a little bit of lovin’
Recipe: chocolate mousse bombes
FYI: For those of you asking about the scarf in the last post – it is the My So Called Scarf pattern and it’s easy to knit and simply gorgeous.
V-day is coming. I am admittedly not a romantic, as most of my friends know. In my mind, romantics are always setting themselves up for disappointment. I’m a pragmatist. I get sh*t done (or I try to anyway). It works for us. Just last night I tried to schedule a party with several of my tele betties and Jeremy casually reminded me that one of the dates I suggested was our anniversary. Oops!
Winter is back, as are her winds. We have a movie of non-stop horizontal snow speeding past our picture windows, stripping away any heat in the house. Kaweah is cuddled up in the office on the luxurious faux fur/fleece blanket I made for her in December (and now wish I had bought enough of that awesome faux fur to make one for us because there isn’t any more!)
snuggled up and happy
It’s a good day to get stuff done inside, trusting that the snow outside will stick on the mountains and that good skiing is to be had soon enough. We did take advantage of the break in the weather over the weekend, including getting out for a walkie. I think we tell one another, “Kaweah needs a walk” when what we’re really saying is “I need to get outside and breathe some mountain air.” It’s good for all involved.
she carried this stick for the duration of the walk
and didn’t want to give it up
some intervention was required before she made mulch of it (and ate it)
please give me my stick back
I used to be an impulse shopper when I first started working right out of college. All that money, no responsibilities, I was maxing out my retirement contributions and I *still* had tons of money. I realize now just how dangerous it was to live right behind a Williams-Sonoma in Pasadena. What cured me of that nasty habit in short order was moving – often and across the country. There’s nothing like packing stuff you don’t really need in 100 degree heat to fix the accumulation of junk. That, and I hate clutter. Being poor graduate students helped to put finances in perspective. So even though we now have a house large enough to store a lot more crap than we currently have, we think hard about what we want to purchase, where the heck we’re going to put it, and if we truly need it and will use it. One of the many wonderful things about my relationship with Jeremy is that we never fight about money (we never fight). He was supportive of my purchase of these Gastroflex silicone bombe molds that I’ve been eying for two years ever since I used them in my pastry course. Especially after I mentioned “chocolate” when describing my intended uses. I waited this long to make sure I *really* wanted them.
what else, but chocolate shells
I’ve seen several varieties of silicone molds, but most of the ones in cookware stores are flimsy at best. These molds are the industrial versions and I love them. I love them. I looooooove them. Love them. Love. Another reason I waited so long to purchase them was that I had to be sure I could master tempering. Even though I say I hate tempering… I am getting proficient enough at it that I’m more comfortable with the process and have tempered a lot of chocolate in the past two months alone. Wooooo! Someone smack me!
fill with chocolate mousse
Brushing one coat of chocolate is not going to do the trick. I brushed two coats and in hindsight, I’d recommend three coats. That’s not a problem if your chocolate is tempered properly because the first coat dries in a minute and once you’re done coating all of the molds, the first one is ready for the next coat. If you put them in the freezer to firm up the chocolate (again, only if your chocolate wasn’t tempered properly) then be sure to let the chocolate come to room temperature before applying the next coat. Otherwise your warm chocolate will become a gunky mess that sticks and hardens too quickly while you’re brushing chocolate onto a cold shell.
plop a couple of raspberries in
The last thing you should make when assembling the bombes is the chocolate mousse (or any flavor mousse). In my pastry class we filled the shells with mousse and then had several variations of the little surprise in the middle: caramel, peanut butter ganache, etc. I chose raspberries because I like to have that 1% of something healthy in the mix.
cutting out chocolate chiffon cake bases
I filled the molds a little full because I omitted the chocolate short dough base. If I included the short dough base, I would have filled the molds only 2/3 full and squashed the chiffon circle into the mold so that they were flush with the edges of the molds.
placing them on top of each mold
The molds then go into the freezer. Why? Because the mousse needs to be firm enough to maintain the structure of the chocolate shell when you invert the bombes. How do I know this? Because I initially tried to unmold a bombe that had been in the refrigerator and cracked the shell. Jeremy happily ate that failure.
oh, did i mention that i bought a sheet of mini bombe molds too?
