The Bomb Recipe

Inspired by Chandlers Prime Steaks & Fine Seafood

Time2h

Serves4

bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate shell, hazelnuts

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Ingredients

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Mousse and Brownie Components

7.05 oz (200 g) Bittersweet chocolate

1 1/4 cup (300 ml) Heavy cream

3 large Eggs

1 3/4 oz (50 g) granulated sugar

5.29 oz (150 g) White chocolate

3 1/2 oz (100 g) Unsalted butter

2 2/3 oz (75 g) 00 bread flour

3 3/8 tbsp (50 ml) Grand Marnier

3 1/2 oz (100 g) Dark chocolate

1 3/4 oz (50 g) Hazelnuts

Method

Preparation Steps

Prepare the Mousse

Melt the bittersweet chocolate in a double boiler. Once melted, let it cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, whisk the eggs and sugar until pale and thick. Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream. Chill in the refrigerator for at least 2 hours.

Make the White Chocolate Brownie

Preheat the oven to 175°C (350°F). Melt the white chocolate and butter together in a double boiler. Once melted, remove from heat and mix in the flour until just combined. Pour the batter into a greased baking dish and bake for 20-25 minutes. Allow to cool before cutting into squares.

Prepare the Dark Chocolate Shell

Melt the dark chocolate and coat the inside of silicone molds. Let it set in the refrigerator until firm. Once set, carefully remove the chocolate shells from the molds.

Assemble the Dessert

Place a square of the white chocolate brownie at the bottom of each chocolate shell. Spoon the chilled bittersweet chocolate mousse on top. Drizzle with Grand Marnier and sprinkle chopped hazelnuts on top. Chill before serving.