The Chocolate Bomb Recipe
Bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate ganache, hazelnuts.
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Ingredients
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Mousse
Brownie
Ganache
Assembly
Method
Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the bittersweet chocolate over a double boiler until smooth. Let it cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Brownie Preparation
- 4
Prepare the Brownie Batter
Preheat the oven to 175°C (350°F). Melt the white chocolate and butter together in a heatproof bowl. Stir in sugar and eggs until well combined, then add flour and salt.
- 5
Bake the Brownies
Pour the brownie batter into a greased baking pan and bake for about 20-25 minutes. Let cool before cutting into squares.
Ganache Preparation
- 6
Make the Ganache
Heat the heavy cream in a saucepan until it just begins to boil. Pour over the chopped dark chocolate and let it sit for a few minutes before stirring until smooth.
Assembly
- 7
Layer the Components
In a serving glass, layer the white chocolate brownie, drizzle with Grand Marnier, and top with the chocolate mousse. Finish with a layer of dark chocolate ganache.
- 8
Garnish
Chop the hazelnuts and sprinkle on top of the assembled layers for added texture and flavor.
