White Chocolate and Raspberry Frozen Mousse Bombes
- 4 ounces white chocolate, melted and tempered
- 8 ounces butter
- 10 ounces sugar
- 2 eggs
- 3 yolks
- 2 ounces cocoa
- 8.25 ounces all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8.5 ounces buttermilk
- 5.25 ounces white chocolate
- 2 ounces heavy cream
- 1 teaspoon gelatin, bloomed in 2 tablespoons water
- 1 pinch salt
- 2 egg yolks
- 6 ounces heavy cream, whipped to soft peaks and chilled
- Frozen raspberries for the center
- 16 ounces frozen raspberries
- 4 ounces granulated sugar
- Produce
- Raspberries, Frozen (1)
- Raspberries, frozen (16 ounces)
- Cooking & Baking
- All purpose flour (8 1/4 ounces)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Cocoa (2 ounces)
- Granulated sugar (4 ounces)
- Salt (1/2 teaspoon)
- Salt (1 pinch)
- Sugar (10 ounces)
- White chocolate (5 1/4 ounces)
- Dairy
- Butter (8 ounces)
- Buttermilk (8 1/2 ounces)
- Heavy cream (8 ounces)
- Refrigerated
- Egg yolk (5)
- Eggs (2)
- Desserts
- Gelatin (1 teaspoon)
- Other
- 4 ounces white chocolate, melted and tempered
Preparation
Read recipe preparation on seriouseats.com
Social Stats
41.1Rating
1-100
1-100
13Tweets
3Facebook
Shares
Shares
0StumbleUpon
Views
Views
50PinterestPins
Recipe Stats
Published February 13, 2012 (1 year ago).
44 people saved this recipe.
