Chocolate Caramelia Bombe Recipe
Make Chocolate Caramelia Bombe Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bombe Base
Caramel Layer
Whipped Topping
Garnish
Method
Bombe Base Preparation
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Heat the heavy cream in a saucepan until just boiling and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and fluffy.
- 3
Combine Mixtures
Gradually add the melted chocolate mixture to the egg yolk mixture while whisking continuously. Stir in the vanilla extract.
Caramel Layer Preparation
- 4
Make the Caramel
In a saucepan, heat the granulated sugar over medium heat until it melts and turns a deep amber color. Remove from heat and carefully whisk in the unsalted butter until melted.
- 5
Add Cream and Salt
Slowly pour in the heavy cream while whisking continuously. Be cautious as the mixture will bubble. Stir in the sea salt and allow the caramel to cool slightly.
Assembly
- 6
Layer the Bombe
In a mold, pour half of the chocolate bomb mixture. Then pour in the caramel layer and finish with the remaining chocolate mixture. Smooth the top and freeze for at least 4 hours until solid.
Whipped Topping Preparation
- 7
Whip the Cream
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Serve
- 8
Unmold and Garnish
To serve, dip the outside of the mold in warm water for a few seconds to loosen the bombe. Invert the mold onto a serving plate and remove the mold. Top with whipped cream, chocolate shavings, and drizzle with caramel sauce.