Once the bombes are unmolded, let them come to room temperature or place them in the refrigerator so that when you serve them, the mousse is soft, smooth, and creamy. I embedded one raspberry in each of the smaller bombe molds. They are totally cute. We sent large bombes over to our favorite neighbors.
big bombe
little bombe
Chocolate Mousse Bombes
[print recipe]
from the Culinary School of the Rockies
8 oz. semi-sweet chocolate, tempered
1 11×17-inch sheet of chocolate chiffon cake (1/2 recipe, and you’ll have leftover cake)
1 cup fresh raspberries
chocolate mousse
12 3-inch hemisphere molds (mine are actually 2 3/4 inch)
chocolate chiffon cake
makes 2 11×17-inch sheet pans or 2 9×3-inch rounds
10.5 oz. cake flour
3 oz. cocoa powder
8.75 oz. confectioners sugar
0.5 oz. baking powder (omitted at 8500 ft.)
7 oz. whole milk
6 oz. canola oil
3 eggs (4 eggs if small)
1 tsp almond extract
2 oz. praline paste (or hazelnut paste)
13 oz. egg whites
9 oz. granulated sugar
Oven 375°F. Prep pans by buttering bottom and sides. Place parchment in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 13 ounces of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently a third at a time (tempering the batter). Bake until set, about 20-25 minutes. Remove from oven and remove from pan. Let cool completely on a rack.
chocolate mousse
slightly modified from Tartelette’s mousse recipe
6 oz. semisweet chocolate, chopped
1/4 cup whole milk
2 oz. butter
1 egg yolk
1 cup heavy cream, cold
In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, and butter. Remove from the heat and let cool to lukewarm. Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture. Yields about 3 cups.
Assembly:
With the chocolate in temper, brush a layer of chocolate in each mold. When the chocolate has cooled and is solid, apply another coat of tempered chocolate. Finish with a third coat. Using a 3-inch round cutter, cut out 12 rounds from the chocolate chiffon cake. Fill a pastry bag fitted with a plain tip with the chocolate mousse. Pipe mousse into each mold about 2/3 to 3/4 full. Gently press two raspberries into the center of each bombe so that they are enveloped by the mousse. Top each mold with a round of cake. Freeze until firm (about 2 hours). Unmold the bombes and let return to room temperature before serving or store covered in the refrigerator.
February 9th, 2009: 6:11 pm
filed under acquisitions, baking, cake, chocolate, dairy, dessert, fruit, pastries, recipes, sweet
February 9th, 2009 at 6:34 pm
These are delightful! You’re quite the expert. I have never tempered chocolate but I’m getting ready to try my hand in it soon. I’ll check your posts for advice beforehand.
February 9th, 2009 at 6:43 pm
Everytime I see Kaweah, I start cooing and talking to my computer screen in an embarrassingly high pitch. I wish I shared your proficiency in tempering. :) These look awesome!
February 9th, 2009 at 6:43 pm
I will *never* smack you for tempering chocolate…Never Ever…especially when the outcome is as good as these little bombes and bombettes! Just scrumptious!
Miss K in her blanket is adorable! Ok, Bailey did three jumps over K’s pictures here… :)
February 9th, 2009 at 6:46 pm
Well, now I need those molds–:) The one thing I do when I break down and buy something– I do a ton of research and make sure I get the best I can afford. Especially when it comes to my kitchen equipment–I know my tastes will change with other things, but I will always love to bake and cook.
These look wonderful–can it get any better than chocolate with raspberries?
February 9th, 2009 at 6:48 pm
By any chance are your neighbors ginormous by now?
February 9th, 2009 at 6:50 pm
How absolutely adorable! And just another reason why I need to figure out how to temper chocolate. And Kaweah – she makes me wish my apartment allowed pets.
February 9th, 2009 at 6:55 pm
yum! those look divine
February 9th, 2009 at 7:07 pm
you may not be a romantic, but you sure can make the food of love…
and your doggie pics are excellent~
February 9th, 2009 at 7:11 pm
oh my god!
those are wicked cute! you make it look so easy.
February 9th, 2009 at 7:43 pm
The little healthy 1% also happens to be 50% beautiful surprise and 100% delicious. Looking great. We made something similar, but a little less labor intensive (not chocolate shell) in the pastry class I took, but these are just over the top gorgeous. I’m sure they tasted as good as they looked if not better :)
February 9th, 2009 at 7:53 pm
Gorgeous doggy, AND gorgeous bombes. I’ll take a big one, please.
February 9th, 2009 at 7:55 pm
hI jen! did you ever take a baking class ? cause you are so freaking creative.
February 9th, 2009 at 8:29 pm
These little bombs look absolutely adorable and delicious!
