this months class we wanted to share a very decadent,
sinfully rich dessert perfectly suited for the holidays
a Chocolate Hazelnut Mousse & Vanilla Ice Cream Bombe.
This is not your typical bombe glacée which
has different layers of ice cream and fruit. Our bombe begins
with a rich, decadent truffle cake, topped with a layer of
chocolate hazelnut mousse and then a layer of vanilla ice
cream. The bombe is then frozen and finished with a chocolate
shell. Truly delightful, and as I said before, sinfully rich.
For an extra special touch, we will create a heavenly espresso
cream sauce to serve with the bombe. If you are looking for
something special and impressive to serve your guests during
the holidays then you have come to the right place!
Recipes Discussed in
Chocolate Truffle Cake
Chocolate Hazelnut Mousse
Chocolate Honey Glaze
Espresso Cream Sauce
Tools you will need:
- 9x2 inch springform pan
- Parchment paper
- Double boiler or a tempered glass
bowl that will fit over a pan to act as a double boiler
- Stand mixer
- Pyrex measuring cups
- Candy thermometer
- Large glass or stainless steel
bowl the bowl should be 9 to 9-1/4 inches wide
across the top
- Pastry bag with a decorative tip
- 9 inch round cardboard cake circle
- Cake plate
(Because this is a grocery list, these
are not exact quantities but a general list of what
you will need
you may have a little more than what
is required in this recipe. For exact quantities please
read through the various recipes discussed in this class.)
- unsalted butter (you will need
a little less than 2 sticks)
- 26 oz. semisweet chocolate
- 2 oz. unsweetened chocolate
- dozen eggs
- granulated sugar
- 3/4 cup hazelnuts
- 1 pint heavy cream
- 1 small box of chocolate covered
- 1 cup whole espresso beans
- 1 pint half-n-half
- vanilla extract
This dessert can be as cumbersome as you
want. You can easily prepare this dessert over the course
of several days, making it less overwhelming in the long run.
In addition, after you have assembled the bombe you may keep
it in the freezer for several days. This is another reason
it makes an ideal holiday dessert because it can be done so
far ahead. Another great side benefit of this dessert is that
it is naturally gluten-free. The Chocolate Truffle cake contains
no flour just lots of chocolate, eggs and a little
So lets get started!
Make the Chocolate Truffle Cake:
- 1 teaspoon unsalted butter, melted
- 1 stick of unsalted butter, cut into
- 6 ounces semisweet chocolate, coarsely
- 2 ounces unsweetened baking chocolate,
- 2 large eggs
- 1 large egg yolk
- 1 Tablespoon granulated sugar
|Step 1: Preheat the oven
to 350° F.
|Step 2: Using a pastry brush, lightly
coat the bottom of the pan with some of the melted butter.
Line the bottom of the pan with parchment paper, then
lightly coat the paper with more of the melted butter.
Set the pan aside.
|Step 3: Melt the semisweet and unsweetened
chocolate along with the stick of butter in the top of
a double boiler set over simmering water. Stir until smooth.
Remove from heat and set aside.
|Step 4: Place the eggs, egg yolk and
sugar in the bowl of a stand mixer fitted with a balloon
whip and whisk on high speed until light in color and
thickened, about 5 minutes. Remove the bowl from the mixer
and using a rubber spatula fold in the melted chocolate
5: Pour the batter into the prepared springform pan and
spread evenly. Place the springform pan on a baking sheet
and position it in the center of the oven. Bake for 26
minutes or until a toothpick inserted into the center
of the cake comes out ever so slightly moist with dark
chocolate crumbs. Remove the cake from the oven and let
cool in the pan at room temperature for 20 minutes. Release
the cake from the springform and invert it onto a cake
circle (or a cake plate). Remove the bottom insert, then
carefully peel off the parchment paper. Set aside at room
temperature or if you are doing this over the course of
several days, cover with plastic wrap and refrigerate
overnight (see notes at bottom of this class on making
this bombe over several days for a complete timeline).
