White Chocolate and Raspberry Mousse Bombes
Inspired by techniques from Serious Eats.
Individual white chocolate domes hide a raspberry-studded mousse and a disc of cocoa cake, served over a tart raspberry sauce.
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Method
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Equipment
- 6-cavity silicone dome mould on a baking tray
- pastry brush
- rimmed baking sheet (about 33 x 46 cm)
- baking paper
- stand mixer with paddle
- sieve
- offset spatula
- round cutter the size of the domes
- heatproof bowl over a pan of simmering water
- piping bag
- small saucepan
- fine sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 515 kcal |
| Protein | 6.9 g |
| Carbohydrate | 46.8 g |
| of which sugars | 39.5 g |
| of which free sugars | 37 g |
| Fat | 34.8 g |
| of which saturates | 21 g |
| Fibre | 2.2 g |
| Salt | 0.77 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Shells
- 115 g white chocolate, melted and tempered
Cocoa cake
- 225 g butter, softened
- 285 g caster sugar
- 2 large eggs
- 3 large egg yolks
- 55 g cocoa powder
- 235 g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 240 ml buttermilk
Mousse
- 150 g white chocolate, chopped
- 225 ml double cream 55 ml for the chocolate mix, 170 ml whipped to soft peaks and folded in
- 1 tsp beef gelatine powder, soaked in 2 tbsp cold water
- 0.5 g fine sea salt or table salt a pinch
- 2 large egg yolks
- 12 frozen raspberries, for the centres
Raspberry sauce
- 450 g frozen raspberries
- 115 g caster sugar
- 1
Shell. Brush tempered 115 g white chocolate evenly into each of 6 dome cavities right up to the rim, then chill until set.
- 2
Bake. Heat the oven to 180 °C and line a large baking sheet; cream 225 g butter with 285 g caster sugar until light, beat in 2 eggs and 3 egg yolks one at a time, then alternate adding the sifted 55 g cocoa, 235 g flour, ½ tsp bicarbonate of soda, ½ tsp baking powder and ½ tsp salt with 240 ml buttermilk; spread evenly and bake for 15-20 min, turning halfway, until a skewer comes out clean.
- 3
Cool. Cool the cake for 15 min, turn out, peel off the paper, rest for 10 min, then cut 6 rounds the size of the dome openings.
- 4
Melt. Melt 150 g white chocolate over a pan of simmering water, then gradually stir in 55 ml double cream until smooth and warm; melt the soaked gelatine in short bursts and stir it in.
- 5
Whisk. Whisk 2 egg yolks with a pinch of salt, then whisk them gradually into the warm chocolate and keep whisking over the simmering water for 1 min before taking off the heat and cooling to room temperature.
- 6
Fold. Whisk the cooled mousse smooth, stir in a quarter of the 170 ml whipped cream to loosen it, then fold in the rest.
- 7
Fill. Pipe the mousse into the chocolate shells almost to the top, push 2 raspberries into each, smooth the surface, press on a cake round and freeze for at least 4 h.
- 8
Sauce. Warm 450 g raspberries with 115 g caster sugar over low heat, stirring, until just simmering, then press through a fine sieve to remove the seeds and chill. To serve, swipe 1 tbsp sauce onto each plate, turn the bombes out of the mould and leave them for 20 min so the cake softens, then set them on the sauce.
Storage
The extra cake keeps well wrapped in the freezer, and the finished bombes can be frozen for up to a week before serving.