February 9th, 2009 at 8:46 pm
WOMAN! Is there anything you can’t do?
Seriously you are wicked awesome with all this stuff.
It’s caahhhrazy cool all the things you do.
February 9th, 2009 at 8:47 pm
Um wow. I will take one of each.
February 9th, 2009 at 9:12 pm
If you would like to make 400 of them by Saturday, feel free to bring them to the UMC for the Chocolate Lovers’ Fling ;)
February 9th, 2009 at 10:54 pm
Puppy pictures! Plus snow! With chocolate and raspberries! I’ll be over there on the floor swooning with delight.
Did you get those molds online or at a store such as Williams Sonoma? Sometimes I feel like WS is big on special one-use gadgetry and less so on other things. But who am I kidding, I probably just miss the rest ’cause I’m drawn over to their wall of special contraptions if only for amusem*nt’s sake. I mean, they’ve got separate mozzarella, pineapple, tomato, and garlic slicers! Its like a food gadget museum!
February 9th, 2009 at 11:06 pm
Whata fantastic dessert! So pretty and refined looking…
Cheers,
Rosa
February 9th, 2009 at 11:22 pm
Yum! These are absolutely beautiful, and most likely delicious as well ;) If I’m feeling ambitious I will attempt these this weekend…
<3
February 10th, 2009 at 12:53 am
oooo, i totally want to make these! thanks for all your recipes and beautiful photos!
February 10th, 2009 at 3:22 am
Thanks so much for posting this, I just got the larger mold and was wondering what else I could make with it.
I love that photo of Kaweah in the blanket!
February 10th, 2009 at 4:44 am
I just had to turn my iBook around to show MrBee Kaweah, because she is just SO adorable, and we can’t wait to get our little bundle of furry joy at some point this year :)
Also- NOMNOMNOM with the mousse-y domes of joy!! Mmmm raspberries.
February 10th, 2009 at 4:44 am
So impressive! Perfect for Valentines. And what amazing pictures of your beautiful doggy!
February 10th, 2009 at 4:54 am
Kaweah looks wonderfully cute all wrapped up and cozy. That is a great photo shot! Everytime I come on to your blog, and see something yummy to eat, I become hungry, even if I wasn’t hungry to start with. You rock!
February 10th, 2009 at 6:41 am
AAAHH! i remembr a french customer of mine came into my shop gushing about Le Bombe cakes in Paris…this is what it must look like since she described them as something quite like a giant truffle. It looks fantastic and just perfect for Valentine’s ;)
by the way, your dog is beautiful. I’ve always wanting my dog that colour….sigh! xx
February 10th, 2009 at 7:00 am
Those bombes are breath taking. I do believe I would be a nervous wreck trying to get them to be perfect; and yours are….they look spectacular.
And Miss K., oh what can I say that I haven’t already said about Miss Photogenic? She is precious, absolutely precious. I’m so happy you have her. If she makes you one third as happy as my puppy makes me, well, we are the bless ones! I count myself fortunate each and every day. I know you feel the same. Kisses to that beautiful doggie. She’s a winner!
;)
February 10th, 2009 at 7:01 am
that first pic of your dog under the blanket is so CUTE!
And those bombs, well, are the bombs! lol
February 10th, 2009 at 7:03 am
Whoa, I hear ya about how moving is THE cure for pack rats! After moving six times in four years, I finally learned my lesson… when I moved to Oxford, I only brought two suitcases and one small carry-on. Yeah, more power to us!
The bombes look amazing, and Kaweah’s eyes!!! My goodness, how can anyone resist that face! I bet she knows how adorable she is and uses that face often…
February 10th, 2009 at 8:04 am
After seeing these, I want to run out and buy those silicon molds and make these treats.
yummm
February 10th, 2009 at 12:24 pm
Wow those are gorgeous. I am torn between jealousy and thinking you are crazy ;) that you mastered tempering. it continues to be my arch nemesis.
February 10th, 2009 at 1:28 pm
You make it look so simple! :) This would be a great Valentine’s day recipe.
February 10th, 2009 at 1:32 pm
Is it corny to say you are da bomb??
February 10th, 2009 at 1:33 pm
Those are pretty awesome.
My husband and I do the same thing as far as buying stuff goes. We decided we want something. And then we wait. Until we are absolutely sure that it’s something that we want enough to spend the money on. Plus, we’re still in the living-in-a-small-apartment, could-move-again-at-any-time phase.