Make the Chocolate Hazelnut Mousse:
- 3/4 cup hazelnuts, toasted and skins
- 4 ounces semisweet chocolate, coarsely
- 2 Tablespoons warm water
- 2 Tablespoons honey
- 2 Tablespoons granulated sugar
- 2 large egg whites
- 1 cup heavy cream
|Step 1: Preheat the oven
to 350°F. Place hazelnuts on a baking sheet and bake
for 15 minutes. Remove nuts from oven and cover baking
sheet with a clean dish towel and let set for 10 minutes.
Rub nuts together in the towel, or in your hands to remove
skins. Chop the nuts coarsely. Set aside.
|Step 2: Melt 2-1/2 ounces of the semisweet
chocolate in the top half of a double boiler set over
simmering water. Stir until smooth. Remove from heat and
|Step 3: Place the warm water in a small
saucepan along with the honey; stir to blend. Add 1 tablespoon
sugar. Bring mixture to a boil over medium high heat.
Boil the mixture, stirring occasionally, until it reaches
240°F (measure with a candy thermometer this
is the soft-ball stage), about 5-6 minutes. Remove the
saucepan from the heat.
|Step 4: Immediately place the egg whites
and the remaining tablespoon of sugar in the bowl of a
stand mixer fitted with a balloon whip. Whisk on high
speed until soft peaks form. Slowly add the hot honey
mixture to the egg white mixture and whisk on high speed
until the mixture is very thick, about 4-5 minutes. Remove
the bowl from the mixer.
|Step 5: Add the melted chocolate to
the egg-honey mixture and stir with a rubber spatula to
|Step 6: In a clean bowl, whisk the
cream until stiff peaks form, about 2 minutes. Using a
rubber spatula fold the whipped cream into the chocolate
honey meringue until uniform in color. Transfer to the
refrigerator for a few minutes.
|Step 7: Melt the remaining 1-1/2 ounces
of chocolate in the top half of a double boiler set over
simmering water. Stir until smooth. Transfer the melted
chocolate to a chilled bowl. Add the chocolate honey mouse
and the chopped hazelnuts. Using a rubber spatula, fold
the ingredients together until just combined. Refrigerate
Assemble the Bombe:
Note: You will need 3-1/2 cups of gf vanilla
ice cream to complete this stage.
|Step 1: Lightly grease
the inside of a large glass or stainless bowl (the bowl
should be 9 to 9-1/4 inches in diameter at the top). Line
the inside of the bowl with plastic wrap, letting the
plastic wrap hang over the edges.
|Step 2: Remove the ice cream from the
freezer and let sit at room temperature for 20 minutes
or carefully defrost in the microwave for 20 seconds at
a time, stirring between each interval until the
ice cream is softened, but not melted. When the ice cream
is workable, transfer it to a medium bowl and work it
with the back side of an ice cream soup to make it spreadable,
but again make sure it is not melted.
|Step 3: Transfer the ice cream to the
bowl lined with plastic wrap and smooth the top so that
it forms an even layer. Use a rubber spatula to eliminate
|Step 4: Spoon the chocolate hazelnut
mousse on top of the ice cream and smooth the top with
a rubber spatula to form an even surface.
|Step 5: Carefully place the truffle
cake layer on top of the chocolate hazelnut mousse layer
and gently press down on the cake until it is level with
the mousse layer (the pressing down part is important
because you need to remove any air bubbles or gaps between
the cake layer and the mousse layer.)
|Step 6: Cover the bowl
with plastic wrap. Place the bowl in the freezer for at
least 6 hours or overnight.
the Chocolate Masquerade:
- 12 ounces semisweet chocolate, coarsely
- 10 Tablespoons unsalted butter, cut into
- 1/4 cup heavy cream
Melt the chocolate, butter and heavy cream
in the top half of a double boiler set over simmering water.
