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.
This recipe contains raw eggs; if that’s a concern, buy pasteurized.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I am so thankful to have found this recipe! I made these amazing bombes in a single day. I did not have enough time to prep them overnight but did a 2-3 hour freezer step after assembly. Also I placed them in the freezer after glazing for another 2 hours. I placed fondant made German flags for my niece's International Day at her Girl Scouts event. It was a great success. Thank you!
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!
© 2018 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?