Bombe Glace Au Chocolat
Our chocolate bombe orginates from the Mas de Cornud Cooking School in Saint-Remy-de-Province, France. You may prepare this frozen chocolate dessert up to three weeks in advance.
|5 Tbsp sugar|
|1/4 cup water|
|(1) 3.5-oz bar bittersweet chocolate|
|4 egg yolks|
|(2) 3/4 cup whipping cream, whipped|
|2 tsp Framboise liqueur|
|Fresh mint leaves|
Bring sugar and water to boil; stir to dissolve the sugar, about 2 minutes. Melt chocolate in the microwave or in a double broiler.
In another double broiler, whisk egg yolks and drizzle in hot syrup, contine whisking while cooking, until the mixture thickens (make spoon check – see hint below). Add the melted chocolate and mix thoroughly on low heat.
Remove from double broiler while still warm; add the whipped cream and the liqueur. Mix until emulsified. Spoon into individual serving glasses or bowls and freeze at least 2 hours. Remove from freezer 10 minutes before serving. Garnish with whipped cream, raspberries, and mint leaves, if desired.
Hint:The spoon check – dip a spoon in the egg mixture, raise the spoon horizontally, and run your finger along the back of the spoon. The liquid should not cross the line you made. If it does, cook longer and test again.
Makes 4–6 servings