White chocolate mousse bomb
This dessert was inspired by a picture I saw on another blog.I thought that it looked amazing and like a beautiful dessert to serve at a fancy dinner party. And as luck would have it we are planning a fancy dinner party sometime soon. But I wanted to test it out before the actual day to make sure that I knew exactly what to do. And it turned out really well. Sillas actually said that it was the best dessert I had ever made!
I also like it because it has a bit of wow factor. When it is served it looked simple and elegant. Then you cut into it and you get a creamy center as well as a sweet and crunchy base. I served it with fresh raspberries and a bit of caramelized white chocolate shavings (I’ll make a post about that another day – yum!)
Ingredients (6 pcs.)
300 g good quality white chocolate
3 pasteurized egg whites
4 pasteurized egg yolks
4 tablespoons sugar
1 vanilla pod
20 g of hazelnuts
40 g sugar
40g of white chocolate
Melt 100g of the chocolate over a bain marie – and temper it.
Spread a thin layer of chocolate in the round-silicone molds (7 cm diameter).
Place the dish in the refrigerator while you make the chocolate mousse.
Melt the remaining 200g chocolate over a water bath.
Beat egg whites stiff, and set them aside.
Beat egg yolks and sugar until light and fluffy mixture.
Fold the melted chocolate into the egg mixture.
Finally fold the egg whites in, and pour the mousse into the molds.
Place in the refrigerator.
Toast the hazelnuts for a few minutes and remove the shells.
Melt the sugar in a heavy-based frying pan – until it gets caramel color.
Add the hazelnuts and remove immediately from the heat.
Let the mass cool, and blend it.
Melted chocolate and mix Pralinen a little at a time.
Put a thin layer (about 1/2 cm) of the mass on top of each chocolate mousse (as base).
Place the chocolate bombs back in the fridge for 3 hours or overnight.
Carefully turn the hardened bombs out of the molds just before serving.
Can u please tell me the exact size of the mould you used for making this dessert also you please tell what type of plate you used to present this dessert the black colour slab
Where is the vanilla pod used.