Chocolate Bombe

by The Pudding Club

Ingredients

Dark Chocolate Mousse
125g Double cream
45g Divine 70% Dark chocolate
1 Leaf Gelatine

White Chocolate Mousse
125g Double cream
45g Divine white chocolate
1 Leaf Gelatine

Milk Chocolate Mousse
165g Double cream
65g Divine milk chocolate
1 Leaf Gelatine 

Method

Make each mousse individually using the following method:

Melt the chocolate (the dark & white chocolate can be melted in a microwave but, the milk chocolate should be melted in a bowl over boiling water).

Put the gelatine in cold water until soft.
Heat a little of the cream and add the softened gelatine.
Stir until all the gelatine has melted.
Whip the remaining cream and gently fold in the melted chocolate.
Add the gelatine mixture.
Grease a pudding basin and coat the sides with a fine layer of caster sugar.
Layer the different mousses into the basin allowing each layer to set before adding the next.
Place in the fridge to set & turn out before serving.

About the Pudding Club

The Pudding Club was founded at Three Ways House Hotel in 1985 to prevent the demise of the traditional great British Pudding. In the 1980’s it seemed as though such delights as Jam Roly Poly, Syrup Sponge, Sticky Toffee Pudding and Spotted Dick were rarities in the face of seductive competition from Black Forest Gateau and Frozen Strawberry Cheesecake. The Pudding Club and its members can now proudly claim that because of their efforts the great British Pudding has reclaimed an enthusiastic following throughout the country – and beyond. Over the years meetings of the Club have been featured on the BBC’s Food and Drink and Holiday programmes as well as numerous other TV, radio and press articles.

The Pudding Club website