White Chocolate & Raspberry Merlot Mousse Bombes!

Posted on May 15, 2016 in Cakes and Cupcakes/ The Sugary/ Whipped Cream

This is my first mousse bombe and it turned out perfectly!! Super smooth white chocolate shell, airy vanilla and raspberry merlot mousse fillings and a dark dark darkkkkk chocolate sponge cake base. This is one you HAVE to try. Surprisingly it was a fairly easy and uncomplicated  process that really only required some waiting time while it all solidified in the freezer. đŸ™‚ Today is a five course foodie day, curated and in the process of being prepared by our good friend Kennedy. I’m literally sitting in the living room, legs up on the ottoman, napping husband and kitten next to me while I edit, upload, and talk about this super crazy, amazing dessert that I’m actually incredibly proud to have pulled off without someone exploding one of these bombes on the counter! hehehe

Sadly Kennedy won’t share with us the courses until we are actually eating them… he likes to keep things super secret. But I can tell there’s peas involved in one, beef suet in another, pork in the oven, duck breasts, and surprisingly expensive and fragrant black truffles in another… you can guess how excited I am about eating for the next 4 hours! Meanwhile I made, froze, and unmolded one of these beauties so I could take some pics and tell you all about them – hopefully making you excited enough to try them…peer pressure!! đŸ˜‰ Take a look at the inside (yep, I shoved a raspberry in there!):

The steps were minimal and fairly simple, here’s how it goes:

  1. Melt some white chocolate and spoon it into each cavity of a half globe pan then throw it in the freezer. (I got one that has six cavities on amazon for less than $10)
  2. Bake your chocolate sponge and set it out to cool.
  3. Macerate half a cup of raspberries with 1/4 cup merlot and set aside. (Buy a single serve bottle at the liquor store so as not to waste/open a whole bottle for such a small amount) 
  4. Make your white chocolate base and let it come to room temp.
  5. Fold in some whipped cream and pipe a layer into your frozen chocolate shells.
  6. Fold remaining whipped cream with raspberry merlot sauce and pipe into the center of the shells.
  7. Throw a raspberry into the center, top with a circle of sponge cake and freeze until about 20 mins prior to dessert time! Boom, all done đŸ™‚

Here are some pictures of a few of the steps:

The recipe will show up below; I highly, highly, highly encourage you to try it. Take a deep breath, do each step to completion, don’t rush too many things at once, and relaxxxx and you’ll have a dessert that seriously wows any house guest or family member you are entertaining. Enjoy!!

 

White Chocolate & Rasberry Merlot Mousse Bombes
Serves 6
A white chocolate shell filled with white chocolate mousse, raspberry merlot mousse, fresh raspberries, and dark chocolate cake!
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
For the Shells
  1. 1 cup Guittard (or other good quality) white chocolate melting wafers
For the Cake
  1. 1 stick (1/2 cup) unsalted butter, softened
  2. 1/2 cup plus one tablespoon sugar
  3. 1 egg
  4. 2 egg yolks
  5. 1/4 teaspoon baking soda
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1/3 cup dark cocoa powder
  9. 1 cup all purpose flour
  10. 1/2 cup buttermilk
For Mousse
  1. 3/4 cup white chocolate, chopped or chips
  2. 1/4 cup heavy cream
  3. 1 teaspoon gelatin
  4. 2 tablespoons water
  5. A pinch of salt
  6. 2 egg yolks
  7. 3/4 cup heavy whipping cream
  8. 1 cup raspberries (6 for the centers and the rest to make the raspberry merlot to add to the mousse)
  9. 1/4 cup merlot (for raspberry merlot favor)
For the Shells
  1. Melt white chocolate in microwave safe bowl, 30 seconds at a time, stirring occasionally. Pour a heaping tablespoon into each cavity and slowly rotate the pan until all sides of the globes are covered. Place in the freezer until ready to fill.
For the Cake
  1. Preheat oven to 350 degrees. Spray a 13x9 inch jelly roll pan and line with parchment paper.
  2. Cream butter and sugar until light and fluffy.
  3. Add egg and egg yolks and beat on medium until combined. Scrape sides to make sure it is well incorporated.
  4. Sift together your dry ingredients, turn mixer down to low, and add half to the batter.
  5. Add half of your buttermilk and mix on low until just combined.
  6. Add the remainder of your dry ingredients and then your buttermilk, scrape down the sides, and mix on low until all ingredients are incorporated.
  7. Pour into jelly roll pan and bake for 10-12 minutes or until center does not appear wet. Make sure to check right at the 10 minute mark so it doesn't overbake.
  8. Take pan out, let it cool for 5 minutes and then turn upside down on a cooling rack. Set aside.
For the Mousse
  1. Stir gelatin and water and set aside.
  2. Melt chocolate using a double boiler. Add cream and whisk well.
  3. Microwave your gelatin/water mixture for 15 seconds and whisk into your chocolate.
  4. Add salt and egg yolks and cook for 1 minute, whisking continuously. Set aside to cool to room temperature (use freezer to speed up cooling).
  5. Whip your heavy cream and fold 1/4 of it into your cooled chocolate mixture until lightened and easier to work with.
  6. Fold in the remainder of your whipped cream and pipe into your shells leaving the center available for raspberry mousse.
  7. Fold in 3-4 tablespoons of raspberry merlot sauce. More or less can be used depending on how strong you want the flavor to be. Pipe into the center of the shells and squish a fresh raspberry in the very center.
  8. Cut out circles of cake to top the bombes with - I checked all of my drinking glasses until I found one that matched the circumference of the globes.
  9. Wrap in plastic wrap and freeze for at least 2 hours. Let sit at room temperature ~20 minutes and carefully unmold bombes.
  10. Top or drizzle with remaining raspberry merlot sauce, strained or seeds included. Enjoy!
Notes
  1. Add any extracts, fresh fruits, or flavorings you would like to your mousse! Start small so its not too liquidy to hold up to piping!
The Sugary https://thesugary.net/

 

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