Chocolate Mousse Bombes
- 8 oz. semi-sweet chocolate, tempered
- 1 11×17-inch sheet of chocolate chiffon cake (1/2 recipe, and you’ll have leftover cake)
- 1 cup fresh raspberries
- chocolate mousse
- 12 3-inch hemisphere molds (mine are actually 2 3/4 inch)
- 10.5 oz cake flour
- 3 oz cocoa powder
- 8.75 oz confectioners sugar
- 0.5 oz baking powder
- 7 oz whole milk
- 6 oz canola oil
- 3 eggs (4 eggs if small)
- 1 tsp almond extract
- 2 oz praline paste (or hazelnut paste)
- 13 oz egg whites
- 9 oz granulated sugar
- slightly modified from Tartelette’s mousse recipe
- 6 oz semisweet chocolate, chopped
- 1/4 cup whole milk
- 2 oz. butter
- 1 egg yolk
- 1 cup heavy cream, cold
- Produce
- Raspberries, fresh (1 cup)
- Condiments
- Praline paste (2 oz)
- Cooking & Baking
- Almond extract (1 tsp)
- Baking powder (1/2 oz)
- Cake flour (10 1/2 oz)
- Canola oil (6 oz)
- Chocolate, semisweet (6 oz)
- Cocoa powder (3 oz)
- Confectioners sugar (8 3/4 oz)
- Granulated sugar (9 oz)
- Semi-sweet chocolate (8 oz.)
- Bread & Baked Goods
- Chocolate chiffon cake (11 17-inch sheet)
- Dairy
- Butter (2 oz.)
- Heavy cream (1 cup)
- Whole milk (7 oz)
- Whole milk (1/4 cup)
- Refrigerated
- Egg whites (13 oz)
- Egg yolk (1)
- Eggs (3)
- Desserts
- Chocolate mousse (1)
- Other
- 12 3-inch hemisphere molds (mine are actually 2 3/4 inch)
- slightly modified from Tartelette’s mousse recipe
Preparation
Read recipe preparation on userealbutter.com
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Published February 10, 2009 (4 years ago).
8 people saved this recipe.
