Double Chocolate Bombe
Indulgent, chocolate mousse inside marsala-soaked, chocolate sponge, covered with whipped cream and a dusting of cocoa. With a surprise soft, raspberry toffee middle.
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Find out how to slice and serve this amazing dessert in this video
How we make it
Another very tricky pudding to make!
Each individual component has to be made before we can assemble the bombe. First, the rich chocolate sponge is baked, cooled and sliced. Then we make the chocolate mousse using lots of belgium chocolate and cream. Raspberry toffee for the centre is made and chilled.
Slices of chocolate sponge get pressed into a bombe mould and soaked with Marsala. The chocolate mousse is added, then the raspberry toffee, then another layer of Marsala soaked sponge, then more chocolate mousse - finally topped with another layer of sponge. The bombe is then left to set -once set it's turned out and covered with whipped cream and cocoa.
