Raspberry Chocolate Bombs

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 2

Resting Time 4

Course Dessert

Servings chocolate bombs

150 grams raspberries, pureed
1 egg, room temperature
20 grams castor sugar
1 sheet gelatine, soaked in cold water for 5 minutes and squeezed of excess water
30 ml milk

Heat the raspberry puree in a saucepan until hot, but not boiling.
In a small bowl, whisk the egg and castor sugar until pale and light in color.
Pour the raspberries into the egg mixture and stir to incorporate.
Place the bowl over a pan of simmering water and whisk for a couple of minutes, until the mixture starts to thicken.
Remove the bowl from the heat and stir in the gelatine and milk until they are incorporated. Pour the mixture into 12 x 2.5 cm silicone dome moulds and freeze until solid.

Preheat your sous vide cooker to 46 °C. Seal the chocolate in a vacuum seal bag.
Place the chocolate into the water bath and let it sit until completely melted, about 5 minutes/
Set the sous vide cooker to 27 °C and add ice to the water bath until the temperature drops to 27 °C.
Set the temperature to 32 °C and let the chocolate heat up. Lift the bag out of the water every few minutes and agitate the chocolate as it warms.
Snip off a corner of the vacuum bag and use it as a piping bag to pipe approximately 1 tablespoon of chocolate into 12 x 7 cm silicone dome moulds.
Use the back of a spoon to evenly spread the chocolate across the dome mould. Place in the freezer until needed.
Reserve the remaining chocolate to use to assemble the chocolate bombs.

Preheat the oven to 180 °C. Line a 22 x 33 cm cake pan with baking paper.
Cream the butter and sugar together in an electric mixer for about 2 minutes, until light and fluffy.
Add the egg and vanilla and mix until incorporated.
Sift the flour, salt, bi-carb and cocoa powder into the mixture, and use a spatula to mix by hand until just incorporated.
Add the hot water and mix to combine.
Pour onto the prepared tray and bake for 8-10 minutes. Remove the cake from the oven and let it cool down.
Use a 6 cm circle cutter to cut 12 circles from the cake.

Place the cream and chocolate into a bowl over a pot of boiling water. Keep stirring until the chocolate is melted. Remove from the heat and allow to cool to room temperature.
Once the mixture is at room temperature, use an electric mixer to whip the heavy cream with the icing sugar and vanilla. Whip on a medium-high speed until stiff peaks form.
Pour the chocolate mixture into the whipped cream and fold through. You don't want to over-whip the mixture but you want to ensure all the cream is incorporated and there is no white streaks.
Transfer the mousse mixture to a piping bag ready to use when assembling the domes.

To assemble, ensure you have all elements ready to go.
Take the chocolate shells from the freezer (leave in the moulds) and add about 2 tablespoon of mousse mixture to the bottom of each of them.
Take the raspberry mousse from the freezer and remove from the moulds. Add one raspberry mousse dome to each chocolate shell.
Place one cake cake round on top of the raspberry mousse for each shell. Each shell should be filled to the top at this point.
Place the shells into the freezer and allow to set for approximately 30 minutes.
Remove from the freezer and cover with more tempered chocolate. Spread the chocolate with a spatula to create a smooth bottom to the chocolate bombs.
Leave the chocolate in the freezer for a few hours.
To serve, remove the chocolate bombs from the moulds and place onto a serving plate. Leave to rest for at least 30 minutes before serving.