an indulgent dessert featuring layers of dark and white chocolate mousse with a decorative chocolate drizzle.
What are the main chocolate components in this recipe?
The recipe uses BAKER'S Semi-Sweet Chocolate and BAKER'S white chocolate.
How many calories are in a serving?
Each serving contains approximately 360 calories.
What is the fat content of the bombe?
The dessert contains 23g of fat per serving.
How many carbohydrates are in this recipe?
There are 37.5g of carbohydrates per serving.
How much protein does this dessert provide?
It provides 4.5g of protein per serving.
How many total ingredients are required?
The recipe requires 12 total ingredients.
What size mixing bowl is needed for the mold?
A 6-cup (1.5 L) mixing bowl is recommended for lining and layering.
How should I prepare the mixing bowl?
Line the bowl with plastic wrap with enough overhang to cover the top, then drizzle with melted semi-sweet chocolate.
How is the unflavored gelatin prepared?
Sprinkle 1 teaspoon of gelatin over 2/3 cup of whipping cream and let it bloom for 5 minutes.
How do I melt the white chocolate for the mousse?
Stir chopped white chocolate and butter into the hot cream mixture until smooth.
What is the process for adding eggs to the white mousse?
Whisk egg yolks into the melted chocolate mixture and then gently fold in beaten egg whites.
How do I prepare the egg whites for the mousse?
Beat the egg whites until frothy, then gradually add sugar and beat until stiff peaks form.
How long should the white mousse layer freeze?
The white mousse layer should be placed in the freezer for 30 minutes before adding the dark layer.
How is the dark chocolate mousse prepared?
Melt 5 squares of semi-sweet chocolate with butter, whisk in yolks, and fold in beaten egg whites.
How long does the entire bombe need to freeze?
The entire bombe should be frozen for at least 8 hours or overnight for the best results.
How do I serve the chocolate bombe?
Unmould it onto a plate, peel away the plastic wrap, and slice into portions.
How much butter is used in the white mousse?
Two tablespoons of softened butter are used for the white mousse layer.
How much butter is used in the dark mousse?
Two tablespoons of softened butter are used for the dark mousse layer.
How many eggs are used in the whole recipe?
A total of 4 eggs are used, 2 for the white mousse and 2 for the dark mousse.
How much sugar is required for the white mousse?
The white mousse layer requires 1/4 cup of sugar.
How much sugar is required for the dark mousse?
The dark mousse layer requires 1/4 cup of sugar.
What type of whipping cream is needed?
Standard whipping cream is used for both the white and dark mousse layers.
Is the semi-sweet chocolate used for more than one step?
Yes, it is used both for the initial drizzle and for making the dark mousse layer.
What is the texture of the finished bombe?
It features luxurious, sumptuous textures with intense chocolate flavors.
Can I make this dessert for special occasions?
Yes, it is described as perfect for special occasions or as a decadent treat.
What should I do if the egg whites deflate?
You should fold the whites very gently into the chocolate mixture to avoid deflation.
Is there any fiber or sodium data available?
According to the nutrition profile, fiber, sugar, sodium, and cholesterol values are not specified.
How do I create the criss-cross pattern?
Drizzle melted semi-sweet chocolate in thin patterns over the plastic-lined bowl before freezing.
Why is the dessert called a 'bombe'?
It is named for its traditional rounded, dome-like shape created by the mixing bowl mold.