Chocolate Bombe with Raspberries

Name: Chocolate Bombe with Raspberries
Total time: 4 h 30 min
Yield: 4
Ingredients: 1 cup bittersweet chocolate (70% cocoa solids; chopped); 2 egg yolks; 2 tablespoons sugar; 2 sheets white gelatin; 2 tablespoons Cocoa; 4 teaspoons Grand Marnier; 1 egg white; 0.875 cup cream (30% fat); 0.25 cup cream (30% fat); cocoa powder; 1 tablespoon bittersweet chocolate (70% cocoa solids; grated); 1.333 cups Raspberries; Mint leaves

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 4 h. 30 min.

Ready in

How healthy are the main ingredients?

sugar Cocoa Raspberry

Ingredients

for

servings

Ingredients: 1 cup
bittersweet chocolate (70% cocoa solids; chopped); 2
egg yolks; 2 tablespoons
sugar; 2 sheets
white gelatin; 2 tablespoons
Cocoa; 4 teaspoons
Grand Marnier; 1
egg white; ⅞ cup
cream (30% fat)

To garnish: ¼ cup
cream (30% fat); cocoa powder; 1 tablespoon
bittersweet chocolate (70% cocoa solids; grated); 1.333 cups
Raspberries; Mint leaves

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Preparation steps

Melt the chocolate in a bowl placed over a pan of simmering water.

Beat the egg yolks with 1 tbsp sugar until foamy and stir in the cocoa and Grand Marnier.

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.

Fold in the cream, the beaten egg whites and the gelatin (dissolved according to the package instructions).

Transfer to a longish mould lined with plastic wrap, smooth the top and put into the refrigerator for at least 4 hours.

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.