Chocolate Bombe with Raspberries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup
bittersweet chocolate (70% cocoa solids; chopped)
- 2
- 2 tablespoons
- 2 sheets
white gelatin
- 2 tablespoons
- 4 teaspoons
- 1
- ⅞ cup
cream (30% fat)
- To garnish
- ¼ cup
cream (30% fat)
- 1 tablespoon
bittersweet chocolate (70% cocoa solids; grated)
- 1.333 cups
Preparation steps
1.
Melt the chocolate in a bowl placed over a pan of simmering water.
2.
Beat the egg yolks with 1 tbsp sugar until foamy and stir in the cocoa and Grand Marnier.
3.
Whisk the egg whites with the rest of the sugar until stiff. Whip the cream until stiff. Gradually stir the melted chocolate into the egg yolk mixture.
4.
Fold in the cream, the beaten egg whites and the gelatin (dissolved according to the package instructions).
5.
Transfer to a longish mould lined with plastic wrap, smooth the top and put into the refrigerator for at least 4 hours.
6.
To serve, whip the cream with a little cocoa powder until semi-stiff and pipe a small lattice on each dessert plate using a decorators' bag with a plain nozzle. Sprinkle the terrine with grated chocolate and serve on the plates with the raspberries. Garnish with mint.
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