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.
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Made these over three days because I had limited time and it helped to break up the entire process (it’s definitely not a quick recipe!!) We had friends over for a dinner party and these were show stoppers. Everyone raved about them, and I’m still getting requests to make again! I subbed toasted almonds for the pecans in the filling since they were on hand, and it was delicious! Gem of a recipe!
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!
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