February 10th, 2009 at 1:53 pm
They are fabulous Jen. I always spit the inner part of the pomegranate seed out. I must try eating the entire seed next time.
February 10th, 2009 at 2:13 pm
Bomb-diggity! I crack myself up…
K looks very happy with her stick. My pup likes a “job” on a walk too, and carrying a stick seems to be one of his favorites. Who am I to judge? I would like to curl up with K in her blanket tho….
February 10th, 2009 at 2:20 pm
lovely…. it’s a great idea for valentine, but better save those for myself.
February 10th, 2009 at 2:28 pm
I don’t know if I’m talented enough [yet] to make those, but they look divine. Bravo!
Cheers,
*Heather*
February 10th, 2009 at 3:02 pm
These look so good and they are gorgeous. Wish I could eat one right now…..
February 10th, 2009 at 3:04 pm
Hey there,
As soon as I saw the photo of the Bombs I loved them. I immediately went out & bought all necessary ingredients, borrowed the silicon molds from my sister (who’s a chef) & ran home to make them.
They turned out perfect, beginner’s luck I guess (:
Thanks so much for your exciting & innovative ideas, keep them coming. High fine :)
February 10th, 2009 at 3:17 pm
Ooh, so shiny… :) Can *I* be your neighbor, Jen? (raspberries + chocolate are a weakness of mine…) And you are totally making me feel guilty for only using my silicone molds twice in its lifetime! I need more time to make entremets, sigh…
I love that it was Jeremy who reminded you of your anniversary. If he didn’t know you inside-out by now he probably would have been wounded by that, hee hee :)
February 10th, 2009 at 3:37 pm
Sweet reason, I want that in my mouth.
February 10th, 2009 at 4:22 pm
I won’t even comment on the chocolate concoctions – no words to describe my state of awe…
but I have to say that the picture “Give me back my stick” is absolutely wonderful….. those eyes!!!!
February 10th, 2009 at 4:38 pm
i’m telling you…tempering master. seriously.
i always love it when there are pictures of kaweah. so awesome.
February 10th, 2009 at 5:04 pm
I wish you were my neighbor!! :-)
February 10th, 2009 at 6:15 pm
Gorgeous work! Seriously Jen, you can already open a patisserie! *drooling*
That’s a cosy little blanket you made for Kaweah! Lovely!
February 10th, 2009 at 8:18 pm
Can I be your penpal? And if I am, will you share with me?
Every time I come here you’ve done something new and fantastic with dessert! Bags and bombs and all this stuff I’ve never even HEARD of.
February 10th, 2009 at 9:15 pm
Yum! These look wonderful.
February 11th, 2009 at 12:48 am
Now I want those darn it all!!!! I am the clutter queen. ;)
I love how you added the raspberry for that 1% healthy…dont’ forget chocolate is healthy too. :)
February 11th, 2009 at 2:28 am
Ahem can I be your favorite neighbor? those look amazing! p.s. where did you get that Halti Collar for your doggie? I need one, I have one but I have never seen that design before, I have a 96 lb Doberman and the one I have does not work very well. peciate it!
February 11th, 2009 at 3:47 am
so cute and yummy looking, how can you eat only one?
February 11th, 2009 at 3:51 pm
Those are adorable. I’ve said before I am no sweets person, but your work is always impressive.
Not trying to be morbid, but my dad’s death was what taught me about clutter. Sorting/trashing/packing up his stuff with my mom made me take drastic steps to throw away junk and simplify.
I’m no romantic either. I much prefer Steve help around the house and rub my legs on the couch from time to time than spend money on romantic gifts. It works for us.
Oh, and your little girl is just the cutest, as always. ;)
February 11th, 2009 at 6:53 pm
thank you for a fabulous post! of course, I am sitting here in tears enjoying the Labbie pictures…she is gorgeous, and such an imp! I love how you catch her “looks!” then, there are the bombs (sorry, I couldn’t help myself)… your neighbors must push and shove to be your current ‘favorite!’
February 12th, 2009 at 6:33 am
Always something beautiful and unique. You sure are one talented chick!
February 12th, 2009 at 10:00 am
Very funky litte things, aren’t they?
That cross-section could almost be the logo for your own range of utensils. *hint*
February 12th, 2009 at 2:28 pm
I am surprised to find that you’ve never made a souffle on this website. Is it just because you don’t like them or you haven’t gotten around to it? Me… love… souffle…
February 13th, 2009 at 8:03 pm
You are the bombe diggity !!!
