Yield: Yields 10 individual bombes
These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they’re the perfect ending for a dinner party because you can make them ahead.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe contains raw eggs; if that’s a concern, buy pasteurized.
Spectacular, worth the effort. I also made a batch using a raspberry mouse, with a raspberry center. Worked out great as well! Worked out well as some people cannot eat nut, and some won't eat coconut.
I was asked to create a spectacular dessert for a formal dinner event for about 100 people. As one of the desserts I made 50 of these bombes. It was great being able to make and freeze the cakes ahead of time. It was my first time using the silicone molds and it was easier than I thought. They were a real hit. Not one left. This is a keeper!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?