April 24, 2014

Chocolate Mousse Bombe

This recipe from Sprinkle Bakes was our Easter dessert. It was everything you could hope for in a dessert ... except peanut butter. This is crazy delicious and indulgent, the perfect dessert for a larger gathering.

It seems like an incredibly complex recipe, but each step takes relatively little time. I put it together over the course of a couple days (making the cookie dough bowl the first day, making the mouse the second day and making the brownie and assembling the masterpiece the third day), so it seemed to require almost no time each day. It could be done in one day, but I think that would be a bit stressful. It keeps wonderfully refrigerated, as it set for two days after assembly before I served it.

I think this concept would be fun for an ice cream dessert ... I'm envisioning a peanut butter cookie dough bowl (with chocolate chips, still, of course) filled with chocolate ice cream with peanut butter sauce, mini Reese's Pieces and the likes. The edge would be garnished with regular Reese's Pieces. Oh yeah, now that has to be made in the future!

Chocolate Mousse Bombe
Cookie Dough Layer
3 cups flour
3/4 tsp. salt
1 ¼ cups brown sugar, packed
3/4 cup sugar
1 cup unsalted butter, melted and slightly cooled
1 1/4 tsp. vanilla extract
1 cup mini chocolate chips
1/4 cup milk
Chocolate Mousse
1/4 oz. powdered gelatin
2 Tbsp. cold water
3 egg yolks
1/2 cup sugar
1/2 cup milk, hot
8 oz. semi-sweet chocolate, chopped
1 1/2 cups whipping cream
4 Tbsp.  butter, melted
1/2 cup sugar
1 tsp. vanilla
1  egg
1/4 cup flour
3 Tbsp. unsweetened cocoa powder
1/8 tsp. baking powder
1/8 tsp. salt
9 oz. chocolate, finely chopped
1 cup heavy whipping cream
1 Tbsp. corn syrup
Chocolate chips

Make the cookie dough bowl first. Line a 10-cup bowl with plastic wrap.  Stir together flour, salt, brown sugar and sugar in an electric mixer. Pour in butter and vanilla extract.  Mix until a dry dough forms. Add chocolate chips, and mix on lowest speed. When chocolate chips are evenly dispersed, add milk 1 tablespoon at a time with the machine on low speed. Remove dough from mixer bowl, and press about 2/3 into the bottom and up the sides of the lined bowl. Wrap remaining  portion of dough in plastic wrap and save for later use. (Seriously, you use this cookie dough later in the recipe. Don't eat all the leftovers right away ... although you can certainly sneak some.)  Ideally, the cookie dough layer should be about 1/-4-inch thick. Place in freezer while you make the chocolate mousse.

In a medium saucepan, sprinkle gelatin over water.  Let stand for 1 minute.  Whisk in eggs and sugar. Stir in hot milk.  Cook over medium heat, stirring constantly.  Mixture will thicken after 5 minutes or so. When done, it should be thick enough to coat the back of a spoon.  Stir in chopped chocolate, and blend until chocolate has melted. Let cool to room temperature.

Whip cream until stiff peaks form.  Gently fold whipped cream into the chocolate mixture until well blended.  Remove bowl lined with cookie dough from freezer, and pour in mousse mixture.  Smooth the top, and place in the freezer until firm, 4-6 hours or overnight.

Then make the brownie, by pre-heating the oven to 350°F. Grease 9-inch round baking pan, and line bottom with a parchment circle. Stir together butter, sugar and vanilla in bowl. Add egg, and beat well with spoon. Stir together flour, cocoa, baking powder and salt in a separate bowl. Gradually add to egg mixture, beating until well blended.  Spread batter thinly and evenly in prepared pan. Bake 10 to 15 minutes. Cool completely in pan on wire rack. Turn out onto a piece of plastic wrap, and peel off the parchment circle.

To assemble your masterpiece, remove mousse from freezer.  Place a piece of parchment paper or plastic wrap on a work surface. Roll out the remaining portion of cookie dough on the paper to ¼-inch thickness. With the help of the paper, flip the dough onto the mousse, and trim to fit inside the bowl. Then turn the brownie layer onto the cookie dough layer. Press brownie into cookie dough gently but firmly. Trim the edges of the brownie, so it fits inside the bowl and is flush with the bottom of the cookie dough bowl. Trim edges of cookie dough bowl if necessary to make it flush with the brownie. (This is where you can eat any and all remaining cookie dough safely.)

Turn entire dessert out onto a wire rack. Peel off plastic wrap.  Place wire rack over a large cookie sheet with a lip. (I found it worked best to place the wire rack perpendicular to the cookie sheet, so the dessert was over the cookie sheet with the legs to the wire rack outside the cookie sheet. Less mess.) Let stand at room temperature while you make the glaze.

Place heavy cream in a large microwaveable bowl.  Heat in the microwave at 40-second intervals until very hot but not boiling. Stir in chopped chocolate.  Let stand for 3 minutes, and then begin gently stirring mixture. When chocolate and cream are thoroughly mixed and smooth, add corn syrup.  Stir until combined.

Pour glaze over entire surface of bombe. Allow the dessert to stand until the glaze dripping subsides, and then pour excess chocolate in the cookie sheet back into glaze bowl.  Rewarm glaze for 20 to 30 seconds in the microwave if it has thickened. Stir, and then pour a second coat over the entire surface of the dessert. When dripping subsides, repeat warming and pouring process a third time (the more times you cover with chocolate, the smoother the surface becomes).  Transfer bombe to a cake plate being careful not to smudge the glaze. Place a line of standard size chocolate chips flat-side-out around the bottom edge of the dessert.  Keep chilled. Slice and serve. Makes about 16 servings.

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