Chocolate Mousse Bombe
serves 6 - 8
A traditional Chocolate Bombe is actually made of chocolate mousse surrounded by a sponge cake layer then covered with chocolate ganache. However this particular dessert was inspired by Chef Anuar Deraman during his appearance as a guest chef for a challenge with his signature dish -'Puding Mangga dan Strawberi' (Mango and Strawberry Pudding) in the Season 2 Masterchef Malaysia which aired on 1st October 2012. He went head to head with Adly. Although Adly did not win this challenge, his patience and the fact that he did not give up was highly admired. Congrats Adly!
This version is slightly different but you can check out the original recipe here. This dish has a lot of components piled together so I have divided them into individual recipes.
** This recipe contains raw eggs therefore is NOT recommended for pregnant women
The components consist of:
This version is slightly different but you can check out the original recipe here. This dish has a lot of components piled together so I have divided them into individual recipes.
** This recipe contains raw eggs therefore is NOT recommended for pregnant women
The components consist of:
- Chocolate Swiss Roll
- Chocolate Mousse
- Spun Sugar (Decoration)
Chocolate Swiss Roll
Ingredients
6 large eggs, separated between yolks and egg whites
60g dark chocolate (52% cocoa dark chocolate)
60g milk chocolate
1/4 cup + 2 tablespoons castor sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla essence
1/2 cup strawberry jam/any jam of your preference
Method
6 large eggs, separated between yolks and egg whites
60g dark chocolate (52% cocoa dark chocolate)
60g milk chocolate
1/4 cup + 2 tablespoons castor sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla essence
1/2 cup strawberry jam/any jam of your preference
Method
- Preheat the oven to 180 degrees Celcius and line a flat sheet pan measuring about 43 x 30 cm with a baking paper then grease with butter and dust with some flour.
- Chop the dark and milk chocolate into small pieces then melt using a double boiler. Set aside to cool
- Beat the egg yolks with 1/4 cup of sugar until thickened and doubled in volume then fold in gently the vanilla essence and melted chocolate just until incorporated using a plastic spatula.
- In another bowl, using a clean and dry whisk attachment, whisk the egg whites using an electric whisk (or hand whisk if you wish) until foamy then add in the cream of tartar. Continue whisking until soft peaks form then start adding one tablespoon at a time of the remaining sugar until you have used up all the sugar. Whisk until the sugar has dissolved and you get stiff peaks and glossy egg white mixture like the picture below. N/B : Using this same method, you could make basic meringues by spooning/piping the mixture onto a baking paper lined sheet!
- Fold in 1/3 of the egg white mixture gently into the egg yolks mixture just until incorporated using a flat plastic spatula. Continue until you have folded in all the egg whites mixture.
- Pour and spread the batter into the prepared sheet pan and bake in the oven on the middle rack for about 15 minutes.
- When baked, remove from the oven and cover with a damp towel then cool.
- Once cooled, take the cake out of the pan with the baking paper still attached to it. Spread the jam on top of the surface then roll the cake as tightly as you can, while gently peeling off the paper at the same time.
- Leave for a couple of minutes before slicing the cake.
Chocolate Mousse
Ingredients
150g dark chocolate (52% cocoa dark chocolate)
150g milk chocolate
1/4 cup castor sugar
3 eggs (shells washed)
1 tablespoon cocoa powder
300ml whipping cream
Method
150g dark chocolate (52% cocoa dark chocolate)
150g milk chocolate
1/4 cup castor sugar
3 eggs (shells washed)
1 tablespoon cocoa powder
300ml whipping cream
Method
- Chop both dark and milk chocolate bars into small pieces and melt using a double boiler
- Once melted thoroughly, mix together to combine and set aside to cool
- Whip the 300ml of whipping cream until stiff peaks form then keep refrigerated
- In another bowl, beat the eggs with sugar until they double in volume and thicken that the mixture forms a ribbon when dropped using a spatula
- Sift the cocoa powder into the beaten eggs mixture, together with the cooled melted chocolate, fold them using a flat plastic spatula just until incorporated. Do not whip using an electric whisk because you will lose the air in the mixture and it will flatten
- Fold in 1/3 of the whipped cream at a time into the eggs and chocolate mixture gently until incorporated and continue until all the whipped cream has been used
- Refrigerate until ready to use
Bombe Assembly
Additional ingredient
Apricot glaze
Method
Apricot glaze
Method
- Line a small bowl with plastic wrap
- Line a layer of swiss roll slices inside the bowl then pour the chocolate mousse inside to cover the swiss roll layer then once you reach the top, cover with the remaining cake.
- Wrap with the plastic wrap and push it in a little to make sure that there is as minimum air pocket as possible.
- Refrigerate for at least 1 hour before serving.
- Before serving, unfold the plastic wrapping then put a plate on top of the surface before turning it over. Remove the bowl and uncover the plastic wrap.
- Heat 2 to 3 tablespoons of apricot glaze in a small pan with about 2 tablespoons of water until it has dissolved then cool slightly before brushing it on the surface of the bombe.
- You may serve this as it is with some whipped cream on top and surrounding it or you may continue with the additional decoration - Spun Sugar.
Spun Sugar
Ingredient
1/2 cup sugar
Method
1/2 cup sugar
Method
- Arrange two chopsticks on the edge of a table and stick them on the surface using a tape. Line the floor with some news paper because you will create a mess, guaranteed!
- Heat 1/2 cup of sugar on low heat in a small saucepan. Once it starts to melt and turning amber, turn the pan slightly from side to side to ensure that the sugar on top caramelizes together
- Once you have the sugar evenly caramelized, take the pan off the heat then cool it slightly
- Keep on testing the mixture using a fork (or 2 forks taped with the backs together) until you get a thread of caramel that is slightly runny but does not drip like water.
- Dip the fork (s) into the caramel mixture then start making a clockwise motion surrounding the 2 chopsticks. Repeat as many times as possible.
- You will get almost like a web of caramel. Pull them out of the chopsticks then mold them into a nest.
- Use immediately or store in an airtight container.
This sugar work is a bit tricky because the caramel might harden quite quickly but with practice you can get it done eventually. Happy trying!
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