Triple Chocolate Bombe Recipe

Prepare a 6-cavity silicone bombe mold or hemisphere molds (each ~8–10 oz capacity). Lightly dust cavities with cocoa powder if desired and wipe out excess. Place chopped dark chocolate (and cocoa butter if using) in a heatproof bowl.

Melt chocolate using a double boiler or microwave: over simmering water, stir until smooth, or microwave in 20–30 second bursts stirring between until melted. If using, stir in neutral oil for shine. Let chocolate cool slightly to 30–32°C (86–90°F) but remain fluid.

Using a spoon or pastry brush, coat each mold cavity thoroughly with a first thin layer of dark chocolate, covering the sides fully. Place mold in the freezer for 5–7 minutes to set.

Apply a second, thicker coat of chocolate (about double the first) to strengthen the shell, ensuring an even 2–3 mm thickness. Scrape off excess chocolate from the rim so the bombe will sit flat. Return mold to the freezer while you prepare the mousse.

If using gelatin: sprinkle gelatin over the 2 tablespoons cold water and let bloom for 5 minutes.

Warm whole milk in a small saucepan until it just begins to steam (do not boil). In a medium heatproof bowl, place chopped milk chocolate.

In another bowl, whisk egg yolks with granulated sugar until pale and slightly thickened.

Temper the yolks: slowly pour about 1/3 of the hot milk into the yolk-sugar mixture while whisking constantly, then pour the yolk mixture back into the saucepan with the remaining milk. Cook gently over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (do not let it boil). Remove from heat.

If using gelatin, stir bloomed gelatin into the hot custard until dissolved. Pour the hot custard over the chopped milk chocolate and let sit 1 minute, then stir until smooth and fully melted. Stir in vanilla extract. Let chocolate custard cool to about 25–30°C (77–86°F).

Whip cold heavy cream to soft peaks. Fold one-third of the whipped cream into the cooled chocolate custard to lighten it, then gently fold in the remaining cream until homogeneous. Keep mousse chilled but still pipeable.

Toast the almonds: spread almonds on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant and lightly browned. Alternatively, toast in a dry skillet over medium heat, stirring, until fragrant. If you want candied almonds, toss warm almonds with 1 tsp sugar immediately after toasting and let cool. Coarsely chop half for use inside the bombe and reserve some whole or sliced for garnish.

Toast the marshmallows: if you have a kitchen torch, place marshmallows on a tray and torch them until evenly browned and slightly melted. Alternatively, skewer marshmallows and hold over a gas burner or broiler, turning until toasted. Let cool slightly, then tear into small toasted pieces. Reserve 4 whole toasted marshmallows for garnish (if desired).

Place chopped white chocolate in a heatproof bowl. Heat the 1/4 cup heavy cream until it just begins to simmer, then pour over the white chocolate. Let sit for 1 minute, then stir gently until smooth. Stir in butter if using for extra shine. Keep ganache warm enough to be pourable but not hot (about 30–35°C / 86–95°F).

Remove the chilled chocolate shells from the freezer. Working quickly, spoon or pipe a layer of milk chocolate mousse into each shell, filling to about two-thirds of the cavity.

Sprinkle a layer of chopped toasted almonds and some torn toasted marshmallow pieces onto the mousse in each shell (reserve a small amount for garnish). Gently press to set and then top with more milk chocolate mousse, leaving about 3–5 mm of space from the rim so the shell can be sealed with chocolate.

Re-melt a small amount of the reserved dark chocolate if needed and pour or pipe it over the mousse to completely seal each bombe. Smooth the top with an offset spatula and return mold to the freezer for at least 1 hour, or until fully set and firm.

When ready to unmold, remove mold from freezer for 2–3 minutes at room temperature to loosen. Invert mold onto a parchment-lined tray and gently press to release shells. If any edges stick, briefly warm the outside of the mold with your hands or a warm towel.

Place bombes on a rack. Spoon or drizzle the warm white chocolate ganache over each bombe for decoration so it drips slightly. Sprinkle chopped toasted almonds and place toasted marshmallow pieces on top as garnish.

Allow ganache to set (10–15 minutes chilled). Serve chilled. Store leftovers refrigerated for up to 3 days, or freeze for longer storage (bring to fridge to defrost before serving).