Stir until smooth.
Glaze the bombe:
|Step 1: Set a rack over
a jelly roll pan.
|Step 2: Remove the bombe from the freezer.
Remove the plastic wrap from the top of the bowl (or unwrap
to expose the cake layer). Invert the bombe onto a cake
|Step 3: Wrap a damp, hot cotton towel
around the sides of the bowl and hold it there for 30
|Step 4: Remove the bowl and the plastic
wrap from the bomb.
|Step 5: Transfer the bombe onto the
rack set over the jelly roll pan. Pour the chocolate masquerade
over the bombe, allowing the flowing glaze to coat the
|Step 6: Place the bombe in the freezer
for 20 minutes.
Make the Chocolate Honey Glaze:
- 4 ounces semisweet chocolate, coarsely
- 1/4 cup heavy cream
- 2 Tablespoons honey
- 1 Tablespoon unsalted butter
Chocolate covered espresso beans
Toasted hazelnuts, unpeeled
|Step 1: Place the chocolate
in a medium bowl.
|Step 2: Heat the cream,
honey and butter in a small saucepan over medium high
heat. When the cream mixture is hot, stir to combine.
Bring to a boil. Pour the boiling cream mixture over the
chocolate and stir with a whisk until smooth.
|Step 3: Transfer mixture
to the refrigerator and chill for about 20 minutes or
until thickened but not so thick that you cant easily
|Step 4: Transfer the chocolate honey
glaze to a pastry bag fitted with a decorative tip.
5: Remove the bombe from the freezer. Pipe a decorative
edge around the bottom edge of the bombe with the chocolate
honey glaze. If desired, position espresso beans and/or
hazelnuts around the bottom perimeter, adhering them by
gently pressing them into the chocolate honey glaze. Place
the bombe in the freezer for 30 minutes before serving.
Heat the blade of a serrated knife under
hot running water and wipe the blade dry before cutting each
Making the bombe well in advance:
As stated within this class, you can make
this cake over the course of several days to make this dessert
not so overwhelming. If planning on making this cake over
a 4 day period, make the cake in these stages:
Day 1: Bake the Chocolate Truffle Cake.
Once its baked, cool to room temperature. Release the
cake from the springform pan and cover the cake with plastic
wrap. Refrigerate until day 2.
Day 2: Make the Chocolate Hazelnut Mousse.
Begin the assembly of the bombe placing the layers
in the bowl and covering tightly with plastic wrap. Freeze
Day 3: Make the Chocolate Masquerade.
Remove the bombe from the bowl. Cover with the chocolate masquerade
and freeze. Once frozen, cover tightly with plastic wrap to
avoid permeating the bombe with freezer odors.
Day 4: Make the Chocolate Honey Glaze.
Decorate the bombe. Freeze 30 minutes before serving.
An extra special touch:
If you are one of those cooks that really
likes to go that extra mile, and after making this somewhat
complicated dessert are still looking for a little something
extra to do you may want to consider complimenting
this dessert with a very special and very delicious sauce.
The sauce can be pooled on the plate and the slice of bombe
is set on top the sauce.
Espresso Cream Sauce:
1-1/2 cups half & half
1/2 teaspoon vanilla
6 egg yolks
2/3 cup sugar
1 cup whole espresso coffee beans
In a medium saucepan, heat the half &
half and vanilla over medium heat. Just before the mixture
comes to a simmer, remove from heat and cover. Place the egg
yolks in a medium saucepan and whisk until thick and lemon-colored.
Gradually, beat in sugar and then blend in about 1/4th of
the hot half & half by drops, then blend in the rest of
the half & half. Add the espresso beans and set the pan
over low heat, stirring constantly until the mixture thickens
enough to coat the back of a spoon. Be careful not to let
the mixture simmer or the egg yolks may lump. Strain through
a sieve and let cool.