Chocolate Bombe

Prep Time

15 minutes

Chilling Time

2 hours

A wonderful combination of white, milk and dark chocolate mousses, this party piece will appeal to the chocoholic in your life! Served cold, this is delicious served with a berry compote.

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
Cook's tip
  • You will make each mousse individually and then to make the finished product

Method

1

For each mousse: 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).

2

Put the gelatine in cold water until soft.

3

Heat a little of the cream and add the softened gelatine.

4

Stir until all the gelatine has melted.

5

Whip the remaining cream and gently fold in the melted chocolate.

6

Add the gelatine mixture.

7

Grease a pudding basin and coat the sides with a fine layer of caster sugar.

8

Layer the different mousses into the basin allowing each layer to set before adding the next.

9

Place in the fridge to set & turn out before serving.