February 16th, 2009 at 2:46 pm
Have you thought of taking a chocolate bath with your puppy?
Have you ever found puppy molds for baking?
February 17th, 2009 at 12:49 pm
Dragana – good luck and I hope you get it the first time around :)
Amy – awww, Kaweah wags (thumps) her tail when people talk to her.
Tartelette – ha ha! Bailey is so cute and so much smarter than Kaweah – she doesn’t “see” dogs on the computer.
Tawnia – Me too, and so far that way of buying things serves me very well.
Jen C – nope! Can you believe it?!
Caitlin – when Kaweah pukes, she sometimes makes me wish our house didn’t allow pets (except we do, and we love her – puke and all)
Charlane – thanks!
Jain – so sweet of you!
Haya – these aren’t so bad compared to other things I’ve made.
Chris – thank you :)
Foodess – doggie or bome?
Pearl – I took a pastry skills course which helped me tremendously with the whole high altitude thing. I loved it!
Lisa – thanks.
Kathleen – plenty! I could start a whole blog about what I don’t do ;)
Whitney – hee hee
Susan – wow, that could justify buying a whole freezer!
Katie Z – I could not find these molds anywhere except online. I know Amazon carries something similar, but I don’t know if it is the exact same thing. I got mine from pastrychef.com.
Rosa – thank you!
MGLA – cool, I hope they turn out!
Ceiting – thank you for reading and commenting!
Nicisme – nice! I love it when people dig the same stuff as me :)
LizzieBee – ooooh, I just love puppies. I hope you will love your pup as much as we love ours!
Culinarywannabe – thank you :)
Kathy – awww, thanks!
Diva – thanks. Bombes are very cool. I have a recipe for a bombe cake (it’s biiiiig compared to these) with layers of cake and mousse. Kaweah turns brown if we feed her science diet!
Margie – well, I didn’t shoot the imperfect ones! She is definitely bred for beauty – brains, not so much. ;)
Dawn – thanks!
Jesse – Kaweah seems to be blissfully unaware of most things :)
Ciaochowlinda – yup, I was the same way when I first saw these molds.
Laura – I am crazy. It’s okay. We are all aware of it here :) Tempering is like fun #2 – mostly suffering.
Hillary – yup!
Jenny – ah well, Jeremy beat you to it! But that’s cute ;)
Bridget – yes, it really is a good thing to practice (probably would have helped a lot of folks who are in the red now), but every now and again you find a sale and you have to go for it.
Barbara – thank you, love. Yes, the little seed is just extra roughage :)
Mollie – diggity! YOU crack ME up. K’s blanket is extra gross now. If you curl up with her, you will be covered in dog hair.
Rose – hee hee.
Heather – you will be! Just have some courage and patience!
Debbie – Jeremy finished the last one over the weekend :(
Hala – your sister is a chef?! HOW COOL! I am jealous. The bombe molds are awesome, no? I’d hardly call it beginner’s luck – you must know your way around the kitchen :)
Mark – yes, if you can stand the cold! :) Dude, you have molds? Why no use?! :( pooo.
Jess – ha!
SallyBR – she’s a funny pup, indeed.
Cindy – thanks :)
Kathy – your doctor might not though!
Mrs. E – thanks sweetie. I’m not sure how much people would be willing to pay for treats like these up here…
Abby – that’s what happens when you have time on your hands and lots of chocolate.
Asianmommy – thanks!
Peabody – yes, so it’s officially 51% healthy, right? right?! :)
Cheryl – I think we picked the halti up years ago at a petsmart or petco. If you can’t find it, then google halti. I know they must have them because they are great!
Farmerpam – the really little ones are easy to eat more than one!
Melissa – yeah, I have friends who have said the same thing. When I went through my sister’s things after she died, I was amazed at what she kept. She was definitely more sentimental than I am (and she had a huge house too).
Laura – our neighbors get excited when our phone number lights up on their phone :)
Lori – you’re so sweet, thank you.
Graeme – yes, almost 1970s kitch? utensils?! ha ha, you are totally in the marketing mode, eh?
Mary – I’ve made them, but haven’t photographed them and there are so many other recipes to try my hand at. It’s on the list, but I usually only make them for guests.
Alexsandra – ha ha!
Joyce – no and no.
February 18th, 2009 at 5:31 am
So nice, so perfect for a chocolatolic like me :))
February 22nd, 2009 at 10:58 pm
Sonya – they’re like the perfect little chocolate package.
March 24th, 2009 at 8:16 pm
Lol!!! You are too cute with your surprise mini bombe molds.
March 25th, 2009 at 9:29 am
Andy – I love the mini bombe molds, so awesome!! :)
June 13th, 2009 at 10:12 pm
I made these a few weeks ago in a mini muffin pan and they turned out great! The chocolate mousse is absolutely amazing and extremely versatile!
I did make the mistake of not using the cake and had then entire thing enrobed in dark chocolate. Though delicious, it caused some messy cracking upon the first bite.
Thanks!
June 14th, 2009 at 10:20 am
Maureen – ah well :) messy cracking is certainly worth the treat inside! Great job :)
June 26th, 2009 at 5:10 am
[…] For the cake base adapted from the wonderful Jen […]
July 22nd, 2009 at 12:13 pm
Where can I get the sheet of mini bombe molds?
Thanks.
Mare
July 28th, 2009 at 9:01 am
Mare – I got them at pastrychef.com
January 8th, 2010 at 6:24 pm
very nice. i did succeeded) tempering went well) very ecxited) its on a menu from monday)
February 18th, 2010 at 6:02 am
[…] For the cake base adapted from the wonderful Jen […]
June 7th, 2010 at 8:20 pm
Jen, i have made these before, but not with fresh fruit. This time, i would like to use raspberries, but since they need to be frozen, i am worried that the raspberries might become mushy once the bombes are defrosted. They do not look so in the pictures, but i still wanted to ask you.
Thanks for the great recipe.
June 7th, 2010 at 8:34 pm
Zinnur – as far as I know, the raspberries were never mushy.
June 10th, 2011 at 12:54 pm
Thanks so much for the pictures and recipes! I concocted my own version for Mom’s Day a while back and they were wonderful :D
Miranda ~ Undercover Cupcake
September 25th, 2011 at 9:49 am
Hi I am from Japan and First time I used a silicone mold with your recipe!
I put dipped Raspberry Chocolate on the top of the cake.
Yum Yum, We will have a guest tonight and I can not wait to serve the dessert.
Thank you so much, Arigato!
December 8th, 2012 at 3:10 pm
Thanks so much for sharing your talent & tips to make such beautiful chocolate bombs!
I’m drooling by just looking at the pictures.
I can’t wait to try making these!
Thank you!
January 14th, 2013 at 8:01 am
I love what you made. I want to make something called Zebra Domes (they have them at the Animal Kingdom Lodge at Disney World), but I can’t find molds that are dome shaped. Yours seem to be perfect and if they were smaller(you mentioned about buying mini ones), I would be happy to buy them myself. I went all over the stores that sell kitchen ware, supplies and what not. I don’t think I have left a store unturned in the NY/NJ area. Where can I find molds like those you used? You could email me if you like carter929@aol.com
Thanks,
Lilly
January 14th, 2013 at 11:36 pm
Lilly – I ordered them years ago from pastrychef.com or you can search for silcone bombe molds and see if that turns up anything?
February 23rd, 2013 at 1:44 pm
[…] kraja posta, ponešto mi je i uspjelo. Ima tome nekoliko mjeseci kako sam na netu primjetila zgodan recept s malinama i čokoladnim mousseom, sve skupa preliveno čokoladom, preciznije obloženo čokoladom, […]
September 14th, 2013 at 9:16 pm
Beautiful…you inspire me with your ideas and stunning photographs.
April 27th, 2014 at 4:28 pm
I realize this post is from years ago- but I just can’t keep myself from responding. Your recipe is amazing! I love making mousse bombes. One trick I’d like to share for anyone who doesn’t have the silicone molds is to pipe the mousse onto the cake cut outs in a mound shape- set in the freezer until firm, then dip by hand into the tempered chocolate. Set on a rack to dry.
May 16th, 2014 at 10:06 pm
[…] For the cake base adapted from the wonderful Jen […]
June 28th, 2014 at 7:58 am
[…] tome nekoliko mjeseci kako sam na netu primjetila zgodan recept s malinama i čokoladnim mousseom, sve skupa preliveno čokoladom, preciznije obloženo čokoladom, […]
August 22nd, 2014 at 1:25 pm
[…] oldu :-) Zinnur ayrıntılı tarif yazmamış ama yapılış aşamalarını görebileceğimiz Use Real Butter bloğuna link vermiş. Bir de Peçeteden Notlar bloğundan Ayşem’in yaptığını haber […]
